| Prep: 20 mins | Cook: 1 hour | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 200 | 12g | 5g | 20g |
| sugars | fibre | protein | salt |
| 5g | 7g | 6g | 0.2g |
Why I Love French Butternut Squash Soup
I’ve always been a fan of comfort food, stemming from my deep roots in the heartland of Nebraska. To me, there’s nothing that exemplifies hearty, wholesome meals like a good soup. One of my absolute favorites? A robust French recipe known as Butternut Squash Soup.
A Testament to Farm-Fresh Goodness
This Butternut Squash Soup is an incredible showcase of fresh, farm-to-table goodness. The star, of course, is the medium-sized butternut squash that lends its sweet, nutty flavor to the soup. I’m also quite fond of the lively mix of onion and garlic, which adds a depth of savory taste to balance out the sweetness of the squash. There’s also a pleasant backbone of heat from the black pepper, a warm hint of spices like cinnamon and nutmeg, and the freshness of thyme and parsley. Oh, and let’s not forget the satisfying creaminess brought by the olive oil and heavy cream.
Influences and Personal Touch
Remember Julia Child, the renowned chef who brought French cuisine to the American public? She believed in the concept of using simple and fresh ingredients to create something extraordinary. Her culinary philosophy played a role while coming up with this recipe. Her way of enhancing flavors using a medley of aromatic herbs and spices inspired me to incorporate ingredients like thyme, bay leaf, and those warm spices into this Butternut Squash Soup recipe.
It isn’t strictly traditional, but then again, for me, food is all about taking influences and making them your own. So, here’s a soup recipe that embodies farm-fresh goodness, the comfort of home, and a dash of French finesse. It’s a meal that’s perfect for those cozy family dinners or even quiet nights spent in solitude, contemplating life, and counting blessings. So go ahead and indulge in this flavorful, heart-warming Butternut Squash Soup.
What You’ll Need
- 2 tablespoons of olive oil
- 1 medium-sized butternut squash (about 2 pounds)
- 1 large onion, chopped
- 3 cloves of garlic, minced
- 6 cups of vegetable broth
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of nutmeg
- 1/4 teaspoon of cinnamon
- 2 sprigs of fresh thyme
- 1 bay leaf
- 1/2 cup of heavy cream
- Toasted pumpkin seeds for garnish (optional)
- Chopped fresh parsley for garnish (optional)
Method
Step One
Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic. Cook until the onion becomes translucent, usually about 5 minutes.
Step Two
While the onion and garlic are cooking, prepare the butternut squash. Peel it, remove the seeds, and chop into 1-inch cubes.
Step Three
Add the butternut squash cubes into the pot with the onion and garlic. Cook for another couple of minutes, stirring occasionally.
Step Four
Add the vegetable broth, salt, black pepper, nutmeg, cinnamon, thyme sprigs, and bay leaf to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer. Cook until the butternut squash is soft, around 20-30 minutes.
Step Five
Remove the pot from heat. Remove the thyme sprigs and bay leaf and discard. Use a blender or immersion blender to puree the soup until smooth.
Step Six
Return the pureed soup back to the pot. Stir in the heavy cream and heat the soup over low heat until it’s hot enough for your liking.
Step Seven
Now, it’s ready to be served! Pour the soup into bowls, garnish with toasted pumpkin seeds and fresh parsley if desired, and enjoy your homemade Butternut Squash Soup.
