Cream of Butternut Squash Soup

Throughout this time of 12 months — when the climate is chilly and the solar nonetheless units early — there’s nothing like consolation meal to heat you up and enhance your spirits. This soup recipe is bound to maintain you feeling cozy all season lengthy!

The next excerpt is from Full Moon Feast by Jessica Prentice. It has been tailored for the online.

Cream of Butternut Squash Soup

Serves 3–4

That is one in all my favourite cold-weather requirements.

The first recipe is for an herby, European-style squash soup. Then I supply an Asian-style variation.


  • 2 tablespoons butter or olive oil soup
  • 2–3 leeks, sliced into rounds
  • 1 contemporary seasonal butternut squash, peeled, seeded, and minimize into chunks
  • Rooster inventory or filtered water to cowl
  • 1 bouquet garni (web page 309)
  • ½ cup cream, crème fraîche, or yogurt; or 1 cup buttermilk or half-and-half
  • Salt and pepper to style
  • Crème fraîche or yogurt, for garnish
  • Finely minced rosemary, thyme, sage, or parsley leaves (or a mixture of
  • these herbs); or a grating of nutmeg; or a grind of black pepper, for garnish


  1. Warmth the butter or oil in a medium-sized soup pot. Add the leeks and sauté till mushy.
  2. Add the butternut squash, then add inventory or filtered water to cowl the greens by about ½ inch. Add the bouquet garni and produce the pot to a boil.
  3. Scale back the warmth and simmer till the squash is mushy.
  4. Flip off the warmth and take away the bouquet garni.
  5. Puree the soup with an immersion blender (or in a regular blender), including the yogurt or different dairy, and loads of salt and pepper as you mix. Style the soup and regulate the seasonings—including extra salt and pepper if it’s too bland.
  6. Serve in a shallow bowl with a dollop of crème fraîche (or yogurt) and a sprinkling of herbs, nutmeg, or pepper.

Observe: This easy recipe exhibits off the flavour of in-season squash, however is likely to be unimpressive if made with an older, less-flavorful squash—wherein case you may need to roast the squash first to carry out the sweetness.

Variation: Butternut Soup with Coconut Milk and Ginger

  1. Exchange the butter or olive oil with ghee, in case you have it.
  2. Exchange the bouquet garni with 3 to 4 slices contemporary gingerroot.
  3. Add a tablespoon or so of fish sauce to the soup whereas it’s cooking (cut back the salt).
  4. Exchange the yogurt (or different dairy) within the puree with coconut milk (you should utilize a complete 13.5-oz can).
  5. Garnish with a dollop of yogurt and a sprinkling of minced scallions.

Beneficial Reads

Methods to Make Groundnut Candy Potato Stew

Methods to Harvest, Retailer, and Treatment Squash


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