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
0.25 cup
onion
1 large
leeks
2
potato
1 large
butternut squash
1 medium
chicken stock
3 cups
whipping cream
6 servings
nutmeg
1 pinch
cayenne pepper
1 pinch
salt and pepper
6 servings
pumpkin seeds
6 servings
Cooking in Steps
-
1Melt your butter in a large saucepan and add your onion and leeks and cook until softened.
butter
leek
onion
sauce pan -
2Add potato and squash and stir in chicken stock, nutmeg, cayenne, season with salt and pepper.
salt and pepper
chicken stock
ground cayenne pepper
nutmeg
potato
squash
-
3Bring mixture to a boil and then reduce heat and simmer covered until everything is softened (about 20-30 minutes).
-
4Use 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
food processor
immersion blender -
5Add 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
basil
-
6Serve with pine nuts/squash seeds as a garnish.
pine nuts
squash
seeds
