Peruvian & World Recipes

Butternut Squash Soup Recipe

Butternut Squash Soup
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Butternut Squash Soup

Course: First CourseCuisine: African
Servings

6

servings

Indulge in the rich and creamy goodness of butternut squash soup with this delightful recipe. In a pot, combine 2 cups of vegetable or chicken stock, 1 cup of peeled and roughly chopped carrots, diced butternut squash, big diced yellow potatoes, and roughly chopped celery. Season with ½ teaspoon of ground fennel, 1 teaspoon of salt, and 1/4 teaspoon of freshly ground black pepper. Let it simmer until the vegetables are tender. Finish with a touch of luxury by stirring in ½ cup of grated Parmesan cheese, ¼ cup of butter, and 1/2 cup of heavy cream. Puree until smooth, and savor the comforting flavors of this velvety butternut squash soup.

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Ingredients

  • 2 cups vegetable or chicken stock

  • 1 cup carrot, peeled and roughly chopped

  • 1 medium (about 3–4 lbs) butternut squash, peeled, seeded, and diced

  • 1 cup big diced yellow potatoes

  • 2 stalks of celery roughly chopped

  • 1/2 tsp ground fennel

  • 1 tsp salt

  • 1/4 tsp freshly ground black pepper

  • 1/2 cup grated parmesan cheese

  • 1/4 cup butter

  • 1/2 cup heavy cream

Directions

  • Combine your ingredients (minus the cream, butter, and parmesan) in a medium stockpot.
  • Cook until the butternut squash can be easily mashed with a fork, about 20-30 minutes.
  • Use an immersion blender to puree the soup until smooth. Or you can transfer the soup in two batches to a traditional blender and puree it there. (Just be extremely careful blending hot liquids; you do not want the blender to be too full.
  • Strain it into a pot, and add butter, cream, and parmesan cheese.
  • Taste and season. Add extra salt and pepper, if needed, to taste.

Recipe Video

Notes

  • Garnish with any of your favorite toppings. Serve and enjoy! 

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