Fogo De Chao Butternut Squash Soup Recipe

If you’ve ever dined at Fogo de Chão, you know it’s a haven of mouthwatering flavors, perfectly grilled meats, and a rich, diverse menu. Among the many exquisite dishes that make up their renowned Brazilian steakhouse experience, one stands out as a comforting, smooth, and flavor-packed option-Butternut Squash Soup. Whether it’s the colder months, or you’re simply craving something rich yet light, this soup fits the bill perfectly.

Not only is it incredibly delicious, but it also brings the warmth of Fogo de Chão’s kitchen into your own. The velvety texture of roasted butternut squash, combined with earthy spices and a touch of sweetness, creates a dish that’s hard to resist. In this post, we’re going to dive deep into how you can recreate this Fogo de Chão classic at home. Get ready for a flavor journey with a recipe that’s not just simple, but sophisticated.

Fogo De Chão Butternut Squash Soup Recipe

Recreating Fogo de Chão’s butternut squash soup at home is easier than it sounds. All you need are a few fresh ingredients and a bit of patience as the flavors meld together. It’s the perfect balance of creamy texture with just enough spice to give it a little edge. This recipe will have you whipping up your own batch in no time-and it will definitely impress anyone who tries it.

Ingredients Needed

Before we dive into the recipe, let’s talk ingredients. The beauty of this soup lies in its simplicity-nothing overly complicated, just fresh, quality ingredients. Here’s what you’ll need:

• 1 medium butternut squash (peeled, seeded, and cubed)
• 1 large onion, chopped
• 2 tablespoons olive oil (for roasting)
• 4 cups chicken or vegetable broth (you can go low-sodium if preferred)
• 1 cup coconut milk (for richness and a slightly sweet flavor)
• 2 cloves garlic, minced
• 1 teaspoon ground ginger (fresh is ideal, but dried works well too)
• 1 teaspoon ground cinnamon (adds warmth and depth)
• 1/4 teaspoon ground nutmeg (for that cozy touch)
• Salt and pepper, to taste
• Fresh thyme (optional, for garnish)
• Heavy cream (optional, for extra richness when serving)

Cooking Instructions

Now, the magic begins. Follow these steps carefully to get that perfect, velvety texture with complex layers of flavor:

1. Roast The Butternut Squash

   • Preheat your oven to 400°F (200°C).
   • Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper, then spread it out on a baking sheet in a single layer.
   • Roast for about 25-30 minutes, or until the squash is tender and starting to caramelize around the edges. Keep an eye on it and give it a stir halfway through.

2. Prepare The Soup Base

   • In a large pot, heat 1 tablespoon of olive oil over medium heat.
   • Add the chopped onion and sauté for about 5-7 minutes, until softened and slightly golden.
   • Add the minced garlic, ginger, cinnamon, and nutmeg, then sauté for another 1-2 minutes until fragrant. These spices will infuse the oil and elevate the overall taste.

3. Combine And Simmer

   • Add the roasted butternut squash to the pot with the onions and garlic.
   • Pour in the chicken or vegetable broth and bring everything to a simmer. Let it cook for about 10 minutes, allowing the flavors to meld together.

4. Blend The Soup

   • Using an immersion blender, blend the soup directly in the pot until smooth and creamy. If you don’t have an immersion blender, carefully transfer the mixture in batches to a regular blender. Be cautious, as the soup will be hot!
   • Once blended, stir in the coconut milk for a creamy, slightly sweet finish. Taste and adjust the seasoning with more salt and pepper if needed.

5. Final Touches

   • For extra richness, you can stir in a bit of heavy cream at this point, depending on how indulgent you want the soup to be. Simmer for an additional 2-3 minutes to allow everything to blend.
   • Optionally, garnish with fresh thyme leaves for a touch of greenery and aroma.

6. Serve And Enjoy

   • Ladle the soup into bowls, drizzle with more heavy cream if desired, and enjoy the comforting flavors that are now your own!

Ingredient Insights

• Butternut Squash: The star of the show, butternut squash has a naturally sweet, nutty flavor that pairs beautifully with savory ingredients like onion and garlic. It’s high in fiber, vitamins A and C, and antioxidants, making it a healthy, filling option for your soup.
• Coconut Milk: This ingredient adds creaminess with a subtle sweetness. It’s also dairy-free, making the soup more versatile for various dietary needs. Plus, the slightly tropical flavor of coconut milk complements the earthy sweetness of the squash perfectly.
• Spices (Ginger, Cinnamon, Nutmeg): These spices create the depth and warmth that elevate this soup from a basic puree to something with personality. The ginger offers a slight zing, while the cinnamon and nutmeg add comforting, warming notes that are perfect for fall or winter meals.
• Broth: The broth acts as the base, so choose a high-quality one (homemade if possible). The richness of the broth combined with the coconut milk and squash will give the soup its luxurious, smooth texture.

Expert Tips

• Roast the Squash for Depth: Roasting the butternut squash instead of boiling it intensifies its natural sweetness and adds a caramelized flavor. Don’t skip this step-it’s the key to the soup’s richness.
• Adjust Consistency: If you prefer a thicker soup, feel free to cut back on the broth. For a thinner consistency, simply add more broth or water.
• Spices Are Your Friend: The blend of cinnamon, ginger, and nutmeg is crucial for bringing out the warm flavors. If you want to take it a step further, try adding a pinch of cayenne pepper or smoked paprika for a subtle heat and smokiness.
• Make It Ahead: Like many soups, this butternut squash soup actually tastes better the next day as the flavors have had more time to meld together. So, it’s a great make-ahead option.
• Vegan Option: Swap out the chicken broth for vegetable broth, use coconut milk (which is already dairy-free), and skip the heavy cream for a completely vegan soup.

Recipe Variations

While this recipe is already a standout on its own, there are a few ways you can switch it up based on your preferences or what’s in your pantry.

• Roasted Garlic: Add a head of roasted garlic to the soup to elevate the flavor further. Roasting garlic brings out a sweet, mellow garlic flavor that blends beautifully with the squash.
• Apple or Pear: Add sautéed apple or pear chunks to the soup for an extra layer of sweetness and freshness. These fruits pair wonderfully with squash.
• Toppings: For texture, top the soup with toasted pumpkin seeds or a drizzle of balsamic glaze. This adds crunch and a tangy contrast to the creamy soup.
• Herb Variations: While thyme is a great choice, you can also experiment with rosemary or sage for an earthier, more aromatic flavor.

Final Words

This Fogo de Chão-inspired butternut squash soup is the perfect dish for when you want something comforting yet sophisticated. It combines all the best elements: sweet, savory, creamy, and just the right amount of spice. Plus, it’s incredibly versatile. Whether you enjoy it on its own, as a starter to a larger meal, or with a crispy slice of bread, it’s bound to be a hit.