Butternut squash cream soup – one of the most delicious soups I’ve ever made so far.
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!
1 butternut squash (or a pumpkin)
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
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.
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.
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.
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.
Serves the soup with pumpkin cinnamon seeds or homemade croutons .
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