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savory squash soup recipe

Butternut Squash Soup with Braised Short Ribs

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Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Resting Time 10 minutes
Total Time 4 hours 10 minutes
Course Main
Cuisine American
Servings 6 servings

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

To enhance the flavors, make the short ribs a day ahead and refrigerate overnight; the flavors will intensify. When blending the soup, adjust the consistency by adding more vegetable broth if needed. For a richer taste, substitute some of the heavy cream with coconut milk.
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