Butternut Squash Soup

Maison Kayser in NYC has one of the most fabulous butternut squash soups I’ve ever tasted. When Eric Kayser opened the first of his French boulangeries in the U.S. back in 2012, I was pumped. One of the bakeries was located across from Bryant Park—just a block over from where I worked at the time—so I happily marched myself over to pick up lunch at least once a week. 

Well, I’m no longer in New York and don’t have the luxury of grabbing soup from that lovely boulangerie anymore. But because I’m stubborn as an ox when it comes to food preferences, I was determined to find a recipe that rivaled Maison Kayser’s. 

Luckily, that’s where Ina Garten swooped in to save the day (per usual). Her recipe for Winter Squash Soup tastes just like the one I’ve been dreaming about. It’s velvety, creamy, and strikes a lovely balance between sweet and savory. 

Ina calls for fresh butternut squash but I actually HATE cutting butternut squash myself (hello, blisters and stained orange hands) and can’t always find the pre-chopped variety in the supermarket. So, I’ve started buying the frozen kind. Not only is it cheaper, it can stay in the freezer until I’m ready to make the soup, and actually defrosts once added to the chicken stock. Since the other ingredients are shelf stable (except for the half and half, but I usually have that on hand) I can make it whenever I’m feeling like I need a particularly French meal. And sometimes, eating soup in my pajamas at the dining room table is even better than being in New York or Paris. 

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