Broccoli Rabe, Butternut Squash, and Caramelized Onion Soup

A very odd-sounding soup that combines the bitterness of broccoli rabe with smooth sweetness of butternut squash. It’s an unusual medium for the squash, which is most often pureed.

Broccoli Rabe, Butternut Squash, Caramelized Onion Soup
Prep time: 
Cook time: 
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Serves: 8 to 10 cups
  • 1 tablespoon unsalted butter or olive oil
  • 1 large red onion, chopped
  • 3 to4 garlic cloves, minced or finely sliced
  • ½ teaspoon sugar
  • ½ to 1 teaspoon crushed red-pepper flakes (optional)
  • 1 medium butternut squash, peeled, seeded, and diced (about 5 cups)
  • 8 cups chicken stock
  • 1 bunch broccoli rabe, stems discarded, leaves and buds chopped
  • ½ to 1 teaspoon freshly squeezed lemon juice
  • Fresh lemon slices
  • Crumbled blue cheese,for garnish (optional)
  1. Place a heavy-bottomed stockpot over medium low heat and, when is it hot, add the butter. When the butter has melted, add the onion, garlic, sugar, and red-pepper flakes, if desired, and cook until the onion has caramelized, about 15 to 20 minutes. Add the squash and cook, stirring occasionally, for 10 minutes. Add the stock and cook until it comes to a low boil. Lower the heat and cook until the squash is tender, about 10 minutes. Add the lemon juice. Serve immediately, garnished with lemon slices and blue cheese, if desired.