Fogo de Chão Butternut Squash Soup is a velvety, comforting dish that encapsulates the essence of fall in every spoonful. This rich, creamy soup is made from roasted butternut squash, blended to perfection with a hint of spice, and often garnished with crispy sage or a drizzle of olive oil. It’s not just a warm bowl of goodness; it’s an experience that celebrates the natural sweetness of the squash, enhanced by a few aromatic ingredients. With its luscious texture and delightful flavors, this soup is sure to become a staple in your kitchen.
Why You Will Love This Recipe
This recipe is a true winner for several reasons. First, the flavor profile is simply divine. The natural sweetness of the butternut squash is beautifully complemented by savory spices and a touch of creaminess, making it a comforting dish perfect for cozy evenings. Second, it’s incredibly easy to prepare. With just a few ingredients and straightforward instructions, you can whip up a delightful soup in no time. Plus, it fits well into various dietary lifestyles, being largely plant-based and gluten-free, making it a great option for gatherings or meal prep.
Tips and Tricks
To ensure your Fogo de Chão Butternut Squash Soup turns out perfectly every time, consider these tips:
- Roasting the Squash: Cut the squash in half and roast it cut-side down. This method caramelizes the sugars, enhancing the soup’s sweetness.
- Seasoning: Don’t be shy with spices! Adding a pinch of nutmeg or cinnamon can elevate the flavor profile significantly.
- Texture Preference: For a creamier soup, blend for a longer time and consider adding more cream; for a chunkier texture, pulse the blender a few times instead of a full blend.
- Garnishing: Experiment with different garnishes like toasted pumpkin seeds or a sprinkle of chili flakes for an added crunch and flavor contrast.
Make Ahead Tips
This soup is perfect for making ahead of time! You can roast the butternut squash up to two days in advance and store it in the fridge. Once you’ve blended the soup, it can be refrigerated for up to five days. For those meal prepping, consider portioning the soup into individual containers for easy grab-and-go lunches.
Recipe Variations
Feel free to customize your Fogo de Chão Butternut Squash Soup with these variations:
- Add Some Heat: Incorporate diced jalapeños or red pepper flakes for a spicy kick.
- Cream Alternatives: Swap heavy cream for coconut milk for a dairy-free version that adds a unique flavor.
- Different Veggies: Mix in other roasted vegetables like carrots or sweet potatoes for a different twist.
How to Serve
To serve your Fogo de Chão Butternut Squash Soup, ladle it into warm bowls and garnish with a drizzle of olive oil, a sprinkle of toasted pumpkin seeds, or crispy sage leaves. Pair it with a slice of crusty bread or a simple green salad for a complete meal. For a touch of elegance, serve it alongside a charcuterie board.
Pairing Suggestions
To complement your butternut squash soup, consider these pairing options:
- Wine: A light-bodied white wine such as Sauvignon Blanc or a fruity Pinot Grigio pairs beautifully with the soup.
- Cocktails: A gin and tonic with a splash of elderflower cordial can refresh the palate.
- Side Dishes: A side of garlic bread or a fresh arugula salad will enhance the meal experience.
- Desserts: Finish off with a light dessert like pumpkin pie or a lemon sorbet to balance the flavors.
How to Store
To store leftovers, allow the soup to cool completely before transferring it to airtight containers. It keeps well in the refrigerator for up to five days or can be frozen for up to three months. For reheating, gently warm on the stovetop over low heat, or microwave in short intervals, stirring frequently to avoid scorching.
Equipment Needed
For this recipe, you will need:
- A sharp knife and cutting board for chopping
- A baking sheet for roasting the squash
- A blender or immersion blender for pureeing the soup
- A large pot for cooking and combining ingredients
Dietary Adaptations
Making this soup allergen-friendly is simple:
- Vegan/Dairy-Free: Substitute heavy cream with coconut milk or cashew cream.
- Nut-Free: Ensure you use a nut-free cream alternative, or simply omit cream entirely.
- Gluten-Free: This recipe is naturally gluten-free, so there’s no need for substitutions.
Seasonal Adaptations
Modify this recipe based on seasonal ingredients:
- Fall/Winter: Use freshly harvested butternut squash and enhance with roasted garlic.
- Spring/Summer: Add fresh herbs like basil or cilantro for a bright, refreshing take.
Recipe FAQs
- Can I use canned butternut squash? Yes, but fresh roasted squash provides a deeper flavor.
- How long does it take to cook the squash? Depending on the size, roasting usually takes about 30-40 minutes at 400°F.
- What can I substitute for cream? Use coconut milk or a non-dairy alternative to keep it creamy without dairy.
How To Make fogo de chao butternut squash soup
Fogo de Chão Butternut Squash Soup
Fogo de Chão Butternut Squash Soup is a velvety, comforting dish that encapsulates the essence of fall in every spoonful.
Ingredients
- 1 large butternut squash, peeled, seeded, and chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream (or coconut milk for dairy-free)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional spices: nutmeg, cinnamon, or cayenne pepper
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the chopped butternut squash with olive oil, salt, and pepper, then spread it out on a baking sheet.
- Roast the squash for 30-40 minutes, or until it’s fork-tender and caramelized.
- In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic, cooking until softened.
- Once the squash is roasted, add it to the pot with the onion and garlic.
- Pour in the vegetable broth and bring to a simmer for 10 minutes.
- Use an immersion blender or transfer to a regular blender to puree until smooth.
- Stir in the heavy cream (or coconut milk) and season with additional salt, pepper, and spices to taste.
- Serve hot, garnished with crispy sage or pumpkin seeds as desired.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 314Total Fat 29gSaturated Fat 15gTrans Fat 1gUnsaturated Fat 12gCholesterol 67mgSodium 760mgCarbohydrates 13gFiber 3gSugar 5gProtein 3g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Fogo de Chão Butternut Squash Soup is more than just a recipe; it’s a celebration of flavors and a comforting dish that warms both the body and soul. Whether you’re serving it at a dinner party or enjoying a quiet night in, this soup is bound to impress. With its simplicity and versatility, it deserves a spot in your recipe repertoire. Enjoy every spoonful and make it your own!
