Butternut Squash Soup
This is my favorite fall soup. The warming spices mixed with lusciously creamy butternut squash makes for a cosy and comforting recipe.
Yield: 8 Servings
Butternut Squash Soup
Prep time: 30 MinCook time: 40 MinTotal time: 1 H & 10 M
Ingredients
- 2 TB Unsalted Butter
- 2 cups Leeks, chopped
- 1 cup Carrots, chopped
- 1 medium Butternut Squash, peeled and diced (about 4-5 cups)
- 1 Green Apple, peeled and diced
- 1/8 tsp Ground Cinnamon
- 1/8 tsp Nutmeg
- 1/2 inch knob Ginger
- 1 Garlic Clove
- 4 cups Chicken Stock
- 1/2 cup Heavy Cream
- Kosher Salt
Bouquet Garni
- 1 Cinnamon Stick
- 6 sprigs of Fresh Thyme
- 1 small bunch of Fresh Parsley
- 3 Bay Leaves
- 1/2 tsp Whole Black Peppercorns
- Cheese Cloth
Instructions
Bouquet Garni
- Spread out cheese cloth.
- Place ingredients in the center of the cheese cloth and roll it up and tie it.
- This will help season the soup, and rather than removing each ingredient piece by piece before blending, you can just remove the entire bouquet.
Butternut Squash Soup
- In a large pot over medium-low heat, sweat leeks in butter with some salt.
- Add everything else in the pot, expect the cream.
- Bring to a simmer, covered, for 30 minutes.
- Remove Bouquet Garni.
- Blend and strain through a fine mesh strainer.
- Add in cream and season with salt.
