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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (235g)|
|Recipe Makes: 4|
|Calories from Fat: 91 (55%)|
|Amt Per Serving||% DV|
|Total Fat 10.1g||13 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 9.2mg||3 %|
|Sodium 230.6mg||8 %|
|Potassium 464.1mg||12 %|
|Total Carbohydrate 15.9g||5 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 13.7g|
|Protein 4.6g||7 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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Porpo83Served 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.2y ago
reem_faruqiHusband said was best soup he had and liked it better than our local restaurant soup:)! Thx!2y ago
hotstuffnthekitchenVery yummy recipe! I add the heavy cream at the table and it is is delicious. Family loved it. Healthy and easy.3y ago
kristintaylor1I 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.3y ago
TokiWartoothExcellent. I used a little more carrot and tossed in a bay leaf and it turned out very well.3y ago
Merman8Yum. 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.3y ago
Katina21Fantastic & easy. Squash cooks unremarkably quickly. Great winter/fall warmer. I've already made it 5+++ times. & added more chilli flakes for extra heat.3y ago
ChefskkyWell I'm a Chef and butternut squash is a favorite of mine I took out the carrots and my goodness it was fabulous4y ago
tmlagorioAbsolutely 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.4y ago
dbspencerVery nice. Added a little extra chipotle and it turned out great.4y ago