creamy butternut squash soup

There’s something almost sexy about the smooth skin and hourglass shape of a butternut squash (or pumpkin as we Aussies call it). When cooked, butternut squash develops a delicate sweetness and a smooth, almost creamy mouth feel, adding to its appeal. All these things make it perfect for a blended soup.

creamy butternut squash soup

creamy butternut squash soup

This recipe will feed several people, making it lovely to serve as a starter for a fall or winter dinner soiree but I make it to freeze for lunch during the week (that sounds somewhat less glamorous I know but highly practical). Serve with some warm, rustic bread, a little extra sour cream or crème fraiche and you’ve got a delicious meal that appears more decadent and naughty than it really is.

creamy butternut squash soup

  • 1 tablespoon olive oil
  • 2 cups chopped onion
  • 6 garlic cloves, minced
  • 1 1/2 teaspoons ground cumin
  • 1 quart (1 litre) good homemade chicken stock, plus about 1 1/2 cups
  • 4 lbs (2kg) butternut squash, peeled, seeded and chopped
  • 2 rosemary sprigs
  • salt and freshly ground pepper
  • 1/2 cup sour cream
  • Crusty bread and extra soup cream to serve
  1.  Heat oil in a large pot or Dutch oven over medium-high heat. Add onion and cook, stirring occasionally, for about 5 minutes or until softened. Add garlic and cumin and cook for 1 minute or until fragrant.
  2.  Add stock, squash, rosemary and a generous pinch of salt and pepper. Bring to a boil. Reduce the heat to medium-low. Simmer, covered, for 25 minutes or until squash is very tender. Let cool for 10 minutes. Remove and discard rosemary stems. Stir in sour cream.
  3.  Using an immersion blender, blend soup until very smooth and creamy. Or, put soup in a blender; blend in batches until smooth. Return to the heat to warm if necessary. Serves 6 to 8.

 

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