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neiman marcus butternut squash soup

Neiman Marcus Butternut Squash Soup Recipe

Linda Cain
Before 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.
Prep Time 15 minutes
Cook Time 12 minutes
Additional Time 20 minutes
Total Time 47 minutes
Course Soup
Cuisine American
Servings 8
Calories 243 kcal

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
  • 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

Calories: 243kcal
Keyword neiman marcus butternut squash soup recipe
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