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 a Butternut soup. If you’re looking for a cosy soup that will warm you up in Autumn and the Cooler seasons. This recipe uses simple ingredients, and it has a velvety texture with a subtle sweetness. The flavours are heart-warming, and it has high nutritional value.

Did you know that Butternut squash is native to the Americas and has been cultivated there for thousands of years? The country, now known as Mexico, was among the first to grow butternuts. Butternuts were a staple food for the people of Mexico.

When Europeans encountered butternut squash in these regions, they adopted the practice of growing it in their countries; they were so fascinated by it that they began incorporating it into their cuisine, making pies, roasted vegetables, and even soups. Europeans have been making vegetable-based soups for centuries. The idea of pureed soups became popular in the 17th and 18th centuries, especially in France, where chefs began blending vegetables and broths to create a smooth, velvety texture. Butternut soup is a refined dish that became even more popular in the 20th century, particularly in the United States.

Butternut soup has evolved over the years; it is often found in high-end restaurants and homes around the world. Traditional butternut soup uses roasted or simmered butternut, whilst fusion dishes use ginger, herbs, and cooking cream. Since butternut is rich in minerals and vitamins, its use in soup is gaining popularity among vegetarians and vegans.

Ingredients to make Butternut soup

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 soups. 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.

When selecting cooking oil, opt for a neutral oil such as grapeseed oil, avocado oil, light canola oil, or olive oil. 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.

The butternut soup is ready to serve and enjoy. Butternut is one of the superfoods packed with fibre, as well as essential minerals such as potassium, magnesium, calcium, iron, and manganese, and vitamins such as Vitamin A, Vitamin C, Vitamin E, Vitamin B1, B3, B6, and B9. It also contains antioxidants, such as beta-carotene, which help fight free radicals and reduce inflammation in the body.

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. To enhance the soup’s warmth, add cinnamon and nutmeg. For a bit of heat, consider including paprika or cayenne powder. You can substitute coconut milk or cream for heavy cream, as it has a lighter consistency than cooking cream.

What can be Served with the Butternut soup?

Crusty breads like Baguette, Sourdough bread, 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.

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.

Butternut Soup

5 from 1 vote

Print Pin Rate

Course: Soups

Cuisine: American

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings:

Calories: 125kcal

Author: thetastejournal.com

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.