Butternut Squash Soup

Butternut Squash Soup – Autumn In A Bowl

Butternut squash soup is like autumn in a bowl. This nourishing velvety Butternut squash soup is the perfect autumn comfort food we all need. This recipe has both cooked and baked butternut squash in it.

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I usually use two small Butternut squash but you can use one large and divide it in two. I cook one butternut squash and I bake the other, which is mixed together towards the end. The result is a delicious creamy soup with a caramelized butternut flavor. Serve with a dollop of crème fraiche and some roasted pumpkin seeds.

How to make Butternut Squash Soup

  • Preheat the oven to 200C.
  • Start by dividing the butternut squash in half. Dig out the seeds and drizzle little olive oil , sprinkle with salt and pepper. Place it on a baking sheet with parchment paper and turn the squash face down. Bake it for about 50 minutes (until soft).
  • While one of the butternut squash is in the oven. Peel the other butternut squash, remove the seeds and cut it into cubes
Butternut before baking
Butternut before baking
Butternut baked
  • In a medium-sized pot sauté the chopped shallot until it becomes translucent, add the squash, and cook until it begins to soften. Then add garlic and ginger. Pour in the wine and the hot water with the stock cubes and simmer until the squash becomes tender, about 25 minutes.
  •  After about 25 minutes, strain the cooked butternut squash and save the broth in a bowl.
  • Remove the baked butternut squash from the oven and allow it to cool slightly. Then dig out the meat from the baked squash and add it with the cooked. Pour a tablespoon of Maple syrup and sprinkle with 1 teaspoon of nutmeg. Freshly grated nutmeg is preferred.
  • In a blender*, add the cooked and baked pumpkin with some of the broth. Mix until everything becomes a velvety puree-like soup. If you have a small mixer, you can mix it in batches. Pour the mixed soup into a pot. After mixing everything, you can add more broth if you like to thin out your soup. Finally add the cooking cream 20% fat (or heavy cream 36% fat), and stir everything together.
Butternut Squash Soup

This soup is a great make-ahead option. Actually, it tastes even better the next day. Reheat it just before serving. Enjoy this soup as a starter, side, or main dish.

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Butternut Squash Soup

Butternut Squash Soup

This nourishing velvety Butternut Squash  soup is the perfect autumn comfort food we all need. This recipe has both cooked and baked butternut squash in it. 
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Soup
Cuisine American
Servings 6
Calories 269 kcal

Ingredients
  

  • 2 Butternut squash small/medium or 1 big
  • 1 tbsp Olive oil
  • 1 tbsp Butter or olive oil
  • 2 Shallot chopped
  • 1 Garlic cloves
  • 1 tbsp Ginger fresh peeled and grinded
  • 240 ml White wine (1 cup)
  • 750 ml Boiled water (25 oz)
  • 2 Stock cube chicken or vegetable
  • 200 ml Cooking cream 20% or heavy cream or vegetable cream
  • 1 tsp Nutmeg (Freshly grated nutmeg is preferred)
  • 1 tbsp Maple syrup (optional)
  • Salt and Black pepper to taste

Instructions
 

  • Preheat the oven to 200°C. Start by dividing the butternut squash in half. Dig out the seeds and drizzle little olive oil , sprinkle with salt and pepper. Place it on a baking sheet with parchment paper and turn the squash face down. Bake it for about 50 minutes (until soft).
    Butternut before baking
  • While one of the butternut squash is in the oven. Peel the other butternut squash, remove the seeds and cut it into cubes.
  • In a medium-sized pot sauté the chopped shallot until it becomes translucent, add the squash, and cook until it begins to soften. Then add garlic and ginger. Pour in the wine and the hot water with the stock cubes and simmer until the squash becomes tender, about 25 minutes.
  • After about 25 minutes, strain the cooked butternut squash and save the broth in a bowl.
  • Remove the baked butternut squash from the oven and allow it to cool slightly. Then dig out the meat from the baked squash and add it with the cooked. Pour a tablespoon of Maple syrup and sprinkle with 1 teaspoon of nutmeg. Freshly grated nutmeg is preferred.
    Butternut baked
  • In a blender, add the cooked and baked pumpkin with some of the broth. Mix until everything becomes a velvety puree-like soup. If you have a small mixer, you can mix it in batches. Pour the mixed soup into a pot. After mixing everything, you can add more broth if you like to thin out your soup.
    Butternut Squash Soup in the making
  • Finally add the cooking cream or heavy cream, and stir everything together.
    Butternut Squash Soup

Notes

This soup is a great make-ahead option. Actually, it tastes even better the next day. Reheat it just before serving. Enjoy this soup as a starter, side, or main dish.
Serve with roasted pumpkin seeds and a dollop of crème fraiche.

Βon appétit

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