Butternut Squash Soup with Nutmeg Cream Recipe

Name: Butternut Squash Soup with Nutmeg Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup (50 mL) unsalted butter; 1 butternut squash (about 2 lbs/1 kg), peeled and cut into 1-inch (2/5 cm) cubes; 1 clove garlic, minced; 1 cup (250 mL) finely chopped onion; 1 tsp (5 mL) salt; 1/2 tsp (2 mL) ground coriander; 1/2 tsp (2 mL) dried thyme; Pinch freshly ground black pepper; 5 cups (1.25 L) chicken or vegetable stock; 1/2 cup (125 mL) orange juice; 1/2 cup (125 mL) whipping (35%) cream; Pinch freshly grated nutmeg; Pinch cayenne pepper; Soft baby sage leaves (optional); 1/2 cup (125 mL) cold whipping (35%) cream; 1/4 tsp (1 mL) freshly grated nutmeg

Servings: persons

1/4 cup (50 mL) unsalted butter
1 butternut squash (about 2 lbs/1 kg), peeled and cut into 1-inch (2/5 cm) cubes
1 clove garlic, minced
1 cup (250 mL) finely chopped onion
1 tsp (5 mL) salt
1/2 tsp (2 mL) ground coriander
1/2 tsp (2 mL) dried thyme
Pinch freshly ground black pepper
5 cups (1.25 L) chicken or vegetable stock
1/2 cup (125 mL) orange juice
1/2 cup (125 mL) whipping (35%) cream
Pinch freshly grated nutmeg
Pinch cayenne pepper
Soft baby sage leaves (optional)
1/2 cup (125 mL) cold whipping (35%) cream
1/4 tsp (1 mL) freshly grated nutmeg

1
In a large pot, melt butter over medium-high heat.
2
Add squash, garlic and onion; saute for 3 minutes.
3
Reduce heat to medium and add salt, coriander, thyme and black pepper; saute for 5 minutes.
4
Add stock and orange juice; bring to a boil.
5
Cover, reduce heat to low and simmer gently until squash is tender, about 30 minutes.
6
Using an immersion blender, or in a food processor or blender in batches, puree soup until smooth.
7
Return to the pot, if necessary.
8
Stir in cream, nutmeg and cayenne to taste; reheat over medium heat, stirring often, until steaming.
9
Do not let boil.
10
Taste and adjust seasoning with salt and black pepper, if necessary.
11
Prepare the nutmeg cream: In a bowl, using an electric mixer, whip cream until soft peaks form.
12
Add nutmeg and whip until well blended.
13
Ladle soup into heated bowls and top each with a dollop of nutmeg cream.
14
Garnish with sage leaves, if desired.

1021

kcal

Calories

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 16 ingredients. The key ingredients include: 1/4 cup (50 mL) unsalted butter, 1 butternut squash (about 2 lbs/1 kg), peeled and cut into 1-inch (2/5 cm) cubes, 1 clove garlic, minced, 1 cup (250 mL) finely chopped onion, and more.

Yes, Butternut Squash Soup with Nutmeg Cream 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 with Nutmeg Cream

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