Y’all, I am thrilled to share with you one of my family’s most cherished recipes: Ms. Nathalie Dupree’s butternut squash soup. Admittedly, I don’t know really know much about Ms. Nathalie Dupree, I don’t own her cookbook, and I’m not sure if this is even her exact recipe… but this is what my family has used and loved for as long as I can remember.
Butternut squash soup is a staple in the Claffey household during the holidays. My older sister began making it for Thanksgiving way back when, and it’s slowly made its way to the Christmas Eve dinner as well. I come from an Irish-Catholic/Mormon background (which means everything is B-I-G), so when the holidays come around, we need recipes that are easy to make in large qualities. This is one-pot soup does just that and freezes well for down the road.
Pro-tips: I skip the heavy cream and breadcrumbs that the original recipe calls for to make it slightly healthier, and also recommend using an immersion blender
I hope this soup brings you the same feelings of comfort and joy as it does me, and that it becomes part of your family’s traditions as well.
If you try Ms. Nathalie Dupree’s Butternut Squash Soup recipe, we’d love to see your photos! Tag us on instagram @fridgetofork, and be sure to let us know how it turned out in the comments below.
Ms. Natalie Dupree’s Butternut Squash Soup
- Prep Time: 15m
- Cook Time: 1h 30m
- Total Time: 1h 45m
- Serves: 8
Ingredients
- 2 lb butternut squash, peeled, seeded, and coarsely chopped
- 2 lb golden delicious apples, peeled, cored and chopped
- 2 c finely chopped onion
- 3/4 c fresh breadcrumbs, optional
- 7 1/2 c chicken stock
- 1 1/2 tsp. salt
- 1 tsp. rosemary
- 1 tsp. oregano
- 3/4 tsp. pepper
- 1 1/2 c heavy cream, optional
Instructions
- Mix squash, apples, onion, breadcrumbs, stock, salt, rosemary, oregano, and pepper in a large pan or pot.
- Simmer 1.5 hours or until squash and apples are very soft.
- Puree and, if desired, whisk in heavy cream.
