Butternut Squash Soup

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Butternut Squash Soup to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Butternut Squash Soup, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 6 tablespoons chopped onion
• 4 tablespoons margarine
• 6 cups peeled and cubed
• butternut squash
• 3 cups water
• 4 cubes chicken bouillon
• 1/2 teaspoon dried marjoram
• 1/4 teaspoon ground black
• pepper
• 1/8 teaspoon ground cayenne
• pepper
• 2 (8 ounce) packages cream
• cheese

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a large saucepan, saute onions in margarine until tender

Step 2: Technique & Execution

Add squash, water, bouillon, marjoram, black pepper and cayenne pepper

Step 3: Technique & Execution

Bring to boil; cook 20 minutes, or until squash is tender

Step 4: Technique & Execution

Puree squash and cream cheese in a blender or food processor in batches until smooth

Step 5: Technique & Execution

Return to saucepan, and heat through

Step 6: Technique & Execution

Do not allow to boil.