Name: Butternut Squash Soup with Thyme and Taleggio
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 6
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 2 tablespoons butter; 2 medium onions, coarsely chopped; 3 stalks celery, coarsely chopped; 2 medium carrots, coarsely chopped; 8 cloves garlic, coarsely chopped; 6 cups chicken or vegetable broth; 1 large butternut squash (4 to 4 1/2 pounds), peeled, seeded and cubed; 1 tablespoon chopped fresh thyme plus more for garnish; 1/2 pound Taleggio cheese, rind removed and cut into 1/2-inch pieces; 1/2 cup heavy cream; salt and freshly ground black pepper, to taste; Pinch of cayenne pepper (optional)

Butternut Squash Soup with Thyme and Taleggio is an elegant, rich and creamy soup that’s perfect to serve this fall and winter for any occasion!

The inspiration behind this recipe:

Butternut squash is my favorite of all the winter squash because it’s so versatile! It’s so easily turned into soup, gratins, galettes and you can even make butternut squash chips with it!

Taleggio cheese is one of my favorite cheeses and the two together is sheer magic!

What is taleggio cheese?

Taleggio cheese is one of the oldest cheeses in the world. Produced in Italy, Taleggio (the valley of its origin), it’s a semi-soft cheese with an edible rind. It’s finished aging in the fall so it’s perfect to enjoy in numerous ways this time of year. The somewhat fruity yet tangy flavor paired with butternut squash is a culinary match made in heaven!

If you can’t find Taleggio, simply use Brie cheese instead.

Another reason butternut squash is a favorite of mine is it’s the easiest to peel.

Easily peeled? Yes. I do a crazy amount of butternut squash dishes for my clients. Here is the easiest way I have found:

How to peel butternut squash:

First, select one with a nice long neck.
Slice the neck into approximately 3-inch lengths. Place the cut side down on a cutting board and with a sharp knife, slice downward toward your cutting board rotating the squash as you remove the thick peel.

To peel the bottom of the squash (the part with seeds), slice it in half vertically down to where the blossom was. Place the seed side down on a cutting board and slice into ½ to 1-inch half-moons. Then, remove the peel, seeds and fibrous interior with a paring knife and cube the remaining flesh.

Tips for making Butternut Squash Soup with Thyme and Taleggio:

I highly recommend using fresh thyme for this soup. Dried thyme can overwhelm a dish and may actually turn bitter.
If you do use dried, reduce the amount used by half which is the general rule of thumb when substituting dried for fresh herbs. In other words, instead of 1 tablespoon of a fresh herb, use no more than 1 1/2 teaspoons or 1 teaspoon dried.

To puree this soup into silky smoothness, use an immersion blender. If you don’t have one, you need to get one! An immersion blender will make your life so much easier and it has numerous applications including smoothing out a lumpy sauce.
If using a food processor or blender, be very careful with hot liquids and puree in batches.

Butternut Squash Soup with Thyme and Taleggio is a simply beautiful soup that will become an annual favorite!

For more wonderful butternut squash recipes, be sure to try my:

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Yield: 6

Butternut Squash Soup with Thyme and Taleggio

Butternut Squash Soup with Thyme and Taleggio is an elegant, rich and creamy soup that's perfect to serve this fall and winter for any occasion!

Prep Time 25 minutes

Cook Time 35 minutes

Total Time 1 hour

Ingredients

2 tablespoons olive oil
2 tablespoons butter
2 medium onions, coarsely chopped
3 stalks celery, coarsely chopped
2 medium carrots, coarsely chopped
8 cloves garlic, coarsely chopped
6 cups chicken or vegetable broth
1 large butternut squash (4 to 4 1/2 pounds), peeled, seeded and cubed
1 tablespoon chopped fresh thyme plus more for garnish
1/2 pound Taleggio cheese, rind removed and cut into 1/2-inch pieces
1/2 cup heavy cream
salt and freshly ground black pepper, to taste
Pinch of cayenne pepper (optional)

Instructions

Heat olive oil and butter in a large soup pot or Dutch oven over medium-high heat.
Add the onion, celery and carrot and cook 8 to 10 minutes or until vegetables begin to soften. Add the garlic and cook briefly until fragrant, 30 seconds.
Add the chicken broth and cubed squash. Cover slightly and cook over medium-low heat for 20 to 25 minutes or until the squash and other vegetables are very tender.
Add the fresh thyme, Taleggio and heavy cream. Stir until cheese is melted.
Using an immersion blender, puree soup until smooth.
Season to taste with salt and black pepper. Add a pinch of cayenne if desired. Garnish with fresh thyme sprigs if desired.

Notes

SUBSTITUTIONS:

Brie cheese may be used in place of Taleggio.

1 1/2 teaspoons dried thyme may be used in place of 1 tablespoon fresh thyme. However, dried herbs should be added earlier in the cooking process, not toward the end.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 607Total Fat: 44gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 194mgSodium: 623mgCarbohydrates: 11gFiber: 2gSugar: 4gProtein: 42g

The nutritional information above is computer-generated and only an estimate. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

Comments

Kylee says

August 31, 2020 at 8:00 am

Adding the Tallegio is a game changer! This was so good!

- Carol says
  
  August 31, 2020 at 10:12 am
  
  Thanks, Kylee! Glad you enjoyed!
  
Sam says

August 31, 2020 at 1:07 am

Yum, this soup looks so silky and smooth. I love butternut squash soup and love how you paired it with taleggio. I have to try it, it sounds so good! Thanks for all the great tips too.

- Carol says
  
  August 31, 2020 at 10:12 am
  
  Thanks so much, Sam! Hope you enjoy!