Creamy, rich and heartwarming dish, this Butternut Cream Soup recipe is so easy to prepare and it is truly autumn food at its best.
Autumn has officially arrived and what is better in cold weather than a hearty bowl of soup to warm you up!
I like making Butternut Cream Soup because it is simple to make, healthy and has a unique and sweet flavor. As I cook, the house fills with warm and cozy scent of ginger, nutmeg and butternut squash.
Butternut is a nutritious winter squash that is similar to pumpkin in color and taste. It has yellow skin and a rich, sweet orange flesh when fully ripe.
For this recipe I used pre-cut butternut squash bought from my local grocery store. You can use fresh butternut too, but you have to factor more prep time for making this soup. Make sure to wash, peel, and de-seed your butternut before dicing it into cubes.
To make this easy Butternut Cream Soup you will need butternut squash, onion, garlic, olive oil, vegetable stock, cayenne pepper, ginger powder, ground pepper, salt, bay leaves, nutmeg and double cream.
How to Cook Butternut Cream Soup
In a large cooking pot heat 2 tablespoons of extra virgin olive oil; add the butternut, onions, and garlic. Cook for 3–4 minutes and then add vegetable stock, cayenne pepper, ginger, pepper, and bay leaves.
Bring to a boil, then lower the heat, cover the pot and let cook for 10–15 minutes until the butternut is tender. Turn off the heat, uncover and remove the bay leaves.
Blend the soup with a hand–held mixer or in the blender, season with salt, nutmeg, add the cream and mix well.
Garnish the soup with your choice of chopped parsley, roasted pumpkin seeds, or Parmesan cheese and some cream.
Serve warm and enjoy it.
What to Have with Butternut Cream Soup
This Butternut Cream Soup goes really well with a warm piece of bread or a side of protein (grilled chicken). Soups and salads are a great duo too. Enjoy this warm soup with any salad of your choice. Here are some options;
Beet Arugula Salad, Couscous Salad or even Avocado Chicken Salad.
- 1 tablespoon olive oil
- 2lb butternut squash, peeled, de-seeded, cut into 1/2" cubes (1Kg)
- 1 medium onion, finely chopped
- 1 garlic clove, minced
- 3 1/2 cups vegetable stock (875 ml)
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon ginger powder
- 1/2 teaspoon ground pepper
- 2 bay leaves
- 2 teaspoons salt
- 1/2 teaspoon nutmeg
- 4 tablespoons double cream
- a handful of chopped parsley, for garnishing, optional
- In a large cooking pot heat 2 tablespoons of olive oil; add the butternut, onions, and garlic. Cook for 3–4 minutes and then add vegetable stock, cayenne pepper, ginger, pepper, and bay leaves.
- Bring to a boil, lower the heat, cover the pot and let cook for 10–15 minutes until the butternut is tender. Turn off the heat, uncover and remove the bay leaves.
- Blend the soup with a hand–held mixer or in blender; season with salt, nutmeg, add the cream and mix well.
- Serve warm in soup bowl garnished with chopped parsley.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 134Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 11mgSodium: 1109mgCarbohydrates: 20gFiber: 5gSugar: 5gProtein: 3g