Creamy Butternut Squash Soup
One of my favourite things about fall is squash. Next to pumpkin spice, all kinds of pies, smell of cinnamon and cloves, vibrant colour palette of the nature, warm blankets and cups of tea.
Squash is so versatile. Humble, but provides amazing flavours and aromas. You can make risotto with it, ravioli, pies, muffins, soups, stews... Combinations are endless.
I have decided to make a soup this time. I am a big fan of cream soups and this one is my favourite. It is so comforting and pleasing, full of flavour. It warms up the soul. You wont regret trying it, trust me.
- 6 servings
- Prep time: 30 Minutes|Cook time: 20 Minutes|Total time: 50 Minutes
- Cut squash into slices and roast in the oven until tender (about 20 min). You can steam it as well if it’s easier for you. After it’s done, remove the skin and mash with a fork.
- Sauté one shallot and garlic on a bit of olive oil together with herbs. When done, add in mashed squash and a bit of stock.
- Bring it to a boil and simmer just for a couple of minutes to combine.
- Now it’s time to blend it well and mash through a sieve to remove any remaining chunks.
- Bring it back on the stove and add more stock. Keep adding until it reaches desired thickness. Now add creme fraiche and season to taste.
- Serve with croutons.