Cream of butternut squash soup

    (827)
    1 hour

    A simple butternut squash soup with healthy lashings of cream to make it luxuriously rich and satisfying! For a lighter version, use single cream or creme fraiche.


    827 people made this

    Ingredients
    Serves: 4 

    • 1 tablespoon rapeseed oil
    • 1 tablespoon unsalted butter
    • 60g diced onion
    • 90g diced carrots
    • 550g peeled and cubed butternut squash
    • 750ml vegetable stock
    • salt and ground black pepper to taste
    • ground nutmeg to taste
    • 125ml double cream (optional)

    Method
    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Heat the oil and melt the butter in a large pot over medium heat. Cook and stir the onion in the butter and oil under tender.
    2. Mix the carrots and squash into the pot. Pour in vegetable stock, and season with salt, pepper and nutmeg. Bring to the boil, reduce heat, and simmer until vegetables are tender.
    3. In a blender or food processor, puree the soup mixture until smooth. Return to the pot, and stir in the cream. Heat through, but do not boil. Serve warm with a dash of nutmeg.

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    Reviews & ratings
    Average global rating:
    (827)

    Reviews in English (630)

    by
    1

    Straightforward and very nice - I added a little garlic to the onion and that seemed to work.  -  20 Feb 2014

    by
    598

    First: Definately roast squash first as others have recommended: slice in half, scoup out seeds, place in pan sliced side down in a little water at 375 for about 35 minutes or until done. (or just poke a few holes and bake whole!) Then you can just use a spoon to scoop out the soft cooked flesh. Second: Use the best vegetable broth you can buy. It makes the soup. Mine actually tasted better BEFORE I added the 1/2 cup of light cream. Next time I'd probably leave it out or add less and use half and half. Third: Go easy with the nutmeg. It is powerful stuff and not everyone likes it. Can easily be added a tiny sprinkle at a time at the very end to individual bowls.  -  02 Jan 2007  (Review from Allrecipes US | Canada)

    by
    343

    I loved this & it was such a beautiful soup! (I only gave 4 stars because I think the recipe would have been semi-bland as written) I did roast my squash & then scooped out the insides...much easier than trying to peel it. I could hardly get it cut in half (with a very sharp knife)...can't imagine trying to peel it. I added half a golden delicious apple (pelled, cored & sliced) when I added the carrots & wish I had added the other half. I didn't add the squash until the carrots were done since it was alreday cooked. I also added a huge clove of minced garlic (threw it in when the onion was almost done). I used one cup of chicken broth I had in teh fridge & two cups of vegetable broth & I added a bay leaf as well as some cayenne. It added great flavor but I went a little heavy on the cayenne...it was just a bit too spicy. Used an immersion blender to puree (love that thing!) & I did add the cream, pulling it off the heat as soon as it was added, to keep the cream from separating. I garnished w/ two long sprigs of chives crossed over each other w/ a small dollop of organic yogurt where they intersect. Grated fresh nutmeg over all...it was really, really beautiful. Debated as to whether I should top the dollop of yogurt w/ some of the squash seeds I roasted but decided against it because I didn't want to interfere w/ the smooth texture of the soup. Thansk for a wonderful, seasonal soup PHONELADY55...we enjoyed it!  -  17 Nov 2006  (Review from Allrecipes US | Canada)

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