Butternut Squash Soup
Cozy Up with Creamy Butternut Squash Soup: A Fall Favorite
As the leaves begin to turn and the air gets crisper, there’s nothing quite like a warm, comforting bowl of soup. And when it comes to fall flavors, Butternut Squash Soup reigns supreme! This isn’t just any butternut squash soup; it’s a velvety smooth, subtly spiced delight that’s surprisingly easy to make. We’ve perfected a recipe that balances sweetness with savory notes, creating a truly unforgettable experience.
Why You’ll Love This Recipe:
- Comfort in a Bowl: This soup is the epitome of cozy. It’s perfect for a chilly evening or a comforting lunch.
- Flavorful & Aromatic: The combination of butternut squash, ginger, and cumin creates a warm and inviting flavor profile.
- Silky Smooth Texture: We’ll show you how to achieve a perfectly smooth and creamy consistency without any lumps.
- Easy to Make: Despite its elegant taste, this soup comes together quickly and easily, making it perfect for weeknights or weekend gatherings.
What Makes Our Butternut Squash Soup Special?
We believe the key to a truly exceptional butternut squash soup lies in the details. Sautéing the vegetables before adding the stock helps to caramelize them, deepening their flavor and adding a subtle sweetness. The fresh ginger and cumin provide a warm, aromatic spice that complements the butternut squash beautifully. And the finishing touch of cream and a drizzle of good quality olive oil elevates the soup to a whole new level.
Serving Suggestions:
- Garnish with a sprinkle of freshly grated Parmigiano-Reggiano cheese for a salty, umami kick.
- A swirl of cream or a drizzle of olive oil adds a touch of richness and visual appeal.
- Serve with crusty bread for dipping.
- For a heartier meal, pair with a side salad or grilled cheese sandwich.
Frequently Asked Questions:
- Can I use a different squash? While butternut squash is our preferred choice, you can also use kabocha squash or acorn squash.
- Can I make this soup vegan? Absolutely! Simply substitute the cream with coconut cream or cashew cream.
- How long does this soup keep? Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Can I freeze this soup? Yes, you can freeze it. Allow it to cool completely before transferring it to a freezer-safe container. It will keep for up to 2-3 months.
- What if I don’t have fresh ginger? You can use ground ginger, but the flavor won’t be as vibrant. Use about 1/2 teaspoon of ground ginger for every tablespoon of fresh ginger.
Get ready to savor the warmth and flavor of this incredible Butternut Squash Soup! It’s a recipe you’ll turn to again and again throughout the fall and winter seasons.
Butternut Squash Soup
Ingredients
- 4 tbsp olive oil
- 1 tbsp freshly grated ginger
- 1 tsp cumin
- 1 potato cubed
- 1 1/4 lb butternut squash peeled, seeded and cubed
- QB Salt and pepper
- 3 cups vegetable stock
- 1/2 cup whipping cream 35%
- QB Parmigiano-Reggiano cheese freshly grated
- QB olive oil fantastic
Instructions
- Heat your extra virgin olive oil in a pot over medium-high and add the cumin and grated ginger and saute for a minute or so stirring every so often.
- Add the potatoes, butternut squash, and salt & pepper. The smaller the vegetable cubes, the faster they cook. At this point, you’re sautéing to caramelize them slightly and get the flavors going.
- When they’re slightly brown and soft, add in a couple of ladlefuls of vegetable stock or as much as needed to cover the vegetables. Turn down the heat to medium and cook until the vegetables are fork-tender, about 15 minutes.
- Now pour the mixture into a blender or use a hand mixer and puree until it reaches a silky, even consistency.
- Add the cream and cook on medium low for another 5 minutes.
- Remove from heat and serve or finish each serving with a sprinkle of parmigiano and drizzle of olive oil.
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