Butternut Squash Cream Soup
Experience the comforting essence of autumn with our exquisite butternut squash cream soup recipe. This creamy blend harmonizes the sweetness of squash, aromatic spices, and decadent cream. Roasted, fresh butternut squash chunks, caramelized tender, are combined with the savory taste of sauteed carrots, onions, and potatoes. Earthy and bold oregano adds a touch of warmth with citrusy hints. Following a gentle simmer, transform the mixture into a silky consistency. The final flourish entails a drizzle of heavy cream, bestowing a sumptuously smooth texture to each spoonful. Elevate its presentation with toppings like croutons and pumpkin seeds, crafting a visually appealing and palate-enchanting masterpiece synonymous with the fall.
Ingredients
500g butternut squash
50g butter
1-2 small carrots
one large onion
1L chicken broth or water
2-3 potatoes
200mL whipped cream
¼ tsp. oregano
salt, pepper to taste
Instructions
Peel the butternut squash and cut it into cubes. Put it in a baking dish and cover it with foil. Bake in an oven preheated to 200 °C (400 °F) for 30-40 minutes, until the pumpkin is soft.
While the squash is baking, peel and cut the onion and carrots. Heat fifty grams of butter in the saucepan where the soup is prepared. Add the onion and carrots and saute for five to ten minutes until the onion and carrot are soft. Add spices.
Pour in the broth. Let it come to a boil. Cut the potatoes into cubes and add to the soup.
Remove the squash from the oven and transfer to a saucepan. If necessary, add broth so that the liquid barely covers the vegetables. Add salt and pepper to taste and leave to cook until the vegetables are ready.
Whip the soup with a blender, and add whipped cream. Set the soup on the stove, and bring the soup to a boil again.
Our delicious butternut squash cream soup is ready! Serve the soup hot, with bacon or croutons. Bon appetit. Cook with love, eat with pleasure!
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