Butternut Squash Soup

Butternut Squash Soup

Creamy and buttery making this recipe is very easy and requires little attention to detail or much time. It is one of my favorite soups.

Butternut Squash Soup
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A good and simple recipe it requires little time and few ingredients. You can vary this by adding a little freshly grated ginger and/or a little curry powder to spice it up.
Servings Prep Time
3 liters approx. 15 minutes
Cook Time
35-40 minutes approx.
Servings Prep Time
3 liters approx. 15 minutes
Cook Time
35-40 minutes approx.
Butternut Squash Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
A good and simple recipe it requires little time and few ingredients. You can vary this by adding a little freshly grated ginger and/or a little curry powder to spice it up.
Servings Prep Time
3 liters approx. 15 minutes
Cook Time
35-40 minutes approx.
Servings Prep Time
3 liters approx. 15 minutes
Cook Time
35-40 minutes approx.
Ingredients
Servings: liters approx.
Units:
Instructions
  1. Begin by cutting up the squash and removing the seeds. then remove with a heavy knife the skin and set aside. The peal and slice up the onion.
  2. In a large pot on a medium heat melt the butter and toss in all the onions cover and let sweat for about 10 minutes.
  3. Add all the cubed butternut squash and parsley in the pot and stir, cover and let sweat for 15 minutes until it just begins to soften-
  4. Add all the chicken stock and the nutmeg to the pot cover and bring to a simmer and cook for at least 30 minutes until the squash is very soft.
  5. Remove the pot from the heat and add the cream, and with an immersion blender, (mix Stavel) puree the soup until it is very fine. If you don't have an immersion blender, you can use a food processor and puree it a bit at a time. Do be careful this soup is thick and hot and you can seriously burn yourself.
  6. You will find the soup very thick. It will need to be thinned with some of the warm water. Add a bit at a time until it becomes the right consistency.
  7. Correct salt and pepper. Use either fleshly grated black or ground white pepper if you don't like the black spots on the soup.
  8. Garnishes for this soup can and should be rather simple, chopped chives or thinly sliced scallion. Maybe a spoonful of finely chopped egg and parsley. But being American why not crispy chopped bacon or small cubes of ham. Another idea to make this more of a meal is to add small chicken or veal meatballs.
Recipe Notes

I love this soup and on a cold day it can be made with a minimum of effort. Butternut squash is inexpensive and available here all fall and winter.

Immersion blenders have become very popular over the past few years and as a result the old food processor and blender have disappeared from my kitchen counter. Its a great little invention.

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A Quick Note

I wanted to take a minute to say that I do try and weigh as many of the ingredients as I can. I think it helps make recipe results more consistent. Of course professional bakers even measure liquids by weight. I don't mind pulling out my little digital scale when I need to.

Canapes


I don't have a many canapes here. The ones I share are super quick, very tasty and most of all tasty. Your guests will appreciate the effort.

Arkiv

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