Butternut squash soup
Butternut squash soup, from above
VegUnited States

Butternut squash soup

Sweet, nutty and silky, with sage and nutmeg doing quiet background work. Autumn in a bowl, any month.

55 minTime
4 gProtein each
mildSpice
A squash for every season2 chapters · 1 min read

Make it your way

Grandma's wayRoasted squash, sage, nutmeg and a little cream.
The original
235kcalsame
4 gproteinsame
3 gfibresame
55minutessame

Butternut squash soup.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Pumpkin1 kg butternut squash (or red pumpkin), peeled and cubed
Olive oil1 tbsp
Butter2 tbsp
Onion1 large, chopped
Carrot1, chopped
Garlic3 cloves
Sage leaves6 sage leaves
Vegetable stock (vegetable broth)3¼ cups
Nutmega few gratings
Fresh cream (thickened cream, heavy cream)¼ cup
Salt1¼ tsp
Black pepper½ tsp

Method

4 steps
  1. 1Heat the oven to 200 C. Toss the squash with oil and a pinch of salt and roast 30 to 35 minutes.
  2. 2Meanwhile melt butter in a pot and gently cook onion, carrot, garlic and sage for 8 minutes.
  3. 3Add the roasted squash, stock and nutmeg. Simmer 10 minutes.
  4. 4Blend until very smooth, stir in the cream and season with salt and pepper.
Serve it like this

Serve in wide bowls with a drizzle of cream, a few crisp fried sage leaves and toasted pumpkin seeds. Hot, with crusty bread.

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Make it a meal

What goes with Butternut squash soup: a bread or rice, a side, something to drink and something sweet.

Bread or rice Burger buns150 min
Bread or rice Jeera rice30 min
With a main Pot roast240 min
With a main Chicken pot pie70 min
A little snack Grilled cheese sandwich15 min
A little snack Garlic bread20 min
To drink Peach iced tea25 min
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