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My Homemade Food Recipes & Tips

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Butternut Squash Soup Puree

October 20th, 2018 in Hot Soups, Soups by
Total cooking time: 45min
Butternut Squash Soup Puree

With pumpkin and squash season comes time for vegetable soups using said vegetables.

Today’s recipe features butternut squash and some other fine veggies to accompany it.

It is full of veggie goodness, has hint of a spice (which you can tame a bit if you are looking for something less spicy by reducing amount of peppers) and totally great taste.

If you are a fan of the season, butternut squash soup is definitely a dish to try.

Ingredients:


How to prepare, step-by-step:

  1. Prepare ingredients:
    Butternut Squash Soup Puree: Step 1
    Butternut Squash Soup Puree: Step 1
  2. Clean, peel and dice butternut squash (see step-by-step instructions if you need some guidance):
    Butternut Squash Soup Puree: Step 2
    Butternut Squash Soup Puree: Step 2
  3. Peel and core apple, peel carrots, slice all of these into the same size slices as butternut squash, transfer all three into cooking pot:
    Butternut Squash Soup Puree: Step 3
    Butternut Squash Soup Puree: Step 3
  4. Add salt, all spices (cinnamon, nutmeg, ground black pepper and cayenne pepper) as well as sage sprig:
    Butternut Squash Soup Puree: Step 4
    Butternut Squash Soup Puree: Step 4
  5. Pour vegetable broth in, just enough to cover vegetables (or more to taste), cover with a lid, bring to slow simmer and cook:
    Butternut Squash Soup Puree: Step 5
    Butternut Squash Soup Puree: Step 5
  6. While vegetables are cooking, warm up a bit of olive oil in skillet, peel and chop onion and fry it over medium low heat until colored (stir from time to time):
    Butternut Squash Soup Puree: Step 6
    Butternut Squash Soup Puree: Step 6
  7. Peel and chop garlic cloves, add them in and fry until fragrant (continue stirring), then remove from the heat:
    Butternut Squash Soup Puree: Step 7
    Butternut Squash Soup Puree: Step 7
  8. Add fried garlic and onions to vegetables and continue cooking over slow simmer:
    Butternut Squash Soup Puree: Step 8
    Butternut Squash Soup Puree: Step 8
  9. While vegetables are cooking, if you plan to garnish soup with pepitas and only have raw ones, roast them on a skillet with no oil, until lightly colored, stir from time to time:
    Butternut Squash Soup Puree: Step 9
    Butternut Squash Soup Puree: Step 9
  10. When squash becomes soft enough to be mashed with a fork, remove pot from the burner, remove sage sprig:
    Butternut Squash Soup Puree: Step 10
    Butternut Squash Soup Puree: Step 10
  11. Puree soup using hand blender (using stand cup blender is an option to, however it is much less convenient one, I would recommend to go for the immersible handheld one if you have such):
    Butternut Squash Soup Puree: Step 11
    Butternut Squash Soup Puree: Step 11
  12. After you are done pureeing vegetables, start mixing heavy cream in, now the amount of cream you use may vary to taste, I recommend to start with one cup and go from there:
    Butternut Squash Soup Puree: Step 12
    Butternut Squash Soup Puree: Step 12
  13. Blend soup until smooth consistency, salt more if you feel like it is needed, add more spices if you feel like it as well, bring to slow simmer again and then soup is ready:
    Butternut Squash Soup Puree: Step 13
    Butternut Squash Soup Puree: Step 13
  14. Pour it to bowls:
    Butternut Squash Soup Puree: Step 14
    Butternut Squash Soup Puree: Step 14
  15. Garnish with roasted pepitas if you feel like it, and serve:
    Butternut Squash Soup Puree
    Butternut Squash Soup Puree
Enjoy!

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