Soup from winter squash is a perfect meal. Needs only few inexpensive ingredients and has easy to follow basic recipe as for the soup. Let’s learn how you can cook delicious pureed soup with butternut squash and light cream at your home kitchen. Butternut squash soup is a perfect meal for autumn and winter: it has bright and mouthwatering color, velvety texture and spicy aroma. Thanks to all of this, it warms and nourishes you.
I tend to use cream in this type of soup as it makes soups texture so soft, tender and creamy. And I can’t even imagine its flavor without those herbs and spices that I used in this recipe. As always, you can customize soup ingredients to your liking and choose spices that will be tasty to you. Butternut squash perfectly absorbs aroma from spices and herbs. My top choices would be nutmeg, garlic and ginger.
Butternut Squash Soup with Cream Ingredients
- 500 g butternut squash, peeled, seeded and cubed;
- 1 carrot;
- 1 onion;
- 1 garlic clove;
- 1 tbsp. unsalted butter;
- 1 tbsp. olive oil;
- 100 ml light cream;
- 1 pinch of nutmeg;
- 5 tsp. ground ginger;
- 300-400 ml water (broth of your choice);
- 5 tsp. salt;
- 2 pinches of freshly ground black pepper;
- 2 pinches of sesame seeds.
How to cook best butternut squash soup at home:
- Prep all the vegetables. I used potato peeler for the butternut squash and the carrot. If your squash is too big to handle cut it into quarters first and then peel them separately. Cut squash and carrots into small cubes.
- Peel off papery skin from garlic clove and onion; chop vegetables into small pieces.
- In a pot, melt butter on a medium heat, pour olive oil and add onion with garlic. Sauté diced vegetables until soft and tender.
- Add cubed carrots together with spices. Mix everything together and cook for 3 additional minutes.
- The last thing to add will be squash. Heat it up with other vegetables in a pot; do not forget to stir occasionally.
- Pour boiled water or broth (it should be still hot, after boiling). Add salt to your taste.
- Cook vegetables for 20 minutes on a low heat. The mixture should be slightly simmering.
- Before blending, check whether vegetables are all cooked through. To make consistency of the squash soup the way I want, I pour some amount of broth from the pot into a cup. Then take the blender and grind the vegetables. Add broth little by little if necessary.
- Put blended soup on the heat once more, add light cream and bring it to a boil. And your creamy butternut squash soup is ready!
- Best served with spicy croutons. Here is an easy and quick recipe: cut two slices of bread into small cubes, fry them together with favorite herbs and spices in a skillet without any oil.
- Pour soup into serving deep plates, sprinkle some sesame seeds and chopped fresh herbs over. Enjoy your meal!
This soup is a perfect idea for a quick lunch or a dinner meal. If you are the lucky one and love butternut squash taste and texture then there is no reason for you to doubt. Just cook this soup at home and you won’t regret it!
Creamy Butternut Squash Soup Recipe
Ingredients
- 500 g butternut squash, peeled, seeded and cubed
- 1 carrot
- 1 onion
- 1 garlic clove
- 1 tbsp. unsalted butter
- 1 tbsp. olive oil
- 100 ml light cream
- 1 pinch of nutmeg
- ½ tsp. ground ginger
- 300-400 ml water (broth of your choice)
- ½ tsp. salt
- 2 pinches of freshly ground black pepper
- 2 pinches of sesame seeds
Instructions
- Prep all the vegetables. I used potato peeler for the butternut squash and the carrot. If your squash is too big to handle cut it into quarters first and then peel them separately. Cut squash and carrots into small cubes.
- Peel off papery skin from garlic clove and onion; chop vegetables into small pieces.
- In a pot, melt butter on a medium heat, pour olive oil and add onion with garlic. Sauté diced vegetables until soft and tender.
- Add cubed carrots together with spices. Mix everything together and cook for 3 additional minutes.
- The last thing to add will be squash. Heat it up with other vegetables in a pot; do not forget to stir occasionally.
- Pour boiled water or broth (it should be still hot, after boiling). Add salt to your taste.
- Cook vegetables for 20 minutes on a low heat. The mixture should be slightly simmering.
- Before blending, check whether vegetables are all cooked through. To make consistency of the squash soup the way I want, I pour some amount of broth from the pot into a cup. Then take the blender and grind the vegetables. Add broth little by little if necessary.
- Put blended soup on the heat once more, add light cream and bring it to a boil. And your creamy butternut squash soup is ready!
- Best served with spicy croutons. Here is an easy and quick recipe: cut two slices of bread into small cubes, fry them together with favorite herbs and spices in a skillet without any oil.
- Pour soup into serving deep plates, sprinkle some sesame seeds and chopped fresh herbs over. Enjoy your meal!
Notes
If you liked my own spin on classic butternut squash soup recipe, please, share it with your friends!
