Ready in 45 minutes
This soup comes together so quick, that it is amazing! The color is really bright and so beautiful...perfect for the fall. Last, but not least, the soup is quite economical and quite healthy for you....if you don't overdo the cream:). This soup would be perfect as an amuse bousche...a fine tasting of what is yet to come on your dinner table. If you are expecting a rather large group you can easily double or triple the soup. The soup is also easy to tweak to your liking. Try changing the herbs and spices ..add some curry, ginger, or even some garam masala.
Peel and dice butternut squash.Peel and dice carrot and onion. Mince garlic.To a soup pot, add 2 TBS olive oil. Heat oil and add chopped onion and garlic. Season with a bit of salt. Saute on med/low heat till onion is soft...about 5-7 minutes. Add diced carrot and squash.Saute for a minute or so. Add 1 cup chicken stock, making sure the vegetables are pretty much covered in liquid. Add chipotle pepper or chile flakes, thyme and nutmeg. Season with a bit more salt, if needed.Bring to a boil and reduce heat to low. Cover and simmer until squash is tender. This can be anywhere from 15 to 30 minutes. Since I live at a higher altitude, mine cooks faster. Place cooked squash and liquid in a blender(I used my VitaMix).Blend till smooth.Place the pureed mixture back into the pot. It is at this point that you can leave it the way it is...it is a bit thicker... or you can thin it out with some sort of liquid. You can definitely use heavy cream...it will be luxuriuous! Or you can opt to use a lower fat...like I did, by using half and half. There are other lower fat options: you could use milk or even add more chicken stock. You might need to adjust the amount of half and half by adding more or less ...depending on how thin or thick you want your soup to be.Pour the soup in espresso cups and garnish with thyme leaves,croutons, Parmesan cheese or just leave it plain.
Porpo83 2y agoServed to guests that raved. Next time I shall bake squash to soften before chopping. My seasonings were thyme, a light dusting of cumin and cayenne due to region I live and their taste buds. Thanks for the recipe.
reem_faruqi 2y agoHusband said was best soup he had and liked it better than our local restaurant soup:)! Thx!
hotstuffnthekitchen 2y agoVery yummy recipe! I add the heavy cream at the table and it is is delicious. Family loved it. Healthy and easy.
kristintaylor1 3y agoI omitted the thyme and nutmeg, instead I chopped about a tablespoon and a half of sweet pickled ginger and added it during the spice phase. My soup turned out very tasty, but next time I will strictly measure 1/4 tsp of the chili flakes, as mine turned out rather spicy.
TokiWartooth 3y agoExcellent. I used a little more carrot and tossed in a bay leaf and it turned out very well.
Merman8 3y agoYum. I used acorn squash because it was what was in the kitchen at the time. Stick with butternut. Easier to cook and peel. Some family thought it was too spicy, but I thought it was great, and I'm usually the spice sensitive one. More leftovers for me.
Katina21 3y agoFantastic & easy. Squash cooks unremarkably quickly. Great winter/fall warmer. I've already made it 5+++ times. & added more chilli flakes for extra heat.
Chefskky 4y agoWell I'm a Chef and butternut squash is a favorite of mine I took out the carrots and my goodness it was fabulous
tmlagorio 4y agoAbsolutely love this! I used skim milk to make it very low fat, and even my husband (who is not a big vegetable person) absolutely loved it. In fact, he said it was his favorite soup I've ever made. I did add extra pepper flakes to make it spicier. A little parmesan cheese on top makes it even better.
dbspencer 4y agoVery nice. Added a little extra chipotle and it turned out great.