Butternut Squash Soup with Spiced Cream Recipe
Servings: 6
Calories: 207kcal
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 1/2 a 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 butter. When butter is hot, add onion and cook until it becomes translucent. Add cooked squash and allow to cook for 3-4 minutes.
- Pour in chicken stock and bring to a low boil. Season with ginger, thyme, cayenne pepper, black pepper and salt. Allow mixture to cook for 20 minutes before removing from heat and immersion blending (or you can use a blender and puree it in batches). The soup should be smooth. Add in heavy cream, 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 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.
Nutrition
Calories: 207kcal | Carbohydrates: 18g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 649mg | Potassium: 604mg | Fiber: 3g | Sugar: 3g | Vitamin A: 13885IU | Vitamin C: 42mg | Calcium: 94mg | Iron: 1mg