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Butternut Squash Soup Bomb?

Alexart88 Oct 22, 2013 06:42 PM

I just made a huge batch of butternut squash soup for a party I'm having. When I tried it out the other day it was great but when I quadrupled it didn't work out so well (my math may have been a bit off). It's not necessarily bad, just too buttery and I'm still supposed to add cream!

This was a pretty simple recipe--broth, onions, carrots, squash, cream and butter to soften the onions (the other version I tried had fresh sage -- no cream and I liked it better but was vetoed by the family and since lots of kids are attending I gave in). Anyway, any ideas on saving this. Just a little fresh sage to cut the butter? Or simply more broth and squash?


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  1. biondanonima RE: Alexart88 Oct 22, 2013 06:48 PM

    More squash might help - you also might try softening a tart apple (like a Granny Smith) and then pureeing that and adding it. A little acidity will definitely cut through the buttery flavor - even just a splash of white wine or apple cider vinegar might do the trick.

    1. Cherylptw RE: Alexart88 Oct 22, 2013 07:09 PM

      Add some apple nectar, juice or cider or pear juice to the soup. Rice vinegar would work too and is not as harsh as apple cider vinegar.

      1 Reply
      1. re: Cherylptw
        Springhaze2 RE: Cherylptw Oct 22, 2013 07:42 PM

        If you are still supposed to add cream to the soup, cut back the fat and use milk instead of cream. My secret ingredient in butternut squash soup is a bit of maple syrup.
        I start my soup with roasting the squash, a tart apple and onion. if you need more depth and have the time, you might try adding some roasted veggies and adding them into the soup, then blend with a stick blender. Or in a regular blender.

      2. Ttrockwood RE: Alexart88 Oct 22, 2013 08:59 PM

        As already mentioned add some acid, and i would skip adding cream to the whole pot of soup, a drizzle around each bowl as serving will add a touch but prevent it from overwhelming

        1. s
          sandylc RE: Alexart88 Oct 22, 2013 09:26 PM

          My butternut soup recipe has freshly squeezed orange juice and ginger in it. Oh, and white pepper. Along with the usual suspects of onions, carrots, celery, chicken broth, cream, etc.

          1 Reply
          1. re: sandylc
            Cherylptw RE: sandylc Oct 24, 2013 11:14 PM

            This is pretty much like mine but I like a little smokiness so I add a bit of chipotle powder to it.

          2. Scoutmaster RE: Alexart88 Oct 23, 2013 07:18 AM

            A baked apple or two pureed in (or applesauce) and 1/2 teaspoon sweet curry powder and omit the cream. Assuming S & P have already been added... may need to adjust.

            1. a
              Alexart88 RE: Alexart88 Oct 23, 2013 07:47 AM

              Thanks everyone for the feedback. I will try a few of the additions--(in separate batches;) to test.


              1. hotoynoodle RE: Alexart88 Oct 23, 2013 08:53 AM

                more broth, more squash and some kind of acid as a counterpoint. rice vinegar, orange juice/zest would be a nice complement here. ginger will help punch it up too.

                this is a lot of very bland ingredients so make sure you use enough salt.

                1. b
                  bob96 RE: Alexart88 Oct 24, 2013 11:43 PM

                  Leave out the cream, cut the butter, blend fiercely, and try upping the veg balance, with more onion or leek, maybe a veg bouillon cube (I know, I know). I make a simple version using just leeks, fresh ginger, and a little veg broth. A spritz of lemon juice and probably more salt than you'd plan using on always helps. Also, a savory garnish, like a few deeply sauteed sliced cremini mushrooms and a little black pepper, can work wonders as contrast. Or toasted almonds or pine nuts.

                  1 Reply
                  1. re: bob96
                    tcamp RE: bob96 Oct 25, 2013 04:51 AM

                    I second the garnish concept. I like fried sage leaves or toasted pumpkin seeds spiced with curry powder, S&P, smoked paprika, garam masala, etc.

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