Imagine the vibrant orange hue of butternut squash soup swirling in your bowl, its velvety texture gently hugging the spoon. The aroma of slow-braised short ribs, rich with notes of red wine and thyme, wafts through the kitchen, inviting comfort and warmth.
This dish matters to me because it brings together the soothing qualities of a hearty soup with the indulgence of tender, savory meat—a perfect embrace for the soul. Whether it’s a bustling weeknight demanding a touch of elegance or a leisurely Sunday supper with loved ones, this recipe fits seamlessly into any occasion.
I remember the first time I made this soup; it was the middle of winter, and my family craved something both cozy and satisfying. The combination of flavors not only filled our home with a blissful aroma but also provided that essential warmth we sought.
Ready? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with the combination of savory short ribs and creamy squash.
- Provides a comforting and satisfying meal perfect for cooler seasons.
- Uses pantry staples like beef broth, onion, and garlic for convenience.
- Offers a gourmet touch with the addition of red wine and fresh herbs.
- Freezes beautifully, making it a great make-ahead meal option.
Ingredients
- 2 tablespoons olive oil — use extra virgin for best flavor.
- 3 pounds beef short ribs — select well-marbled for tenderness.
- 1 teaspoon salt — adjust to taste.
- 1 teaspoon black pepper — freshly ground preferred.
- 1 onion, chopped — choose a sweet or yellow variety.
- 3 cloves garlic, minced — fresh garlic enhances flavor.
- 1 tablespoon tomato paste — opt for double-concentrated if available.
- 1 cup red wine — use a dry variety like Cabernet Sauvignon.
- 4 cups beef broth — low-sodium is a good choice.
- 1 bay leaf — fresh if possible, for added aroma.
- 2 sprigs fresh thyme — strip leaves from stems for more flavor.
- 1 butternut squash, peeled and cubed — select ripe for sweetness.
- 2 cups vegetable broth — homemade is best for purity.
- 1 cup heavy cream — organic cream adds richness.
- 1 teaspoon ground nutmeg — freshly grated if possible.
- 2 tablespoons fresh parsley, chopped — flat-leaf variety is more flavorful.
Step-by-Step Method
Preheat the oven to 325°F (165°C).
Heat olive oil in a Dutch oven over medium heat. This guarantees that your pan is ready for searing the short ribs, which is essential for locking in flavors.
Season & Sear
Season the short ribs with salt and pepper.
Sear them on all sides in the hot Dutch oven. This process caramelizes the surface, enhancing the depth of flavor in your dish.
Sauté Aromatics
In the same pot, sauté the chopped onion and minced garlic until translucent.
This step releases the natural sweetness and aroma of the aromatics, which form the base flavor of the dish.
Stir & Cook
Stir in the tomato paste and cook for another minute.
This helps to develop a rich, concentrated flavor. The tomato paste adds a subtle sweetness and umami to the dish.
Deglaze & Return
Pour in the red wine to deglaze the pot.
Scrape the bottom to release flavorful bits.
Return the browned short ribs to the pot, confirming they’re nestled into the wine mixture.
Add & Cover
Add beef broth, bay leaf, and thyme to the pot.
Cover the Dutch oven and transfer it to the preheated oven.
This slow cooking process allows the meat to become tender and infused with flavors.
Boil & Cook
In a separate large pot, bring the vegetable broth to a boil.
Add the cubed butternut squash and cook until tender.
This step prepares the squash for blending, creating a smooth, creamy soup base.
Blend & Stir
Blend the cooked squash with an immersion blender until smooth.
Stir in heavy cream and ground nutmeg.
This adds creaminess and a hint of spice, elevating the soup’s flavor profile.
Rest & Serve
Once the short ribs are done, remove them from the oven and let them rest for 10 minutes.
This allows the juices to redistribute, guaranteeing tender, flavorful meat.
Assemble & Garnish
Serve the butternut squash soup in bowls and top with pieces of braised short ribs.
Garnish with chopped parsley before serving.
The parsley adds a fresh, vibrant touch to the dish.
Ingredient Swaps
- For a dairy-free version, replace the heavy cream with coconut milk or almond milk.
- Substitute vegetable broth with chicken broth for a different flavor profile.
- Use sweet potatoes or pumpkin in place of butternut squash if unavailable or for a regional variation.
- Swap red wine with balsamic vinegar for a non-alcoholic option.
You Must Know
- Preheat and Brown: Make sure to preheat your oven to 325°F (165°C) and brown the short ribs on all sides in the Dutch oven to lock in flavor before braising.
- Deglaze Properly: When adding the red wine, deglaze the pot thoroughly by scraping the bottom to incorporate all the flavorful bits into the sauce.
- Blend Smoothly: For a silky texture, blend the butternut squash until completely smooth. Use an immersion blender or transfer to a blender in batches.
- Rest the Ribs: After cooking, let the short ribs rest for 10 minutes before serving. This allows the juices to redistribute, making the meat tender and flavorful.
- Adjust Consistency: If the soup is too thick, adjust the consistency by adding more vegetable broth when blending to reach your desired texture.
Serving Tips
- Serve in deep bowls with crusty bread on the side for dipping.
- Garnish with a drizzle of olive oil and a sprinkle of toasted pumpkin seeds.
- Pair with a light salad of mixed greens, goat cheese, and cranberries.
- Add a dollop of sour cream or crème fraîche for extra creaminess.
- Serve alongside a glass of Pinot Noir to complement the flavors.
Storage & Make-Ahead
Butternut Squash Soup with Braised Short Ribs can be refrigerated for up to 3 days in an airtight container.
For make-ahead convenience, prepare the short ribs a day early.
The soup also freezes well for up to 3 months, allowing flexibility for future meals.
Reheating
To gently reheat butternut squash soup, use a microwave on low power.
An oven set to 300°F (150°C) or a stovetop over low heat, stirring occasionally, can also be used.
Culinary Traditions and Symbolism
Although many dishes serve primarily to nourish, butternut squash soup with braised short ribs does more than just fill the stomach; it connects us to a rich tapestry of culinary traditions.
This dish, with its roots in harvest celebrations, symbolizes abundance and comfort. The butternut squash, golden and sweet, harks back to fall festivals where families gather, sharing stories and warmth.
Meanwhile, the braised short ribs reflect patience and care, a nod to the slow cooking traditions passed down through generations. Each bite tells a story, inviting memories of cozy kitchens and the tender love of those who’ve cooked before us.
This soup isn’t just a meal; it’s a heartfelt embrace from the past, wrapped in flavors that speak of home.
Final Thoughts
We hope you’re excited to try this comforting Butternut Squash Soup with Braised Short Ribs recipe! Feel free to tweak it by adding a touch of spice or incorporating your favorite herbs for a personal touch.
Frequently Asked Questions
Can I Use Boneless Short Ribs Instead of Bone-In Short Ribs?
Absolutely, you can use boneless short ribs. I find they cook faster and are easier to handle. However, bone-in ribs add depth to the flavor, so consider your preference for a richer, more robust taste.
How Can I Make This Recipe Gluten-Free?
To make this recipe gluten-free, I’d swap regular beef broth for a gluten-free version and guarantee the red wine is gluten-free too. These simple changes let you savor every comforting bite without worry. Enjoy!
What Wine Variety Is Best for This Dish?
I’d recommend a bold Cabernet Sauvignon for its rich flavors and robust tannins. It beautifully complements the savory short ribs and adds depth to the dish. You’ll love how it enhances the soup’s comforting essence. Enjoy!
Can I Use a Slow Cooker Instead of a Dutch Oven?
Absolutely, you can! I love using a slow cooker for convenience. Just brown the short ribs first, then transfer everything to the slow cooker. Let it simmer on low for about 6-8 hours. Enjoy the savory aroma!
How Do I Prevent the Soup From Being Too Sweet?
I always balance sweetness by adding a splash of acidity, like lemon juice or apple cider vinegar. A touch of savory spices, perhaps cumin or smoked paprika, can also deepen flavors and keep your soup perfectly balanced.
Butternut Squash Soup with Braised Short Ribs
Equipment
- 1 Large pot
- 1 Dutch oven
- 1 Blender or immersion blender
- 1 Knife
- 1 Cutting board
- 1 Measuring cups
- 1 Measuring spoons
- 1 Wooden spoon
Ingredients
- 2 tablespoon olive oil
- 3 pound beef short ribs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 onion chopped
- 3 cloves garlic minced
- 1 tablespoon tomato paste
- 1 cup red wine
- 4 cup beef broth
- 1 bay leaf
- 2 sprig fresh thyme
- 1 butternut squash peeled and cubed
- 2 cup vegetable broth
- 1 cup heavy cream
- 1 teaspoon ground nutmeg
- 2 tablespoon fresh parsley chopped
Instructions
- Preheat the oven to 325°F (165°C).
- Heat olive oil in a Dutch oven over medium heat.
- Season the short ribs with salt and pepper.
- Brown the short ribs on all sides in the Dutch oven, then remove and set aside.
- In the same pot, sauté the onion and garlic until translucent.
- Stir in tomato paste and cook for another minute.
- Pour in red wine and deglaze the pot by scraping the bottom.
- Return the short ribs to the pot and add beef broth, bay leaf, and thyme.
- Cover the Dutch oven and transfer to the preheated oven for 3 hours.
- In a separate large pot, bring vegetable broth to a boil.
- Add cubed butternut squash and cook until tender.
- Blend the squash with a blender until smooth.
- Stir in heavy cream and nutmeg into the squash purée.
- Once the short ribs are done, remove from the oven and let them rest for 10 minutes.
- Serve the butternut squash soup in bowls and top with pieces of braised short ribs.
- Garnish with chopped parsley before serving.
Notes
