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Butternut Squash Soup with Cream
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Creamy Butternut Squash Soup Recipe

Creamy butternut squash soup is a warm, comforting dish perfect for chilly days. Made with butternut squash, onions, garlic, and a hint of cream, this soup boasts a rich, velvety texture and a naturally sweet, nutty flavor. Serve it with crusty bread for a cozy and satisfying meal!
Course Soup
Cuisine International
Keyword Butternut Squash Soup
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 servings
Calories 46kcal

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 a 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 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 and cook for 3 additional minutes.
  • The last thing to add will be squash. Heat it 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 the vegetables are all cooked through. To make the 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, and fry them together with your 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

*calories per 100 g