Michael Batt's Butternut Squash Soup

Chef Michael Batt spends his days—and plenty of his evenings, too—cooking up new, delicious ideas for clients of his Greenwich based catering service, Food Design Catering and Events.

But when he’s looking for some winter comfort food from his own kitchen, he whips up some butternut squash soup with winter spices.

“This recipe really warms your soul on a cold day,” says Chef Batt. The smell of seasonal spices while the soup cooks is a comfort in itself, he says.

Cozy up to a bowl in your own kitchen with Chef Batt’s recipe.

Butternut Squash Soup with Winter Spices

(Serves 6)

1 (2 to 3 pound) butternut squash, peeled and seeded

2 tbsp unsalted butter

1 medium onion, chopped

6 cups chicken stock

2 cups heavy cream

2 tbsp brown sugar

ground nutmeg, cinnamon & allspice (to taste)

salt and ground white pepper (to taste)

Method

Cut squash into 1-inch chunks. In large pot, melt butter. Add onion and cook until translucent (about 8 minutes). Add sugar and winter spices and cook for 1 minute. Add squash and stock. Bring to a simmer and cook until squash is tender (about 30 minutes). Add heavy cream and bring back to a simmer. Carefully place the squash and liquid into a blender in several batches and puree until smooth. Put the blended soup back into a pot and season with salt and pepper.

Serve and enjoy!

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