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Tokyo Butternut Squash Soup

This Little Goat went to Tokyo
This Little Goat went to Tokyo

yields

4 servings

time

1 hour, 40 minutes

active time

20 minutes

ingredients

1 Tbsp cooking oil (such as canola or vegetable oil)

1 yellow onion, diced 

2 garlic cloves, sliced

2 butternut squash (about 4 lb.), peeled and cut into ½-inch cubes

1 honeycrisp apple, peeled and diced

1 bulb fennel, cored and diced

1 cup This Little Goat went to Tokyo, divided

Kosher salt and freshly ground black pepper

1/2 cup dry white wine

4-5 cups chicken or vegetable stock

1/4 cup plain Greek Yogurt

1/4 cup pepitas (pumpkin seeds), toasted 

instructions

Add oil to a large soup pot or dutch oven and heat over medium heat.

Add in the onion and garlic and sweat until the onions are softened and turning translucent, 3-5 minutes. Add squash, apple, fennel, ¾ cup This Little Goat went to Tokyo sauce, a generous pinch of salt and a few grinds of black pepper. Continue cooking, stirring often, until the vegetables have softened, about 15 minutes more.

Add the wine and simmer to reduce almost all of the liquid. Pour over 4 cups of chicken stock. Bring to a boil, then reduce the heat to a simmer. Cover and let simmer until the squash is very tender, about 45 minutes - 1 hour. 

Meanwhile, in a small bowl whisk together the Greek yogurt and remaining ¼ cup Tokyo sauce. Set aside until ready to serve.

Once the squash is very tender, puree the soup using an immersion blender or in batches using a regular blender until smooth and silky. Add additional stock, as necessary, until the soup reaches desired consistency. Season to taste with salt and pepper.

Ladle the soup into bowls and drizzle with Tokyo yogurt and an additional drizzle of This Little Goat went to Tokyo sauce, if desired. Top with toasted pepitas for a bit of crunch! 

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