Kris Jenner's Roasted Butternut Squash Soup Recipe

This recipe, a seasonal Thanksgiving appetizer, comes from Kris Jenner’s new cookbook, In the Kitchen with Kris (Karen Hunter Publishing/Gallery Books). 

Photo: Joseph De Leo/Offset

Roasted Butternut Squash Soup
Makes 4 to 6 servings

Roasting the squash first brings out the sweet notes in the soup. The blend of thyme, ginger, nutmeg, and allspice, backed up with a hint of maple, makes this a terrific soup for a Thanksgiving dinner. 

You can make it vegetarian by using a vegetable stock instead of chicken broth.

5 cups (20 ounces) butternut squash, peeled, seeded, and cut into ½-inch dice
1 tablespoon vegetable oil
½ teaspoon kosher salt, plus more to taste
¼ teaspoon freshly ground black pepper, plus more to taste
3 tablespoons unsalted butter
4 large shallots (1 cup), chopped
3 garlic cloves, finely chopped
½ teaspoon chopped fresh thyme
1 teaspoon peeled and finely grated fresh ginger
¼ teaspoon ground allspice
1 quart reduced-sodium chicken broth
½ cup heavy cream
2 tablespoons maple syrup, preferably pure Grade B*
¼ teaspoon freshly grated nutmeg
Crème fraîche, for garnish

1. Position a rack in the center of the oven and preheat the oven to 400°F.

2. Toss the butternut squash and vegetable oil together on a large rimmed baking sheet and spread in an even layer. Season with the ½ teaspoon salt and ¼ teaspoon pepper. Place the squash in the oven and roast for about 30 minutes, or until lightly brown and tender, turning the squash occasionally with a metal spatula. Remove from the oven. Set aside.

3. Melt the butter in a large saucepan over medium heat. Add the shallots and garlic and cook, stirring occasionally, until softened, about 3 minutes. Add the squash, thyme, ginger, and allspice and stir well. Add the broth and bring to a simmer over high heat. Reduce the heat to medium-low and partially cover the saucepan. Simmer for 15 minutes to blend the flavors. Remove from the heat and let cool slightly.

4. In a blender, purée the soup in batches (or purée in the saucepan with an immersion blender). Return the soup to the saucepan and stir in the heavy cream, maple syrup, and nutmeg. Heat over low heat, stirring often, until very hot but not simmering. Season with salt and pepper to taste.

5. Ladle into bowls and top each serving with a dollop of crème fraîche.

*Grade B maple syrup has a stronger maple flavor than Grade A syrup, making it better for cooking. It is increasingly available at supermarkets and price clubs—Trader Joe’s is a good source. You can use Grade A syrup. By the way, the grades have nothing to do with quality and are based on the color of the syrup. Grade B is darker and thicker, and harvested late in the season, giving it a deeper flavor than Grade A.

More from Kris Jenner:
How Jenner Feeds the Kardashian Clan
Turkey and Cheese Enchiladas Recipe
Cauliflower Mash Recipe
Sweet Potato Soufflé Recipe