Butternut Squash Soup with Nutmeg Cream

Name: Butternut Squash Soup with Nutmeg Cream
Ingredients: ¼ cup (50 mL) unsalted butter; 1 butternut squash (about 2 lbs/1 kg), peeled and cut into 1-inch (2/5 cm) cubes; 1 clove garlic , minced; 1 cup (250 mL) finely chopped onion; 1 tsp (5 mL) salt; ½ tsp (2 mL) ground coriander; ½ tsp (2 mL) dried thyme; Pinch freshly ground black pepper; 5 cups (1.25 L) chicken or vegetable stock; ½ cup (125 mL) orange juice; ½ cup (125 mL) whipping (35%) cream; Pinch freshly grated nutmeg; Pinch cayenne pepper; Soft baby sage leaves (optional); ½ cup (125 mL) cold whipping (35%) cream; ¼ tsp (1 mL) freshly grated nutmeg

Contributors

Cookbook

300 Sensational Soups

Published by Robert Rose

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This image courtesy of Mark T. Shapiro

The flavor of freshly grated nutmeg in an unsweetened whipped cream makes a lovely complement to the sweet butternut squash soup.

NotesFor best results when whipping, make sure the cream and your bowl and whip are cold.

Serves6

CostModerate

Total Timeunder 1 hour

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Formal Dinner Party

Recipe Courseappetizer, main course

Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, vegetarian

Equipmentblender, food processor

Mealdinner

Taste and Texturebuttery, creamy, herby, rich, savory, spiced, sweet

Type of Dishhot soup, soup

Ingredients

¼ cup (50 mL) unsalted butter
1 butternut squash (about 2 lbs/1 kg), peeled and cut into 1-inch (2/5 cm) cubes
1 clove garlic, minced
1 cup (250 mL) finely chopped onion
1 tsp (5 mL) salt
½ tsp (2 mL) ground coriander
½ tsp (2 mL) dried thyme
Pinch freshly ground black pepper
5 cups (1.25 L) chicken or vegetable stock
½ cup (125 mL) orange juice
½ cup (125 mL) whipping (35%) cream
Pinch freshly grated nutmeg
Pinch cayenne pepper
Soft baby sage leaves (optional)
½ cup (125 mL) cold whipping (35%) cream
¼ tsp (1 mL) freshly grated nutmeg

Instructions

In a large pot, melt butter over medium-high heat. Add squash, garlic and onion; sauté for 3 minutes. Reduce heat to medium and add salt, coriander, thyme and black pepper; sauté for 5 minutes. Add stock and orange juice; bring to a boil. Cover, reduce heat to low and simmer gently until squash is tender, about 30 minutes.
Using an immersion blender, or in a food processor or blender in batches, pureé soup until smooth. Return to the pot, if necessary. Stir in cream, nutmeg and cayenne to taste; reheat over medium heat, stirring often, until steaming. Do not let boil. Taste and adjust seasoning with salt and black pepper, if necessary.
Prepare the nutmeg cream: In a bowl, using an electric mixer, whip cream until soft peaks form. Add nutmeg and whip until well blended.
Ladle soup into heated bowls and top each with a dollop of nutmeg cream. Garnish with sage leaves, if desired.