Creamy Butternut Squash and Herb Soup
This delightful and creamy butternut squash soup is a comforting vegetarian dish that's incredibly flavorful and straightforward to prepare. The sweet and nutty flavor of roasted butternut squash is blended with aromatic herbs and a hint of cayenne for a touch of warmth. The addition of sour cream lends a luscious texture to the soup, making it both rich and satisfying. It's a perfect choice for fall and winter gatherings or a cozy weeknight meal.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
onions
8 tablespoons (chopped)
butter
4 tablespoons (none)
butternut squash
6 cups (baked, peeled, and cubed)
vegetable stock
3 cups (none)
thyme
1 teaspoon (dried)
sage
1/2 teaspoon (dried)
fresh ground black pepper
1/2 teaspoon (none)
sea salt
1/2 teaspoon (none)
cayenne pepper
1/2 teaspoon (none)
sour cream
1 cup (none)
Instructions
1
Preheat your oven to 400°F (200°C). Cut a medium-sized butternut squash in half lengthwise, scoop out the seeds, and place it on a baking sheet. Bake for about 45 minutes or until the flesh is tender. Allow it to cool slightly before peeling and cubing.
2
In a large saucepan over medium heat, melt the butter and sauté the chopped onions until they are golden and tender, about 5 minutes.
3
Add the baked, peeled, and cubed butternut squash to the saucepan along with the vegetable stock, thyme, sage, black pepper, sea salt, and cayenne pepper.
4
Raise the heat and bring the mixture to a gentle boil. Reduce the heat to low, cover, and simmer for 15 minutes to allow the flavors to meld.
5
Carefully transfer the soup to a blender, or use an immersion blender, and blend the soup until smooth and creamy, adding the sour cream gradually. Do this in batches if necessary.
6
Return the blended soup to the saucepan. Gently heat it through over low heat, but do not let it boil.
7
Adjust seasoning if needed and serve hot, garnished with fresh herbs or a swirl of additional sour cream if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary vegetable in this soup recipe?
The primary vegetable used is butternut squash, specifically 6 cups of baked, peeled, and cubed squash.
Is this Creamy Butternut Squash and Herb Soup vegetarian?
Yes, this recipe is vegetarian as it uses vegetable stock and contains no meat products.
How do I prepare the butternut squash for the soup?
Preheat your oven to 400°F (200°C), cut the squash in half lengthwise, remove seeds, and bake for 45 minutes until tender. Once cool, peel and cube it.
What herbs provide the flavor profile for this soup?
The recipe uses 1 teaspoon of dried thyme and 1/2 teaspoon of dried sage to create an aromatic herb profile.
Does this soup have any spicy heat?
Yes, the soup includes 1/2 teaspoon of cayenne pepper to add a hint of warmth and spice.
How much vegetable stock is required?
The recipe calls for 3 cups of vegetable stock.
What makes the soup creamy?
The creaminess comes from the blending of the roasted squash and the addition of 1 cup of sour cream.
How long should the soup simmer?
After bringing the mixture to a boil, reduce the heat and simmer covered for 15 minutes to let the flavors meld.
Can I use an immersion blender for this recipe?
Yes, you can use either a standard blender or an immersion blender to process the soup until smooth.
What is the best way to sauté the onions?
Melt 4 tablespoons of butter in a saucepan over medium heat and sauté 8 tablespoons of chopped onions for about 5 minutes until golden.
At what temperature should the squash be roasted?
The butternut squash should be roasted in an oven preheated to 400°F (200°C).
How much sour cream is needed?
The recipe requires 1 cup of sour cream, added gradually during the blending process.
Should the soup be boiled after adding the sour cream?
No, you should only gently heat the soup through over low heat after blending; do not let it boil once the sour cream is added.
What are the suggested garnishes for this soup?
It is recommended to serve the soup hot, garnished with fresh herbs or an additional swirl of sour cream.
What kind of salt is used in this recipe?
The recipe specifically calls for 1/2 teaspoon of sea salt.
How many ingredients are in this recipe?
There are 10 total ingredients: onions, butter, butternut squash, vegetable stock, thyme, sage, black pepper, sea salt, cayenne pepper, and sour cream.
Is this a good recipe for the fall season?
Yes, it is tagged as a 'fall recipe' and 'comfort food,' making it perfect for colder weather.
What is the texture of the finished soup?
The soup has a luscious, rich, smooth, and creamy texture.
How much black pepper is used?
The recipe uses 1/2 teaspoon of fresh ground black pepper.
Can I substitute the dried herbs with fresh ones?
While the recipe specifies dried thyme and sage, you can use fresh herbs, though you may need to adjust the quantities as fresh herbs are generally less potent.
How do I know when the squash is done baking?
The squash is ready when the flesh is tender, which typically takes about 45 minutes in the oven.
Should I peel the squash before or after roasting?
You should roast the squash in its skin and only peel and cube it after it has baked and cooled slightly.
Is this recipe considered easy to make?
Yes, it is categorized as an 'easy recipe' with straightforward preparation steps.
What type of onion should I use?
The recipe calls for 8 tablespoons of chopped onions; while any variety works, yellow or white onions are standard for sautéing.
How do I incorporate the sour cream into the soup?
Add the sour cream gradually while blending the soup in batches to ensure a smooth consistency.
What is the first step in the instructions?
The first step is to preheat your oven to 400°F (200°C) and begin roasting the butternut squash.
Can this soup be served cold?
The recipe instructions specify to serve the soup hot.
How much butter is used for sautéing?
The recipe uses 4 tablespoons of butter.
What is the description of the soup's flavor?
It features a sweet and nutty flavor from the roasted squash, aromatic herbs, and a touch of warmth from cayenne.
What should I do if the soup is too thick after blending?
While not explicitly in the instructions, you can typically adjust the consistency by adding a small amount of extra vegetable stock or water.