Butternut squash soup
A smooth, golden soup of butternut squash simmered with onion, garlic and a little nutmeg, then blended and finished with a swirl of cream.
Method
- 1
Peel the squash, cut it in half lengthways and scoop out the seeds with a spoon.
- 2
Cut the flesh into chunks about 3 cm across so they cook at the same rate.
- 3
Warm the olive oil and butter in a large saucepan over medium heat until the butter foams.
- 4
Add the onion with a pinch of salt and cook, stirring now and then, until soft and translucent but not browned.
- 5
Stir in the garlic and cook until fragrant.
- 6
Add the squash and nutmeg and stir to coat everything in the butter.
- 7
Pour in the hot stock and bring it up to the boil.
- 8
Cover, lower the heat and simmer until the squash is soft enough to crush against the side of the pan with a spoon.
- 9
Take the pan off the heat and blend until completely smooth and velvety.
- 10
Stir in the cream and warm through gently without letting it boil.
- 11
Taste and season with salt and pepper, adding a splash of hot water if the soup is thicker than you like.
- 12
Ladle into warm bowls and finish each with a thin swirl of cream.
Notes
- For a deeper, sweeter flavour, roast the squash chunks in a little oil at 200°C for 30 minutes before adding them to the pan.
- Leave out the cream and use all olive oil for a dairy-free version. The soup is still silky once blended.
- It keeps for 3 days in the fridge and freezes well for up to 3 months. Freeze it before adding the cream.
Equipment
Large saucepan with a lid, Vegetable peeler, Stick blender or jug blender, Ladle