How to Cook Appetizing Butternut Squash Cream-Soup

Butternut Squash Cream-Soup. Cream cheese is blended into this pureed soup of winter squash and onion which have been cooked in a seasoned chicken stock. I have to say that I tweeked this recipe big time. I used this recipe in addition to another butternut squash soup recipe.

I'd like to think this is the most elegant version of butternut squash soup out there. Butternut Squash & Walnut Cream Soup. Walnuts are a quick way to transform a basic recipe into something really special, and they work particularly well with this soup. You can have Butternut Squash Cream-Soup using 11 ingredients and 5 steps. Here is how you cook it.

Ingredients of Butternut Squash Cream-Soup

1. You need 1 of Butternut Squash (baked).
2. It's 50 g of butter.
3. It's 1 of onion (finely chopped).
4. You need 1 tsp of thyme.
5. Prepare 3-4 tbsp of honey.
6. Prepare 1 of potato (bigger, peeled, cubed).
7. Prepare 1 of Apple.
8. Prepare 1-1,5 litre of Meat stock.
9. It's 1 of orange.
10. Prepare of Salt, Pepper, Nutmeg.
11. Prepare 100 ml of double cream.

Long-simmered ingredients always benefit from a last-minute boost of fresh flavors. I first shared this butternut squash soup recipe back on the blog four years ago, but thought it was To make this easy butternut squash soup recipe, you will need: Butternut squash: You can either Use cream instead of coconut milk: If you are not a big fan of coconut milk, feel free to use heavy. This simple homemade butternut squash soup is the best I've ever tasted! It's super creamy (yet cream-less) and full of delicious roasted This traditional butternut squash soup will go great with grilled cheese sandwiches and salads through the end of winter.

Butternut Squash Cream-Soup step by step

1. Simply cube the butternut squash up, and bake till nice soft inside on 240 C°.
2. While the B.Squash being in the oven, braise the finely chopped onions on some butter with thyme. Add 3-4 spoon honey caramelising abut..
3. Add the diced potatoes & apples, then pour the meat stock and cook until the potato & apple are soft..
4. After they fully cooked, add the previously peeled baked butternut squash. With a stick blender, soft purée the soup, then season with freshly squeezed orange juice, salt, pepper and fresh grated nutmeg..
5. Serving: smoked cheese strips goes into the bowl. Scoop some soup into the bowl, decorating with seeds & olive oil.

Keep it in mind for the holidays, too. Drizzle sage cream over, sprinkle with cheese, garnish with sage leaves, and serve. I used koginut squash instead of butternut and just cut it in half and roasted it, scooped it out at the end to save time peeling and. Scoop the butternut squash flesh into the pot and stir. Top each with a dollop of chipotle cream and serve.