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?
- 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!
AH the flavor.