Savor the rich flavors of autumn with our Butternut Soup with Cream recipe. This velvety, seasonal delight offers a warm and comforting embrace in every spoonful, blending the earthy sweetness of roasted butternut squash with the luxurious touch of cream. Perfectly spiced and exquisitely smooth, this soup is a cozy invitation to the flavors of fall, making it an ideal addition to your culinary repertoire as the temperatures start to drop.
Butternut soup with cream recipe
Butternut soup with cream is a creamy and velvety soup made primarily from butternut squash, a type of winter squash known for its sweet and nutty flavor. The soup is typically prepared by roasting or simmering butternut squash until it's tender, then blending it into a smooth puree. Cream, often heavy cream or a dairy-free alternative like coconut cream, is added to create a rich and luscious texture. Seasonings like nutmeg, cinnamon, and sometimes savory herbs may be included to enhance the flavor profile. Butternut soup with cream is a popular autumn and winter dish, loved for its comforting taste and warm, soothing qualities. It can be garnished with a variety of toppings, such as croutons, toasted nuts, or fresh herbs, to add texture and visual appeal.
Ingredients
- 1 medium-sized butternut squash (about 2 pounds)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 4 cups vegetable or chicken broth
- 1 cup heavy cream (or a dairy-free alternative)
- ½ teaspoon ground nutmeg
- Salt and pepper to taste
- Optional garnishes: croutons, chopped fresh herbs, or a drizzle of cream
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the butternut squash in half lengthwise and scoop out the seeds. Place the squash halves, cut side up, on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Roast in the preheated oven for about 45-50 minutes or until the squash is tender and can be easily pierced with a fork.
- While the squash is roasting, heat a large soup pot over medium heat. Add a bit of olive oil and sauté the chopped onion and minced garlic until they become translucent, about 5 minutes.
- Once the roasted butternut squash is done, remove it from the oven and let it cool slightly. Scoop out the flesh from the skin and add it to the pot with the sautéed onions and garlic.
- Pour in the vegetable or chicken broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 15-20 minutes, allowing the flavors to meld.
- Use an immersion blender or a regular blender (in batches) to puree the soup until it's smooth and creamy.
- Return the soup to the pot if you used a regular blender. Stir in the heavy cream and ground nutmeg. Simmer for an additional 5-10 minutes, stirring occasionally, until the soup is heated through.
- Season with additional salt and pepper to taste.
- Serve hot, garnished with croutons, chopped fresh herbs, or a drizzle of cream if desired.Enjoy your homemade Butternut Soup with Cream! It's perfect for warming up on chilly days.
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Notes
One important thing to note when making Butternut Soup with Cream is to be cautious when blending hot soup. If you're using a regular blender to puree the soup, allow it to cool slightly before blending, and blend in batches if needed. Hot liquids can create steam pressure inside the blender, which can cause the lid to pop off and potentially lead to burns or a messy kitchen. To avoid this, you can leave the blender lid slightly ajar and cover it with a kitchen towel while blending, or use an immersion blender directly in the pot to puree the soup safely. Always exercise caution when working with hot liquids in the kitchen.
Nutrition
Serving: 75g
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