Creamy Butternut Squash Soup: A Hug in a Bowl
Creamy Butternut Squash Soup: A Hug in a Bowl
Unlock the Deep, Velvety Flavor of Butternut Squash in This Creamy Soup
This warm, comforting soup is a perfect accompaniment to any meal, especially with a side of crusty bread. We wholeheartedly recommend it! It truly captures the rich, inherent sweetness of butternut squash. On a crisp autumn day, why not brew up a batch for a delightful brunch?
Soup Ingredients- 1 medium butternut squash
- 3 Tbsp olive oil
- 1/3 onion, finely chopped
- 150ml milk
- 150ml heavy cream
- 100ml water
- A pinch of black pepper
- 1 tsp salt (or to taste)
- 1 knob of butter
- 2 Tbsp grated Grana Padano cheese
Flavorful Toppings- A pinch of dried parsley
- 1 tsp truffle oil
- 1 tsp grated Grana Padano cheese
- A pinch of dried parsley
- 1 tsp truffle oil
- 1 tsp grated Grana Padano cheese
Cooking Instructions
Step 1
Begin by preparing the butternut squash. Carefully peel the tough skin using a vegetable peeler. Once the seeds are removed, cut the squash into large, 2-3 cm chunks. If peeling is difficult, microwaving the squash for 1-2 minutes can soften the skin slightly, making it easier to remove.
Step 2
Peel and finely chop the onion. Ensuring the onion is minced very finely will help create a smoother soup texture once blended.
Step 3
Heat 3 tablespoons of olive oil in a deep pot or large skillet over medium-low heat. Add the chopped butternut squash and begin to sauté. Gently press down with a spatula as you cook, for about 5-7 minutes, until the squash softens and begins to break down. This step helps to concentrate the natural sweetness of the squash.
Step 4
Once the squash has softened slightly, add the chopped onion to the pot and continue to sauté until the onion becomes translucent and blends well with the squash. Season with 1 teaspoon of salt at this stage to enhance the flavors of the squash and onion.
Step 5
As the butternut squash and onion soften and cook down, add a knob of butter to the pot. The melting butter will infuse the soup with a rich, buttery aroma, adding another layer of flavor.
Step 6
After sautéing, pour in 100ml of water. Bring to a simmer, then cover the pot and cook over medium-low heat for 10-15 minutes, allowing the ingredients to become very tender. The squash should be easily mashable with a spoon.
Step 7
Now it’s time to blend the ingredients until smooth. You can either transfer the contents to a blender, use an immersion blender directly in the pot (if deep enough), or use a standing blender. Be cautious as the mixture is hot; blend carefully to avoid splattering. Continue blending until you achieve a very smooth and velvety purée.
Step 8
Return the smooth butternut squash purée to the pot over low heat. Stir in 150ml of milk and 150ml of heavy cream. Gently heat the soup, stirring constantly, until it reaches your desired consistency. If the soup is too thick, you can add a little more water or milk to thin it out.
Step 9
Once the soup is warmed through, taste and adjust the seasoning with salt and pepper. Add more salt if needed, and a touch of pepper for a subtle kick. Finally, stir in 2 tablespoons of grated Grana Padano cheese. The cheese will melt into the soup, adding a wonderful savory depth and creaminess.
Step 10
Ladle the finished butternut squash soup into serving bowls. Garnish with 1 teaspoon of grated Grana Padano cheese, a drizzle of aromatic truffle oil, and a sprinkle of dried parsley for a beautiful presentation. This soup is absolutely divine served with freshly baked bread or croutons for a hearty brunch.
