Butternut Squash Soup Recipe

Butternut squash is often used in soups, especially creamy ones because its flavor holds up well through the cooking process. I pressure cook the squash along with some bacon and onion to add depth of flavor and smokiness. Then top it off with some sage and Gruyere or Swiss cheese.

Butternut squash pressure cooked

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the butternut squash soup recipe you can check out the following.

Also, if you are just getting started experimenting with molecular gastronomy and modernist cuisine then I highly recommend one of these molecular gastronomy kits. They have everything you need to do many different dishes.

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Butternut Squash Soup Recipe

  • Published: July 29, 2015
  • By Jason Logsdon
  • Prep Time: 30 Minutes
  • Total Time: 2 Hours
  • Makes: 3 cups soup

Butternut Squash Soup Ingredients

For the Butternut Squash Puree

100g water
5g salt
4g baking soda
350g butternut squash, peeled, de-seeded, and roughly diced
110g bacon, diced
75g red onion, diced
1g ground cumin
1g paprika

For the Butternut Squash Soup

Squash puree, from above
100g water
100g chicken stock
50g bourbon
1.5g thyme leaves
2g sage leaves, minced
100g heavy cream
Salt and pepper

To Assemble

Sage, minced
Gruyere cheese, shredded

Butternut Squash Soup Instructions

For the Butternut Squash Puree

In a small bowl, combine the water, salt, and baking soda then whisk to mix thoroughly.

Add the bacon to the base of a pressure cooker and cook over medium heat until crispy. Add the onion, butternut squash, and spices to the pressure cooker. Pour the water mixture over the squash and mix together.

Seal the pressure cooker and bring to pressure at 1 bar (15 psi). Cook for 20 minutes. Once cooked, depressurize the pressure cooker by running it under warm water.

Puree the cooked squash until smooth.

For the Butternut Squash Soup

Add the water, chicken stock, bourbon, thyme and sage to the butternut squash puree and blend together well, then bring to a boil. Remove from the heat and stir in the heavy cream. Salt and pepper to taste.

To Assemble

Place the soup into a small bowl or serving cup. Top with the sage and Gruyere cheese then serve.

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Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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