Name: Butternut Squash Soup with Blue Cheese and Pepitas for Two
Total time: 55 min
Ingredients: 1 tablespoon extra-virgin olive oil; 1/2 large butternut squash (1¼ pounds), peeled, seeded, and cut into 1-inch pieces (3 cups); 1 shallot , chopped; 1 garlic clove , minced; 1 teaspoon minced fresh sage; 2 cups chicken broth , plus extra as needed; 1/8 teaspoon table salt; 1/8 teaspoon pepper; 2 tablespoons heavy cream; 1/4 cup crumbled blue cheese; 2 tablespoons roasted, salted pepitas

Why This Recipe Works

If you went through the trouble of lugging a butternut squash home from the supermarket (or perhaps you have a leftover half in your fridge that you need to use up), make it worth your while and turn the cumbersome yet delicious vegetable into a creamy, aromatic, and hearty soup. We started by browning squash pieces to slightly caramelize their edges and deepen the flavor—because we needed only a relatively small amount, we found that we could do this on the stovetop (much faster than roasting in the oven). A single shallot emphasized the sweet notes of the squash, and cream provided some richness. Sage, a classic pairing with squash, brought piney, herbal notes, and rich, pungent blue cheese added a salty sharpness that contrasted with the sweet squash. A sprinkling of roasted pepitas added a toasty, crunchy finishing touch.

Before You Begin

A medium shallot is a little larger than a golf ball and should yield about 3 tablespoons when it’s chopped. To make this soup vegetarian, use vegetable broth instead of the chicken broth. We prefer crumbling a block of blue cheese ourselves, but store-bought blue cheese crumbles will work fine here. If you don’t have a blender, an immersion blender will also work; just puree the soup right in the saucepan. Serve with crusty bread, if desired.

Instructions

Heat oil in medium saucepan over medium heat until shimmering. Add squash and shallot and cook until vegetables are softened and lightly browned, about 10 minutes. Stir in garlic and sage and cook until fragrant, about 30 seconds.

Stir in broth, salt, and pepper and bring to simmer, scraping up any browned bits. Reduce heat to medium-low; cover; and cook until squash is tender, about 15 minutes.

Process soup in blender until smooth, about 2 minutes. Return soup to saucepan over medium-low heat and stir in cream. Adjust consistency with extra broth as needed. Off heat, season with salt and pepper to taste. Serve, sprinkled with blue cheese and pepitas. (Soup can be refrigerated for up to 3 days.)