Butternut Squash Soup

Butternut Squash Soup

  Ready in : 45 mins

Butternut Squash Soup is a gluten free and lacto ovo vegetarian hor d'oeuvre. This recipe makes 6 servings with 300 calories, 7g of protein, and 15g of fat each. For $1.1 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. It is perfect for Autumn. 1 person were impressed by this recipe. A mixture of butternut squash, cayenne pepper, whipping cream, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Foodista. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a pretty good spoonacular score of 56%.

Ingredients

butter

butter

0.25 cup

onion

onion

1 large

leeks

leeks

2

potato

potato

1 large

butternut squash

butternut squash

1 medium

chicken stock

chicken stock

3 cups

whipping cream

whipping cream

6 servings

nutmeg

nutmeg

1 pinch

cayenne pepper

cayenne pepper

1 pinch

salt and pepper

salt and pepper

6 servings

pumpkin seeds

pumpkin seeds

6 servings

Cooking in Steps

  1. 1
    Melt your butter in a large saucepan and add your onion and leeks and cook until softened.

    butter

    butter

    leek

    leek

    onion

    onion

    sauce pan
    sauce pan
  2. 2
    Add potato and squash and stir in chicken stock, nutmeg, cayenne, season with salt and pepper.

    salt and pepper

    salt and pepper

    chicken stock

    chicken stock

    ground cayenne pepper

    ground cayenne pepper

    nutmeg

    nutmeg

    potato

    potato

    squash

    squash

  3. 3
    Bring mixture to a boil and then reduce heat and simmer covered until everything is softened (about 20-30 minutes).

  4. 4
    Use a hand blender/food processor to smooth out the soup. Stir in enough whipping cream til it reaches your preferred consistency. Re-season if necessary.

    whipping cream

    whipping cream

    food processor
    food processor
    immersion blender
    immersion blender
  5. 5
    Add in a few basil leaves. (The basil really lifts the flavor of the soup and gives it a hint of real garden freshness.)

    fresh basil

    fresh basil

    basil

    basil

  6. 6
    Serve with pine nuts/squash seeds as a garnish.

    pine nuts

    pine nuts

    squash

    squash

    seeds

    seeds