Butternut Squash Wonton Soup.
Welcome to that time of year where I share soup once a week.
Just can’t help it. I’m a soup freak. If wanting to swim in soup is wrong, then I guess I want to be wrong. And a mess. Because… soup swimming. What?
I don’t even know how to fully express my love for this soup. It might just be because I’m still swamped with this disgusting sickness and cough and it’s the first time in years that I’ve felt so icky, so obviously I’m craving warm broth and comforting butternut. But I’m sure it’s simply because it’s insanely delicious.
It’s just different enough to get you excited, but still familiar that it’s nurturing when you want a warm bowl of… something.
The butternut puree is also swirled with brown butter. Gosh. I know. Me and brown butter. Do I even KNOW how to use another ingredient?
No. I do not.
I obviously go through phases and right now I’m in a strong strong strong brown butter phase. You might even see it again this week so I apologize. But I also don’t.
There is a touch of nutmeg and even a teeeeny bit of heat in there too.
The ONLY thing that one might miss is the little bit of chew in the wontons. You know what I mean? If you’re a huge fan of wonton soup, you might long for the slight chew of the ground pork. Not that it’s chewy, per se, but it definitely have more chew than the butternut squash.
I don’t mind this because I find that the wonton still provides enough chew. And, well, I’d suck butternut squash through a straw if I had to. If you’re not feeling it though, if you love the idea of the flavor but want a little more IN your wonton, you can always stir this puree into a ground pork or turkey mix and build your wontons that way. Problem solved!
The broth is simple and flavorful. I love to throw in a bit of toasted sesame oil and soy sauce at the end, right before eating. The whole bowl is fabulous and I never, ever, ever want to just pick out all of the butternut wontons and eat those by themselves, while standing over the stove and burning the heck out of my taste buds.
Never. What kind of animal would do that.
Don’t you just want to hug this bowl though?
Butternut Squash Wonton Soup
- 1 tablespoon olive oil
- 2 cups cubed butternut squash
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon freshly grated nutmeg
- 1/8 teaspoon crushed red pepper
- 2 tablespoons browned butter
- 1 tablespoon fresh chopped sage
- 1 (12-ounce) package of wonton wrappers
- 2 tablespoons olive oil
- 12 ounces sliced mushrooms
- 2 garlic cloves, minced
- 1 teaspoon freshly grated ginger
- pinch of salt
- pinch of pepper
- 6 cups low-sodium chicken stock
- 2 cups water
- 1/3 cup thinly sliced scallions
- 3 tablespoons toasted sesame oil
- 1 tablespoon low-sodium soy sauce
- chili garlic paste, for serving if desired
- Heat a large skillet over medium heat and add the olive oil. Add the butternut cubes with the salt, pepper, nutmeg and pepper flakes, stirring to coat. Cook, stirring occasionally, until the squash is fork tender. Once tender, place the squash in a bowl and mash it until pureed. You could also throw it in the food processor or blender – you just want it smooth. Stir in the sage and brown butter until combined.
- Fill up a tiny bowl of water and place it next to the wonton wrappers. Take your finger and dip it in water, then run it around the outside square of the wonton wrap, so it will seal easily. Spoon a teaspoon or 2 of squash mixture into the center of the wonton, then fold it up and press the edges together. They must be wet to do this! Repeat with the remaining wontons. Once finished, you can store these in the freezer for easy soup add-ins!
- Heat a pot over medium heat and add the olive oil. Add the mushrooms, garlic and ginger, stirring to toss. Cook until the mushrooms are softened, stirring occasionally, about 5 to 6 minutes. Season the mushrooms with a pinch of salt and pepper.
- Add the scallions, chicken stock and water. Bring the mixture to a bowl, then reduce it to a simmer. Cover if you’re not ready to serve it right now. You have two options now. You can cook the wontons separately if you would like to keep the broth for soup leftovers. Heat a pot of water until boiling, then drop the wontons in and cook for 2 or 3 minutes until they float. Place them in a bowl and pour the broth over top.
- The other option is to drop in just as many wontons as you’d like and once they float, serve then in a bowl with the broth. Right before serving, I like to stir the sesame oil and soy sauce into the pot. You can also stir in some chili harlic sauce. Enjoy!
Did you make this recipe?
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I appreciate you so much!
AH the flavor.
39 Comments on “Butternut Squash Wonton Soup.”
Love this wonton soup variety! And don’t apologize about the brown butter – keep using it :) Wishing you a quick, full recovery!
A few alterations:
1. 1 TB. of sesame oil I think is better than 3.
2. Add boy choy and shiitake mushrooms for some added bite, textures and greenery!
Great recipe! Thank you!
I grow my own butternut (so I have loads right now!) and purchased a load of wrappers earlier, so can’t wait to make this!
so jealous!! i would love to do that.
What a unique way to use butternut squash. I have one on my counter that’s been sitting there 3 weeks begging “where are you going to use me Laura,” And I’m getting sick of the same old, boil, mash, eat squash. Bleh.
i hear ya! sometimes they sit on my counter forever too.
This is so creative Jessica! I love it. Feel better xo
Gah it’s like a butternut squash ravioli and wonton soup mashup and I’m super excited about it! Hope you feel better soon.
thanks becky! :)
OMG!! This is like my dream come true. I usually love wonton soup but have always wished that the inside of the wonton could be veggies. Butternut squash is perfect here. I’d love to have a big bowl in front of me right now!
thank you dominique!
I’ve had butternut squash potstickers, but never butternut squash wontons. I’m so curious as to how it’ll taste with a soup. Love the uniqueness of this recipe! And I hope you feel better soon!
butternut potstickers sound incredible!
Keep the soups coming! This one looks so comforting
This looks really lovely! I’m wondering if there is anything that can be subbed in for the mushrooms (I’m allergic) that would help boost the flavor. And, would a vegetable stock work well on this one?
hi! i think you could use a green (a lot of people put bok choy into their wonton soup) and maybe even some sort of beans? maybe eggplant? and yes, definitely to a veg stock!
I am sitting here, freezing, and now all I want is this soup. I had a delicata squash and mushroom salad for lunch and it’s such a yummy combo so I am dying to try these ingredients in steamy hot broth form. And this recipe is sooo easy! Also – feel better soon! Load up on this soup and herbal tea ;)
thanks ashley! xoxo
This soup sounds incredible! What a delish combination!
thank you tori!
can you sub in store bought butternut squash ravioli to make this super easy? won’t have the exact taste but wondering if this would work with the trader joe’s b-squash triangles?
absolutely! love that idea for a quick meal. :)
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Is it OK to skip sage? I seriously can’t stand the stuff.
Do you think miso would work in the broth as well? Bought some for another recipe and trying to use it up, but don’t want to ruin what looks like a FABULOUS soup!
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Made this last night and it was so fantastic! Have to say that the toasted seasame oil and dash of soy sauce added a ton of flavor! Will be making again!
Oh my gosh–it was incredible! I made the wontons the night before so when I got home from work, all I had to do was make the soup base and throw in the wontons at the end–so easy and so delicious–perfect for a working mom! The only thing I would change is add a veggie (such as baby bok choy) and it would be perfect. Keep those easy recipes coming especially for the working moms! (any chance you can put together a list of easy under 45 minutes recipes for us for us to find when coming here? I have made so many of your recipes that I’ve never had a fail! )
Love this butternut Squach<3
This was delicious. It was my first time ever making wontons. I was intimidated but it was easy. Not much of a butternut squash fan but I’m so glad I tried it! I used vegetable broth instead & it was still very flavorful. Thank you for this recipe!
I made this over the weekend with friends! It was superb, made about 45 wontons with one medium squash. We had fun making them. So deeelish — Thanks for posting!