The Very Best Butternut Squash Soup!!!!! Everrr!!!!

Name: The Very Best Butternut Squash Soup!!!!! Everrr!!!!
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 large pot, 8 serving(s)
Ingredients: 29.58 ml canola oil; 1 large onion; 2 garlic cloves; 14.79 ml minced ginger (important); 4.92 ml cumin seed (or ground) (optional); 2.46 ml mustard seeds (black or brown, you can get these at Asian or bulk food stores or don't use if on a gluten-free diet); 1 medium sized squash (microwave it for a minute to make it easier to peel); 946.36 ml chicken stock (use slightly less to make soup thicker!, vegans, use organic vegetable stock); salt and pepper; 1 sweet red pepper (diced in very tiny cubes, size of kernel corn); 236.59 ml whole kernel corn; 236.59 ml 10% cream (use Alpro or Mimicreme if you're vegan)

Submitted by Sylvia R

"No one will not like this soup and everyone will love this soup. That is all... By the way, this is a super easy recipe! I succeeded on my first try. Just keep in mind that the ginger and cumin are what really make the taste of this soup. To make things easier, simply grate the ginger with a cheese grater instead of cutting with a knife. If you bring this anywhere, you'll definitely be bringing home an empty dish so leave some extra at home if you want to have more later."

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photo by Sylvia R

Ready In:: 35mins
Ingredients:: 12
Yields:: 1 large pot
Serves:: 8

ingredients

29.58 ml canola oil
1 large onion
2 garlic cloves
14.79 ml minced ginger (important)
4.92 ml cumin seed (or ground) (optional)
2.46 ml mustard seeds (black or brown, you can get these at Asian or bulk food stores or don't use if on a gluten-free diet)
1 medium sized squash (microwave it for a minute to make it easier to peel)
946.36 ml chicken stock (use slightly less to make soup thicker!, vegans, use organic vegetable stock)
salt and pepper
1 sweet red pepper (diced in very tiny cubes, size of kernel corn)
236.59 ml whole kernel corn
236.59 ml 10% cream (use Alpro or Mimicreme if you're vegan)

directions

Heat oil on medium and saute onion, garlic, ginger until soft and golden (about 3, 5 min - make sure not to burn the garlic!).
Add cumin and mustard seed and saute until you hear the seeds pop (30-60 sec), then stir in the cubed squash and toss to coat, then add stock, bring to a boil and cover.
Reduce heat and let simmer until the squash is soft and tender. At this point, you want to add the salt and pepper to taste.
You want to turn heat off and let cool before you puree. Once cooled, this is where you need a blender and an extra pot. You want to place around 3-4 ladles of the soup in the blender - don't fill all the way - and puree, then place in the new pot. Once all the soup is pureed, put back on medium low heat.
Stir in the cream (make sure you stir enough to get the cream incorporated, otherwise it will curdle).
Then add your corn and red pepper. Stir occasionally for 5 minutes and VOILA!

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Reviews

Terrific soup! Great flavor! Especially nice served with a dollop of plain Greek yogurt to balance the ginger.

Martha C.
I made this recipe exactly as written and I really loved it! I was hesitant to add the corn and peppers in the end because it tasted good enough even without them - but I eventually did and I think it blends in very well! Thank you for posting this recipe, I will absolutely be making this again!

JennMcRae

Tweaks

This soup is amazing! That being said - I did add 1/2 Tsp Coriander in with the Cumin, I felt it brightened it up. I also saute'd Bacon and Shallots to put on top of the cream fraiche as garnishes. This is indeed the best squash dish (of any kind) I have ever eaten.

David O.