Doolittle’s Butternut Squash Soup Recipe

Doolittle’s Butternut Squash Soup is one of those recipes that hits all the right notes. It’s comforting, full of flavor, and perfect for a cozy evening or as a starter for a more elaborate meal. This soup manages to capture the essence of fall with its creamy texture and rich, sweet flavor, all while being surprisingly easy to make. Butternut squash, with its smooth texture and naturally sweet taste, pairs beautifully with savory spices and a hint of creaminess to create a soup that’s both nourishing and satisfying.

In this post, we’re diving deep into Doolittle’s Butternut Squash Soup recipe, which is a simple yet extraordinary dish that’ll leave everyone at your dinner table asking for seconds. Whether you’re a seasoned cook or just starting, this recipe is an excellent addition to your repertoire. From the ingredients to the expert tips, we’ll cover everything you need to make this soup a success. Let’s jump right in!

Doolittle’s Butternut Squash Soup Recipe

This recipe is inspired by the classics, yet with a few modern twists that elevate the flavor. It’s a beautifully balanced soup-sweet and savory with a velvety texture. What makes it stand out is the careful use of seasonings and the touch of cream, which rounds out the flavors without overpowering them. It’s also versatile, with room to add your personal touch or to tweak it based on what’s available in your kitchen.

Ingredients Needed

Here’s the list of ingredients you’ll need to make Doolittle’s Butternut Squash Soup:

• 1 medium butternut squash (peeled, seeded, and cubed)
• 1 tablespoon olive oil (or your preferred cooking oil)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium carrot, peeled and diced
• 1 stalk celery, diced
• 4 cups vegetable broth (or chicken broth for a richer flavor)
• 1 cup coconut milk (for creaminess, but feel free to swap with heavy cream or even almond milk)
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• Fresh herbs (such as thyme or sage for garnish)
• 1 tablespoon maple syrup (optional, for added sweetness and depth)
• 1 tablespoon apple cider vinegar (optional, for a hint of acidity to balance the sweetness)

Cooking Instructions

The cooking process for this soup is pretty straightforward, and while it may take a little time for the squash to roast, the actual hands-on cooking is quick. Here’s how you do it:

1. Roast The Squash

   • Preheat your oven to 400°F (200°C).
   • Cut the butternut squash in half, scoop out the seeds, and drizzle with a little olive oil. Season with salt and pepper.
   • Roast on a baking sheet for about 30-40 minutes, or until the squash is fork-tender.
   • Once done, allow it to cool slightly before scooping the flesh out of the skin and setting it aside.

2. Sauté The Aromatics

   • While the squash is roasting, heat the olive oil in a large pot over medium heat.
   • Add the diced onion, carrot, and celery, and sauté for about 5-7 minutes until softened.
   • Add the minced garlic and sauté for an additional 1-2 minutes, until fragrant.

3. Add The Squash And Broth

   • Once the squash is roasted, add the scooped-out flesh into the pot with the sautéed vegetables.
   • Pour in the vegetable (or chicken) broth and bring it to a simmer. Let it cook for another 10-15 minutes so the flavors can meld together.

4. Blend The Soup

   • Once everything has simmered together, use an immersion blender to purée the soup directly in the pot. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender.
   • Once the soup is smooth and creamy, return it to the pot.

5. Finish The Soup

   • Stir in the coconut milk, ground cumin, cinnamon, nutmeg, and maple syrup (if using).
   • Taste and adjust seasoning with salt and pepper. For added balance, you can stir in a splash of apple cider vinegar to bring a touch of acidity to the mix.

6. Serve

   • Ladle the soup into bowls and garnish with fresh herbs, a drizzle of cream, or a sprinkle of roasted seeds or nuts for added texture.
   • Serve hot and enjoy the warmth and depth of flavor!

Ingredient Insights

Each ingredient in this recipe plays a crucial role in achieving that perfect flavor profile and texture. Here’s a closer look at some of the key components:

• Butternut Squash: The star of the show! Its natural sweetness and velvety texture create the base for the soup. Roasting the squash before adding it to the soup caramelizes the sugars, enhancing its flavor.
• Vegetable Broth: The liquid base of the soup helps meld all the ingredients together. Choosing a good-quality broth can make a big difference in the final taste.
• Coconut Milk: While coconut milk adds a tropical, creamy richness to the soup, it doesn’t overpower the squash. You can use heavy cream for a richer texture, or almond milk for a lighter version.
• Spices: The combination of cumin, cinnamon, and nutmeg brings warmth and depth to the dish. They balance the natural sweetness of the squash with their earthy, aromatic flavors.
• Maple Syrup: The touch of maple syrup is optional, but it brings a lovely subtle sweetness and adds complexity to the soup, balancing out the savory elements.

Expert Tips

• Roast the Squash Thoroughly: Roasting the squash enhances its sweetness and depth. Don’t rush this step-allow it to caramelize a little bit to bring out its full flavor.
• Don’t Over-Blend: If you over-blend the soup, it can become too thin. You want a smooth but slightly creamy texture, so stop once it’s silky and consistent.
• Adjust the Creaminess: If you want a richer, thicker soup, use heavy cream or half-and-half instead of coconut milk. For a lighter version, you can even use vegetable broth and skip the cream entirely.
• Add Heat if Desired: If you enjoy a little kick, feel free to add a pinch of cayenne pepper or red pepper flakes to the soup for a spicy contrast.
• Garnish for Texture: A little crunch goes a long way-garnish your soup with roasted pumpkin seeds, toasted croutons, or a dollop of sour cream for an extra layer of texture.

Recipe Variations

If you want to mix things up or add a little twist, here are some fun variations you can try:

• Add Roasted Garlic: For a deeper, more robust flavor, try roasting garlic along with the squash and blending it into the soup. It will add a smoky richness.
• Spicy Butternut Squash Soup: If you like some heat, add a chopped jalapeño or a dash of chili powder during the cooking process.
• Curry Flavored: For a more exotic flair, add 1-2 tablespoons of curry powder along with the cumin and cinnamon. Coconut milk will pair beautifully with the curry spices.
• Add Apple: For a slightly tangy contrast, try adding a peeled and chopped apple to the soup while it simmers. The apple’s acidity pairs nicely with the sweetness of the squash.

Final Words

Doolittle’s Butternut Squash Soup is a comforting dish that truly delivers on flavor and texture. It’s a fantastic option for a chilly day, a festive dinner, or even just a satisfying meal on its own. The beauty of this soup lies in its simplicity-few ingredients, but with some attention to detail, you can make something truly special. Whether you stick to the original recipe or try out some of the variations, it’s hard to go wrong with this one.