Butternut Squash Soup. Recipe

Name: Butternut Squash Soup.
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 onion; 2 7/16 cups pumpkin or butternut squash; 1 tablespoon olive oil; 1/2 teaspoon cumin seeds; 1/2 teaspoon coriander; 1/2 teaspoon ground ginger; 1 pinch ground cinnamon; chicken stock 1 lt.; 1 apple not too sweet, plus 1/2 apple for decoration; 2 tablespoons heavy whipping cream

Servings: persons

1 onion
2 7/16 cups pumpkin or butternut squash
1 tablespoon olive oil
1/2 teaspoon cumin seeds
1/2 teaspoon coriander
1/2 teaspoon ground ginger
1 pinch ground cinnamon
chicken stock 1 lt.
1 apple not too sweet, plus 1/2 apple for decoration
2 tablespoons heavy whipping cream

1
Peel the onion, cut it into small pieces.
2
Peel the squash and cut it into cubes.
3
In a small saucepan, heat the olive oil.
4
Add onion and squash, saute over high heat for about 5 minutes.
5
Add cumin, coriander, ginger, and cinnamon, stir and cook for another 4 minutes.
6
Add the chicken stock to cover the vegetables.
7
Peel the apple and cut it into quarters, add to the soup.
8
Cover and cook for 25-20 minutes over medium heat, until squash is tender.
9
Transfer to a blender, and blend until smooth, adding a little more broth if necessary.
10
Add cream and mix for 3-4 minutes.
11
Divide the soup into soup bowls, garnish with remaining apple cut into sticks.

1138

kcal

Calories

119

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 onion, 2 7/16 cups pumpkin or butternut squash, 1 tablespoon olive oil, 1/2 teaspoon cumin seeds, and more.

Yes, Butternut Squash Soup. falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash Soup.

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