International

Creamy Butternut Squash Soup

A warm autumnal soup with a velvety smooth texture, combining the natural sweetness of butternut squash with the richness of cream and a subtle hint of nutmeg.

40 min 4 servings 185 cal/serving Easy 8 views
Creamy Butternut Squash Soup

Instructions

  1. Sautéing the onion
    In a deep pot over medium heat, melt the butter with the olive oil, then add the chopped onion and sauté for about 5 minutes until soft and translucent. · 5 min
  2. Adding squash and seasoning
    Add the minced garlic, diced butternut squash, salt, and black pepper, and stir the ingredients together for 3 minutes to infuse the flavors. · 3 min
  3. Simmering the squash
    Pour the hot broth over the ingredients until the squash is completely submerged. Bring to a boil, then reduce the heat, cover the pot, and simmer for 15 to 20 minutes until the squash is tender and easily pierced with a fork. · 20 min
  4. Blending the soup
    Remove the pot from the heat and blend the soup using an immersion blender until completely smooth, silky, and free of lumps. · 2 min
  5. Adding cream and serving
    Return the pot to low heat, pour in the cooking cream and a pinch of nutmeg, stir well, and let the soup warm through for about 2 minutes without bringing it to a rolling boil. Remove from heat and serve warm. · 2 min

Nutrition / serving

185
cal
3.2
protein g
19.5
carbs g
11.5
fat g

Chef's tips

For a distinctive smoky depth of flavor, you can roast the squash cubes in the oven with a drizzle of olive oil and a pinch of salt at 200°C (400°F) for 25 minutes before adding them to the soup, instead of boiling them directly.