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–+ servings
butternut squash soup with pumpkin seeds

BUTTERNUT SQUASH SOUP

Michelle Sam
This butternut squash soup has no added sugar or cream. The sweetness and smooth texture comes from the technique rather than additives.
5 from 1 vote
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Prep Time 1 hour 15 minutes
Total Time 1 hour 15 minutes
Course Soup
Cuisine American
Servings 6 people
Calories 173 kcal

Equipment

Ingredients
 
 

  • 850 grams peeled and cubed butternut squash 900 gram butternut squash (~2 lbs)
  • 180 grams peeled and chopped carrots 2 carrots
  • 120 grams diced onion 1 medium onion
  • 1 Tbsp unsalted butter
  • 1 Tbsp olive oil
  • 475 grams chicken stock 2 cups
  • ½ tsp ground mace
  • ¼ tsp ground ginger
  • ½ tsp sea salt
  • ¼ tsp fresh ground pepper
  • truffle oil for garnish
  • roasted pumpkin seeds optional

Caramelized Sage Garnish.

  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • Fresh sage leaves

Instructions
 

  • Preheat cast iron dutch oven over medium heat. Add oil and then butter.
  • Saute onion until translucent and browning.
  • Add carrots. Saute for 5 minutes
  • Add butternut squash. Saute for 5 minutes
  • Add salt.
  • Place lid on dutch oven, cook over medium-low heat for 25 minutes.
  • Switch off stove after 25 minutes. Do not open the lid and allow to continue to cook for additional 20 minutes
  • Place roasted vegetables with juices into blender and blend until smooth.
  • Place pureed vegetables back into cast iron dutch oven. Do not wash blender. Add chicken stock to blender and blend to "clean" the blender.
  • Pour chicken stock into butternut squash vegetable puree and heat.
  • Add mace, ginger. Season with pepper and salt to taste.

Make Sage Garnish

  • Separate sage into leaves, wash and dry with paper towel.
  • Heat olive oil and butter in a small saucepan. Saute leaves. Flip over and saute the other side.
  • Place on a plate, sprinkle with salt and cool.

Plating your soup

  • Place soup into your soup bowls.
  • Place sage leaves on top of soup.
  • Top with pumpkin seeds.
  • Drizzle with truffle oil or sage oil sparingly, depending on your taste.

Nutrition

Serving: 6personCalories: 173kcalCarbohydrates: 24gProtein: 4gFat: 8gSaturated Fat: 2gCholesterol: 8mgSodium: 337mgPotassium: 707mgFiber: 4gSugar: 7gVitamin A: 20129IUVitamin C: 33mgCalcium: 88mgIron: 1mg
Keyword butternut squash, butternut squash soup, soup
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