Spiced Butternut Squash Soup recipe
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- Dish type
- Vegetable soup
- Squash soup
- Butternut squash soup
Sherry helps to deepen the flavour while cream gives an added richness to this delectable butternut squash soup.
261 people made this
- 1.5kg butternut squash, halved and seeded
- 50g butter
- 1 medium onion, sliced
- 1 leek, sliced
- 2 cloves garlic, sliced
- 1L chicken stock
- 2 large potatoes, peeled and quartered
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- salt and freshly ground black pepper to taste
- 125ml sherry
- 125ml double cream
- 125ml milk
- 125ml cup soured cream (optional)
MethodPrep:30min ›Cook:1hr ›Ready in:1hr30min
- Preheat the oven to 190 C / Gas mark 6. Pour a small layer of water in a baking dish, or a swiss roll tin. Place the squash halves cut side down on the dish. Bake for about 40 minutes, or until a fork can easily pierce the flesh. Cool slightly, then remove the peel. Set aside.
- Melt the butter in a large pot over medium heat. Add the onion, leek and garlic, and saute for a few minutes, until tender. Pour the chicken stock into the pot. Add the potatoes, and bring to the boil. Cook for about 20 minutes, or until soft. Add the squash, and mash with the potatoes until chunks are small. Use an immersion hand blender to puree the soup, or transfer to a blender or food processor in batches, and puree until smooth. Return to the pot.
- Season the soup with cayenne pepper, allspice, nutmeg, ginger, salt and pepper, then stir in the sherry, cream and milk. Heat through, but do not boil. Ladle into bowls, and top with a dollop of soured cream if desired.
Reviews & ratingsAverage global rating:(280)
Reviews in English (214)
Altered ingredient amounts.Instead of pureeing it all, I only blended about 2/3 of the soup to leave some of the smaller chunks. It was a hit at my table!-15 Oct 2009
Altered ingredient amounts.I skipped the double cream-28 Feb 2009
Great recipe - baking the butternut squash in the oven makes it so much easier than peeling and chopping a squash. Thought the spices sounds on the meagre side but the other reviews are right - it's a good balance. I put less cayenne in, and no cream, milk or sherry but it's still delicious!-18 Sep 2011
Spiced Butternut Squash Soup Recipe
Butternut squash soup is a go-to for those who love a classic, creamy soup. This vegan recipe uses curry powder, cinnamon and chilli to give the soup a deep, spicy flavour that is perfect for warming you up on a cold day or night. The natural creaminess of butternut squash and the added coconut milk give this soup a delicious velvety texture that is great for dipping warm bread into.
This recipe is simple and makes plenty of soup to share a hearty bowl with friends or family. The three main elements to create a great tasting and creamy soup are this: sauté your aromatic base (shallots and garlic in this case), season with spices, and blend it up!
An immersion blender (AKA a stick blender) works the best for blending soup as you can blend the ingredients right there in the pot. If you don’t own one, however, don’t worry – you can still use a normal blender by carefully transferring the soup mix from the pot using a large ladle. This does tend to be trickier and messier but will still work!
To make this soup even more impressive, decorate it with a swirl of coconut milk start with a blob in the centre of the soup in a bowl and draw it outwards in a spiral using the back of a spoon. Sprinkle on chilli flakes and pumpkin seeds for extra garnish. Enjoy!
Cajun-spiced butternut squash soup recipe
Toss together the squash, 1 tbsp vegetable oil and Schwartz Cajun Seasoning on a large baking tray and roast for 35-40 mins, tossing occasionally, until caramelised and tender.
Meanwhile, heat the remaining 1 tbsp oil in a large saucepan over a low-medium heat, add the onion, garlic, celery and chilli, cover with a lid and fry for 20 mins, stirring occasionally, until soft and translucent.
Add the roasted squash to the pan along with the stock, bring to the boil and simmer for 15 mins. Remove from the heat and blend with a stick blender until smooth. Add the lime juice and season to taste. Add a splash more water, if you like.
Divide the soup between 4 bowls and swirl 1 tbsp of coconut yogurt through each one. Top with a sprinkle of Schwartz Cajun Seasoning and coriander to serve.
Tip: This soup will keep in the fridge for up to 3 days and also freezes well.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer .
- 1 tablespoon powdered sugar
- 1 tablespoon brown sugar
- 1 tablespoon egg white, lightly beaten
- ¼ teaspoon water
- ⅛ teaspoon salt
- ⅛ teaspoon ground cinnamon
- Dash of ground red pepper
- ¾ cup unsalted pumpkinseed kernels
- Cooking spray
- 1 (3 1/2-pound) butternut squash
- 1 tablespoon canola oil
- ¾ teaspoon kosher salt, divided
- 4 cups fat-free, less-sodium chicken broth
- 2 cups water
Combine first 7 ingredients in a small bowl. Add seeds to sugar mixture, stirring to coat. Spread seed mixture evenly on a baking sheet lined with parchment paper and coated with cooking spray. Bake at 300° for 15 minutes. Stir mixture bake an additional 15 minutes. Place parchment on a wire rack cool pumpkinseed mixture. Break into small pieces set aside.
Cut squash in half lengthwise discard seeds and membrane. Brush oil over cut sides of squash sprinkle cut sides with 1/4 teaspoon salt. Place squash, cut sides down, on a jelly-roll pan. Bake at 350° for 1 hour and 20 minutes or until squash is tender. Cool slightly. Scoop out squash pulp from skins discard skins.
Place squash pulp and broth in a blender. Remove center piece of blender lid (to allow steam to escape) secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour pureed mixture into a medium saucepan stir in 2 cups water and remaining 1/2 teaspoon salt. Cook over medium-high heat 5 minutes or until thoroughly heated. Top each serving with seeds.
How to Make It
Heat 1 tablespoon oil in a 5- to 6-quart Dutch oven over medium-high. Add onion and apple cook, stirring occasionally, until softened, 5 to 6 minutes. Add ginger, garlic, curry powder, nutmeg, cinnamon, and cardamom cook, stirring often, until fragrant, about 1 minute. Stir in broth, squash, pumpkin, peanut butter, and brown sugar cook until smooth and heated through, about 5 minutes.
Transfer mixture to a blender add tofu and salt. Remove center piece of blender lid secure lid on blender, and place a clean kitchen towel over opening in lid. Process until smooth, about 45 seconds. Divide evenly among 4 bowls. Sprinkle with pepitas, and drizzle with remaining 1 tablespoon oil. Sprinkle with cinnamon.
Why is Butternut Squash So Good For Us?
Butternut squash is very high in Vitamin A and also contains a good amount of Vitamin C.
It also has excellent antioxidant and anti-inflammatory properties, essential for keeping us healthy over the coming months.
Although I love butternut squash I know some people find it a little bland so by adding some spice to the soup gives it an extra depth of flavour that will have even the fussiest of eaters agreeing that it tastes great!
I added just one tablespoon of mild curry powder to my soup as I wanted the kids to be able to eat it.
But you can vary the amount or strength of the curry powder to your own tastes.
This soup is so filling I happily eat it on it’s own for lunch. But you can serve it with some crusty bread too for a more substantial meal.
How to Roast Squash Seeds
Don’t throw away the squash seeds! Roasted squash seeds make a great salty and crunchy snack. You can also use them as a garnish for your soup, which is what I did in the photos for this recipe. To make roasted squash seeds yourself, just follow these simple steps:
- Preheat oven to 300°F. Scoop the seeds from the cut squash cavity and wash away the squash flesh and strings under running water. Dry the seeds using paper towel.
- Place the seeds in a single layer on a baking sheet, then drizzle with a bit of olive oil and season with a couple of pinches of salt. Toss to coat.
- Roast for about 20 minutes or until the seeds are lightly browned.
This is a great make-ahead recipe, so you could make a batch on a Sunday to have on hand for the coming week. It tastes even better the next day, because the flavors have more time to mingle and develop. Serve it on its own or pair it with a simple side salad and a slice of French bread for the perfect cold weather meal.
Heat oven to 425 degrees F.
Combine butter, cinnamon, nutmeg and cardamom. Place squash, flesh side up, in a roasting pan. Prick flesh several times with a fork and brush with butter mixture (Pour excess into cavity).
Cover pan with foil and bake for 50 minutes or until squash is tender. Scoop out flesh and reserve.
In a soup pot, heat oil over medium heat. Add onion and apple. Saute for about 10 minutes or until soft. Stir in broth and squash.
In a food processor or blender, puree soup in batches until smooth. Return soup to pot and add salt and pepper. Bring to a boil, then reduce heat and simmer for 5 minutes.
Warm Spiced Butternut Squash Soup
You know how autumn feels and smells? This soup tastes like that. Dreamy. My smoked paprika is hot, so this soup seriously throat warming. Cut back on the paprika if you don’t normally like spicy food. I didn’t do the nutritional analysis, but with no cream and only olive oil, this soup would be considered heart healthy.
- Author: Gwen Ashley Walters
- Prep Time: 35 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1 x
- Category: Soups
- Cuisine: Vegetarian
1 cup finely chopped celery (
1 to 2 teaspoons hot smoked paprika*
1 – 1/2 teaspoons garam masala
1/2 teaspoon fresh ground black pepper
1 apple, peeled, cored and chopped
2 – 1/2 to 3 pounds butternut squash, peeled, seeded and chopped
1/4 cup dry white wine (optional)
4 cups chicken or vegetable stock
2 teaspoons apple cider vinegar
1/2 cup finely chopped toasted walnuts for garnish
Heat olive oil in a large soup pot over medium-high heat. Cook celery and onions until onion is almost translucent, about 5 minutes, stirring frequently.
Stir in smoked paprika, garam masala and black pepper. Cook and stir another minute to distribute the spices.
Stir in the apple and butternut squash. Cook another 2 to 3 minutes, just to coat the squash in the spices, stirring often.
If using, stir in the white wine. Cook until it reduces by half, about 2 to 3 minutes. Pour in the stock and bring to a boil. (The liquid does not quite cover the vegetables.)
Reduce heat to simmer (medium-low) and cook, uncovered until squash is knife tender, about 25 to 30 minutes, stirring occasionally.
Remove from heat. The next step is to puree the soup. You can use a hand (stick) blender but I’ve found a traditional blender or Vitamix makes a smoother soup).
In 3 batches, puree the solids with just enough liquid to easily blend. (CAUTION: Do not fill the blender more than half full and cover the top with a towel and press down before turning the blender on as the hot liquid can shoot off the lid.)
Pour the soup back into the soup pot and turn the heat on low to reheat and season. Stir in cider vinegar and salt. (I generally used 1 teaspoon of salt when using the store bought, salted vegetable stock.)
Serve hot, garnished with finely chopped walnuts.
* The soup gets hotter (spice heat) over time, so if you are heat adverse, use 1/2 teaspoon of hot smoked paprika. If you love spice, feel free to use 2 or more teaspoons. I like a little throat warming from the soup, so I use 1-1/2 teaspoons.
Spiced squash soup
This squash soup is kicked up a notch with ginger, red chilli and garlic. This recipe is seriously economical too, it feeds a family of 4 for just £1.92! It also tastes great using sweet potato instead of squash.
Published: March 25, 2015 at 3:05 pm
- olive oil
- onions 2, roughly chopped
- garlic 2 cloves, roughly chopped
- red chilli 1, finely sliced
- ginger a small chunk, grated
- butternut squash 1 about 1kg, seeds scooped out and cut into chunks
- cumin seeds 2 tsp, toasted
- ground coriander 1 tsp
- veg or chicken stock 800ml
- parsley a handful, chopped (optional)
Heat 2 tbsp olive oil in a pan and fry the onion, garlic, chilli and ginger until soft.
Add the squash and spices and cook for a few minutes then tip in the stock and simmer until the squash is soft and you can mash it with the back of a spoon.