Linda CainBefore we dive into the recipe, let’s talk about what to serve with this luscious butternut squash soup. It pairs beautifully with crusty bread, perfect for dipping, or a crisp green salad to balance the richness.
A grilled cheese sandwich is a classic combination, turning your meal into a cozy escape. For something more adventurous, add a drizzle of spicy chili oil on top of the soup or a sprinkle of pumpkin seeds for added crunch. You can also serve it alongside a warm quiche for a delightful brunch option.
Let me set the scene for you. Picture a cool autumn evening, the leaves dancing to the ground and the air filled with a chilly whisper. There’s nothing like coming home to a warm bowl of butternut squash soup. This recipe is not just another soup; it’s a hug in a bowl. The sweetness of the butternut squash, the tartness of the apple, and the warmth of spices create a comforting flavor explosion.
This isn’t just about taste; it’s about experience. During my road to finding the ultimate butternut squash soup, I realized how wonderful it can be to create something so nourishing with ingredients that are wholesome and right from your kitchen. The best part? It comes together quickly, making it perfect for those weeknight dinners or for impressing guests during a cozy gathering.
My Ingredient Journey
Let me tell you about these ingredients. The butternut squash is the star of the show. It’s sweet, creamy, and oh-so-satisfying. I love the vibrant orange color – it always feels like a celebration of fall. The Granny Smith apple adds a zesty twist. It contrasts beautifully with the squash, brightening the flavor considerably.
Then, we have the yellow onion, which adds a lovely foundation of sweetness when sautéed. The crushed garlic clove? Pure magic. It lends depth to the flavors, and honestly, what’s cooking without garlic? The unsalted butter helps everything mingle so nicely; it’s like the conductor of our flavor orchestra.
When it comes to broth, I reach for quality low-sodium vegetable broth to manage my salt intake but still keep the flavors rich. Apple cider? That’s where the fun begins! It enhances the natural sweetness of the squash and brings a little personality to the dish.
Maple syrup adds the finishing touch, giving a hint of sweetness that balances the other flavors, while lemon juice brightens everything up. I also incorporate bay leaves and a mix of spices that include sea salt, cinnamon, black pepper, and nutmeg. Finally, a splash of heavy cream gives the soup its luxurious texture, and fresh thyme leaves elevate the aromatic experience.
Ingredients for Neiman Marcus Butternut Squash Soup
- 1 large butternut squash (approximately 3 pounds / 1,360 grams)
- 1 large Granny Smith apple, cored and diced
- 1 sizable yellow onion, finely chopped
- 1 garlic clove, crushed
- 2 tablespoons (28 grams) unsalted butter
- 2 ½ cups (590 ml) quality low-sodium vegetable broth
- ½ cup (120 ml) fresh apple cider
- 2 tablespoons (30 ml) pure maple syrup
- 1 tablespoon lemon juice
- 2 bay leaves
- 1 teaspoon fine sea salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon freshly cracked black pepper
- ⅛ teaspoon ground nutmeg
- ½ cup (120 ml) heavy cream
- 1 teaspoon fresh thyme leaves
How to Make Neiman Marcus Butternut Squash Soup
Step 1: Preparing the Squash
Start by peeling the butternut squash. This can be a bit tricky due to its tough skin. A sharp vegetable peeler or knife works best. Cut it in half to scoop out the seeds. Chop the flesh into approximately 1-inch cubes. The smaller the cubes, the faster they’ll cook, so don’t sweat it if they’re not perfect.
Step 2: Sauté the Aromatics
In a large pot, melt the butter over medium heat. Toss in the chopped onion and let it sauté until it turns translucent, about 5-7 minutes. Add the crushed garlic and sauté for another minute. This part is crucial; you want your kitchen to smell delightful.
Step 3: Add the Squash and Apple
Once the onions and garlic have softened, add your butternut squash cubes and the diced Granny Smith apple. Stir everything together until they’re well-coated with the buttery mixture—about 3 minutes should suffice.
Step 4: Steep the Broth
Next, pour in the vegetable broth and apple cider. Toss in the bay leaves, sea salt, cinnamon, black pepper, and nutmeg. Bring everything to a gentle boil. Reduce the heat and let it simmer for about 25 minutes, or until the squash is tender.
Step 5: Blend it Up
Remove the bay leaves. Grab an immersion blender and puree the soup until it’s wonderfully smooth. If you don’t have one, carefully transfer the soup in batches to a countertop blender. Just be cautious with hot liquids!
Step 6: Add Cream and Seasoning
Once blended, return the soup to the pot and stir in the heavy cream and lemon juice. Adjust seasoning if necessary. If you want it a tad sweeter, drizzle in more maple syrup.
Step 7: Garnish and Serve
Ladle the soup into bowls and garnish with fresh thyme leaves or a drizzle of olive oil. If you’re feeling fancy, top with roasted pumpkin seeds or a dollop of sour cream. Serve with crusty bread, and you’re all set!
Recipe Notes
Butternut Squash: This creamy gourd is high in vitamins A and C, making it great for your immune system.
Granny Smith Apple: Its tartness adds a refreshing contrast to the sweetness of the squash.
Yellow Onion: Sautéing the onion caramelizes its sugars, creating a sweet, rich base in the soup.
Garlic: Always a good choice—it’s not only flavorful but also loaded with health benefits.
Vegetable Broth: Low-sodium broth allows you to control salt levels while still delivering a complex flavor.
Apple Cider: Use fresh cider for the best taste. It adds sweet, fruity notes to the blend.
Maple Syrup: This liquid gold is a natural sweetener, which enhances the flavors without overpowering them.
Lemon Juice: It’s not just for tang; it brightens the overall flavor profile.
Spices: The mix of cinnamon and nutmeg provides warmth and depth, perfect for chilly months.
Heavy Cream: This ingredient adds richness. You can substitute it with coconut cream for a dairy-free option.
Recipe Variations
- Spicy Kick: Add a pinch of cayenne pepper while blending for an unexpected kick.
- Herbaceous Twist: Replace thyme with sage for an earthy flavor profile.
- Coconut Alternative: Swap the heavy cream for coconut milk for a tropical vibe.
- Nutty Flavor: Stir in some toasted pumpkin seeds before serving for added texture.
- Vegetable Variations: Consider adding carrots or sweet potatoes for additional sweetness and nutrition.
- Protein Boost: Serve with grilled chicken or chickpeas if you’d like to make it heartier.
Neiman Marcus Butternut Squash Soup Recipe
Equipment
- Sharp vegetable peeler or knife
- Large pot
Ingredients
- 1 large butternut squash approximately 3 pounds / 1,360 grams
- 1 large Granny Smith apple cored and diced
- 1 sizable yellow onion finely chopped
- 1 garlic clove crushed
- 2 tablespoons 28 grams unsalted butter
- 2 ½ cups 590 ml quality low-sodium vegetable broth
- ½ cup 120 ml fresh apple cider
- 2 tablespoons 30 ml pure maple syrup
- 1 tablespoon lemon juice
- 2 bay leaves
- 1 teaspoon fine sea salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon freshly cracked black pepper
- ⅛ teaspoon ground nutmeg
- ½ cup 120 ml heavy cream
- 1 teaspoon fresh thyme leaves
Instructions
- Start by peeling the butternut squash. This can be a bit tricky due to its tough skin. A sharp vegetable peeler or knife works best. Cut it in half to scoop out the seeds. Chop the flesh into approximately 1-inch cubes. The smaller the cubes, the faster they’ll cook, so don’t sweat it if they’re not perfect.
- In a large pot, melt the butter over medium heat. Toss in the chopped onion and let it sauté until it turns translucent, about 5-7 minutes. Add the crushed garlic and sauté for another minute. This part is crucial; you want your kitchen to smell delightful.
- Once the onions and garlic have softened, add your butternut squash cubes and the diced Granny Smith apple. Stir everything together until they’re well-coated with the buttery mixture—about 3 minutes should suffice.
- Next, pour in the vegetable broth and apple cider. Toss in the bay leaves, sea salt, cinnamon, black pepper, and nutmeg. Bring everything to a gentle boil. Reduce the heat and let it simmer for about 25 minutes, or until the squash is tender.
- Remove the bay leaves. Grab an immersion blender and puree the soup until it’s wonderfully smooth. If you don’t have one, carefully transfer the soup in batches to a countertop blender. Just be cautious with hot liquids!
- Once blended, return the soup to the pot and stir in the heavy cream and lemon juice. Adjust seasoning if necessary. If you want it a tad sweeter, drizzle in more maple syrup.
- Ladle the soup into bowls and garnish with fresh thyme leaves or a drizzle of olive oil. If you’re feeling fancy, top with roasted pumpkin seeds or a dollop of sour cream. Serve with crusty bread, and you’re all set!
Notes
- Butternut Squash: This creamy gourd is high in vitamins A and C, making it great for your immune system.
- Granny Smith Apple: Its tartness adds a refreshing contrast to the sweetness of the squash.
- Yellow Onion: Sautéing the onion caramelizes its sugars, creating a sweet, rich base in the soup.
- Garlic: Always a good choice—it’s not only flavorful but also loaded with health benefits.
- Vegetable Broth: Low-sodium broth allows you to control salt levels while still delivering a complex flavor.
- Apple Cider: Use fresh cider for the best taste. It adds sweet, fruity notes to the blend.
- Maple Syrup: This liquid gold is a natural sweetener, which enhances the flavors without overpowering them.
- Lemon Juice: It’s not just for tang; it brightens the overall flavor profile.
- Spices: The mix of cinnamon and nutmeg provides warmth and depth, perfect for chilly months.
- Heavy Cream: This ingredient adds richness. You can substitute it with coconut cream for a dairy-free option.
Nutrition
Frequently Asked Questions
Conclusion
This Neiman Marcus butternut squash soup recipe is more than just a meal; it’s an experience. With every taste, you uncover the comfort of home-cooked goodness wrapped in a velvety texture. It’s packed with nutrients and bursting with flavors that will leave you wanting more.
Next time you’re looking for something to warm your soul, give this soup a try. Trust me; it’s a straightforward journey to flavor town. Your friends and family will thank you, and maybe they’ll even start asking for your secret recipe. Happy cooking!
