Butternut Squash cream soup

Butternut squash cream soup – one of the most delicious soups I’ve ever made so far.

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I think in autumn we all should take advantage of the seasonal fruits and vegetables. Butternut squash is one of my favorite vegetable from this season and because I like it so much, I want to show you a delicious and simple butternut squash cream soup recipe. This butternut squash cream soup is:

  • very delicious and aromatic
  • easy to prepare
  • ready in a few minutes (especially if the butternut squash is already baked)
  • perfect for cold autumn days

There are a lot of interpretations of a pumpkin/butternut squash cream soup recipe, but I like to make it as simple as possible and to emphasize the specific seasonal taste with certain ingredients (cinnamon, ginger).

Let’s see the recipe!
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INGREDIENTS
1 butternut squash (or a pumpkin)
2 carrots
2 onions
½ celery root
2 cloves of garlic
Ginger to taste (you can choose not to use it, but I advise you to use it, because it gives a special taste to the soup)
2 tablespoons of olive oil / sunflower oil
Spices: salt & black pepper (to taste), half of teaspoon of cinnamon

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PREPARATION
Cut the squash in half, remove seeds with a spoon, then cut each half into several pieces, season them with salt, black pepper, drizzle some olive oil and put the butternut squash pieces in the preheated oven at 180°C, for 50-55 minutes.

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Meanwhile, peel and cut the other vegetables. Put water in a pot and prepare the vegetable broth with 2 carrots, half of celery root, one onion and salt to taste. Leave to boil for 15-20 minutes on low heat.

There’s another version: you can boil the butternut squash together with the rest of the vegetables. My advice is to roast it in the oven because at the end it gives a better taste to the soup.

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While the soup is boiling and the butternut squash is baking in the oven, you can prepare the seeds that came out of the butternut. I didn’t throw them because I really wanted to use them in this recipe, but if you do not want to, just skip this step.

I cleaned the seeds from excess pulp, then I put them in a bowl, seasoned with a little bit of cinnamon, salt, olive oil and mixed them well. I put the pumpkin seeds on a tray lined with baking paper, then I put it in the oven for 5-10 minutes until they become slightly crisp.

Put 2 tablespoons of olive oil in a pan and saute the other onion for 3-4 minutes, until it becomes soft (you do remember that I told you that you need 2 onions for this recipe, right?). Add two minced cloves of garlic and saute them for 1 minute.

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Take out the butternut from the oven and let it cool a bit, then remove the peel. The vegetables should be boiled by now, strain the broth and keep it, do not throw it away!

In a pot put the boiled vegetables, the pumpkin pulp, the sauteed onion and garlic and a bit of grated ginger root. Blend all the vegetables, adding vegetable broth step by step, depending on how liquid or creamy you want the soup to be.

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Serves the soup with pumpkin cinnamon seeds or homemade croutons .

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Enjoy!

Nicoleta 🙂

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