Description
A splash of cream, gentle spices, and silky butternut make this soup unforgettable. Cozy Creamy Butternut Soup is the perfect weeknight comfort.
Ingredients
Units
Scale
- 1 large butternut, peeled and cut into 5 cm cubes
- 2 tbsp butter
- 2 onions, finely chopped
- 2 cloves garlic, minced
- 1 small green chili, chopped (optional, adds a gentle kick)
- 2 cups chicken stock
- 1 tsp lemon juice
- 1 cup water
- 1/4 tsp cumin
- Pinch of cinnamon
- Black pepper and salt, to taste
- Drizzle of fresh cream (for serving)
Optional Serving Ideas:
- Garlic and herb focaccia
- Camembert cheese wedges
Instructions
- In a large saucepan, melt 2 tbsp butter over medium heat.
- Toss in 2 onions, finely chopped, 2 cloves of garlic, minced, and the 1 small green chili if you’re using it.
- Cook gently, stirring occasionally, until the onions are soft and tender. Don’t let the garlic burn, or you’ll get that bitter taste.
- Pour in 2 cups of chicken stock and 1 tsp of lemon juice.
- Stir, scraping any bits off the bottom.
- Add 1 large butternut, cut into 5 cm cubes.
- Then pour in 1 cup of water.
- Turn the heat up to bring everything to a boil, then lower it to a simmer.
- Let it cook uncovered for about 20 minutes, or until the butternut is soft enough to mash easily with a fork.
- Season the soup with ¼ tsp cumin, a pinch of cinnamon, salt, and black pepper.
- Taste and tweak: sometimes I like a little more lemon to brighten it up.
- Carefully blitz the soup in a blender until smooth.
- If your blender is small, do it in batches. Don’t overfill!
- Pour the mixture back into the pot, warm it through gently, and swirl in a drizzle of fresh cream.
- Taste again and adjust seasoning if needed.
- Serve warm, alongside garlic and herb focaccia and Camembert cheese wedges for a simple but indulgent meal.
Notes
Created, Prepared, Tasted, and Tested by Gail
