Butternut Squash Soup (Butternut squash soup)

Overview

Butternut squash soup is a smooth, bright orange autumn soup and one of the most searched seasonal recipes in the United States. The squash is roasted or simmered until soft, then blended with softened onion, sometimes an apple or carrot, and vegetable or chicken stock until velvety. Warm spices such as nutmeg, cinnamon or a little ginger bring out its natural sweetness, and a swirl of cream finishes each bowl. Toasted pumpkin seeds, fried sage leaves or a drizzle of maple syrup are popular toppings. It is easy to make vegan by using olive oil and coconut milk instead of butter and cream.

History

Squash has been grown in the Americas for thousands of years and was a key crop of many Native American peoples. The butternut variety itself was developed in Massachusetts in the 1940s. Creamy squash soup became a fixture of American autumn cooking, and it is now a common dish at Thanksgiving dinners and on café menus from October onwards.

Main ingredients

Butternut squash, onion, apple, nutmeg, cream, vegetable stock. The soup is built on vegetable stock and is usually served hot. Diet: vegetarian; usually gluten-free.

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Recipe

4Serves

55 min15 prep · 40 cook

~240kcal / serving

EasyDifficulty

Method

1. 1
   5 min

   Soften the onion and apple in the butter for 5 minutes.

2. 2
   25 min

   Add the squash and stock, bring to the boil and simmer for 25 minutes until soft.

3. 3

   Blend until very smooth and stir in the nutmeg and most of the cream.

4. 4

   Season and serve with a swirl of cream, pumpkin seeds and sage.

5. ✓

   Serve. About 55 min from start to bowl.

Sources

• Butternut squash (Wikipedia)

Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.