Name: Butternut Soup
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 1 Kg Butternut squash (- Peeled and cubed); ½ Onion ( - Sliced); ¼ cup Heavy cream; 3 Tbsp Olive oil; 1 tsp Garlic Powder; 1 tsp Ginger Powder; ½ tsp Nutmeg powder; 1 tsp Brown Sugar; ¼ tsp Salt

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Today, we are making butternut soup. This cozy soup is perfect for warming you up during autumn and cooler seasons. It uses simple ingredients and has a velvety texture with a subtle sweetness.

Butternut squash is native to the Americas and has been grown there for thousands of years. Mexico was one of the first places to cultivate butternuts, which were a staple food for its people. When Europeans found butternut squash in these regions, they started growing it in their countries and began using it in their cooking, making pies, roasted vegetables, and soups.

The idea of pureed soups became popular in the 17th and 18th centuries, especially in France, where chefs blended vegetables and broths for a smooth texture. Over the years, butternut soup has evolved and is now common in both upscale restaurants and homes worldwide. Traditional recipes use roasted or simmered butternut, while modern variations add ginger, herbs, and cooking cream. Since butternut is rich in vitamins and minerals, its use in soup is growing among vegetarians and vegans.

Ingredients

Butternut squash, Heavy cream, Olive oil, Ginger Powder, Garlic Powder, Water, Nutmeg, Onion.

Butternut squash is a vibrant orange squash with a naturally sweet flavor. When baked in the oven, it enhances the nuttiness of the vegetable. A staple in many fall dishes, its flavors pair well with savory ingredients. When pureed, butternut squash yields a beautiful, creamy soup. Adding heavy cream introduces a rich dimension, elevating the soup to restaurant-quality.

It’s no surprise that this soup is commonly featured in high-end restaurants. To enrich the dish, consider adding warm, spicy notes from ginger, nutmeg, and garlic powder, which enhance its depth and complexity. Slicing and sautéing onions until they are deeply caramelized also contributes an extra layer of sweetness to the soup.

Instructions

Peel the butternut squash, remove the seeds, and chop it into 1-inch cubes. Preheat the oven to 180 Celsius. Add the chopped butternut to a baking tray and drizzle with cooking oil. Sprinkle brown sugar over the butternut. Bake for 60 minutes.

Finely slice the onion. Bring a pot to medium-low heat. Drizzle the cooking oil and add the onion. Sauté the onion for 4 to 5 minutes on medium-low heat. Then, add the dry ingredients like nutmeg, ginger powder, garlic powder, and salt, stir to mix, and continue to sauté the onion for one minute.

Add the roasted butternut to the pot. Sauté for three to four minutes. Add water. Turn off the stove. Use an immersion blender to blend the ingredients. You can also blend the ingredients in a standing blender. Simply transfer the ingredients and blend for 2 to 4 minutes until smooth.

Once the butternut and spices are blended, pour in the cooking cream and simmer on medium-low heat for five minutes. Close the lid while simmering. Turn off the heat and serve with chopped parsley.

Expert tips

You can skip roasting and simply boil the butternut squash in water on the stove for 8 to 10 minutes. Afterward, drain the water and grill the butternut squash in a grill pan with plenty of butter until it develops a nice browning. This method of boiling (for 10 minutes) followed by grilling (for another 10 minutes) will reduce the overall cooking time by thirty-five minutes.

How to Store Butternut soup?

Store in the fridge for two to four days. Reheat on the stove or in the microwave. You can also freeze this soup for upto three months.

What can be Served with the Butternut soup?

Garlic Bread and Ciabatta are well matched pairs for the butternut soup. Green salad with arugula, spinach, feta cheese with cranberries or pomegranate seeds. This Butternut soup can also be served as starter prior to serving Grilled Chicken or Grilled Lamb Chops. Apple and pear slices will add a refreshing taste to the tartness of soup. Sprinkle nuts or seeds for extra texture.

Butternut Soup

5 from 1 vote

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Servings:

Calories: 125kcal

Author: thetastejournal.com

Prep Time 15

Cook Time 1

Total Time 1 15

Ingredients

▢ 1 Kg Butternut squash – Peeled and cubed
▢ ½ Onion – Sliced

Liquids

▢ ¼ cup Heavy cream
▢ 3 Tbsp Olive oil

Instructions

Roast the butternut: Peel the skin, remove the seeds and cut the butternut squash into 1-inch cubes. Add the butternut to a baking dish, drizzle with cooking oil. Sprinkle brown sugar and salt. Roast the butternut squash for 50 minutes at a temperature of 160 Celsius.
Saute the aromatics: Bring a pot to medium low heat. Drizzle the cooking oil and add the onion. Sauté the onion for three to five minutes on medium low-heat. Then, add the spices, stir to mix and continue to sauté the ingredients for one minute.
Blend the soup: Add the butternut squash, sauté for three minutes. Add water, add the cream and blend with an immersion blender or a standing blender. Simmer on low heat for five minutes with the lid closed. Garnish with Fresh herbs to serve.