I’m kind of on a pumpkin/squash kick right now. Aside from all of the pumpkin goodies I’ve made, last week I made pumpkin risotto and yesterday I made this butternut squash soup. I started off by taking my halved (and cleaned) butternut squash and placing it onto a foil-line baking sheet. I brushed the halves with some olive oil and sprinkled them with sugar. I roasted them in the oven for 45 minutes at 400 degrees (time and temp will vary based on the size of your squash). I knew they were done after I had poked them at their thickest part with a knife, it should feel like your cutting into soft butter. I diced them up, set them aside and prepped the rest of my ingredients. Then it was just a matter of letting everything simmer for 20 minutes and immersion blending it all. Easy, right?! I wanted to add a little extra something to it, so I broke out my KitchenAid and made some spiced whipped cream. This is optional, but I think you’ll find that it really helps to balance out the sweetness of the soup. Enjoy!
Butternut Squash Soup with Heavy Cream Recipe
A swirl of whipped topping gives this Butternut Squash Soup with Heavy Cream a rich finish that melts perfectly into the velvety base for a warming bowl worth making again.
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Servings: 6
Calories: 204kcal
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Ingredients
- 1 butternut squash - halved, roasted and diced into 1" chunks
- 1/2 medium yellow onion - diced
- 3 1/2 cups chicken broth
- 1/4 cup heavy cream
- 2 Tbsp butter
- 1/2 tsp ground ginger
- 1/4 tsp thyme
- 1/8 tsp cayenne pepper
- 1/4 tsp ground black (or white) pepper
- 1/4 tsp sea salt
- juice of ½ lemon
Spiced Whipped Cream
- 1/2 cup heavy cream
- 1/8 tsp cayenne pepper
- pinch of salt
Instructions
- In a large Dutch oven or stock pot over medium heat, melt the butter. When the butter is hot, add the onion and cook until it becomes translucent. Add the cooked squash and allow to cook for 3–4 minutes.
- Pour in the chicken stock and bring to a low boil. Season with the ginger, thyme, cayenne pepper, black pepper, and salt. Allow the mixture to cook for 20 minutes before removing from heat and blending with an immersion blender (or you can use a blender and purée it in batches). The soup should be smooth. Add in the heavy cream and set over low heat while preparing the spiced whipped cream.
- To make the spiced whipped cream, in the bowl of a stand mixer fitted with the whisk attachment, add the cream, salt, and cayenne pepper. Beat on high for 2–3 minutes or until stiff peaks form. Place a dollop in each bowl of soup. Serve immediately.
NOTES
To STORE leftover Butternut Squash Soup with Cream, allow it to cool completely and transfer to an airtight container. It will keep in the refrigerator for up to 4 days. For longer storage, FREEZE the soup (without the whipped cream) in freezer-safe containers or bags for up to 3 months.
Thaw overnight in the refrigerator before reheating gently on the stove over low heat. Rewhip the cream topping fresh each time for the best texture and flavor.
Nutrition
Calories: 204kcal | Carbohydrates: 17g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 46mg | Sodium: 649mg | Potassium: 513mg | Fiber: 3g | Sugar: 5g | Vitamin A: 13884IU | Vitamin C: 27mg | Calcium: 89mg | Iron: 1mg
Recipe by Stephen + Natalie
Second time making this and we’re hooked. Super creamy and flavorful. Thanks for the recipe!
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Soup sounds great! Where does the lemon juice come in?
I like to add it right as it’s finished cooking, before you purée it 🙂