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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Butternut Squash Soup with Nutmeg Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions