The Very Best Butternut Squash Soup!!!!! Everrr!!!!
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No one will not like this soup and everyone will love this soup. That is all... By the way, this is a super easy recipe! I succeeded on my first try. Just keep in mind that the ginger and cumin are what really make the taste of this soup. To make things easier, simply grate the ginger with a cheese grater instead of cutting with a knife. If you bring this anywhere, you'll definitely be bringing home an empty dish so leave some extra at home if you want to have more later.
Ingredients
Instructions
Heat oil on medium and saute onion, garlic, ginger until soft and golden (about 3, 5 min - make sure not to burn the garlic!).
Add cumin and mustard seed and saute until you hear the seeds pop (30-60 sec), then stir in the cubed squash and toss to coat, then add stock, bring to a boil and cover.
Reduce heat and let simmer until the squash is soft and tender. At this point, you want to add the salt and pepper to taste.
You want to turn heat off and let cool before you puree. Once cooled, this is where you need a blender and an extra pot. You want to place around 3-4 ladles of the soup in the blender - don't fill all the way - and puree, then place in the new pot. Once all the soup is pureed, put back on medium low heat.
Stir in the cream (make sure you stir enough to get the cream incorporated, otherwise it will curdle).
Then add your corn and red pepper. Stir occasionally for 5 minutes and VOILA!
Nutrition
- Calories
- 148.4
- Fat Content
- 8.8
- Saturated Fat Content
- 2.9
- Cholesterol Content
- 14.8
- Sodium Content
- 252.3
- Carbohydrate Content
- 13.2
- Fiber Content
- 1.4
- Sugar Content
- 4.4
- Protein Content
- 5.2
