Indulge in the warm, comforting embrace of our Butternut Squash Soup with Blue Cheese Cream and Pumpkin Seeds—an exquisite dish that promises to elevate your culinary experience! This velvety soup, bursting with the rich flavors of roasted butternut squash and the tangy allure of blue cheese, is not just a meal; it’s a celebration of autumn on your plate. Perfect for chilly evenings or as a stunning starter for gatherings, this recipe will have your guests begging for seconds. Ready to impress? Let’s dive into the delightful world of creamy soups!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 butternut squash, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 100g blue cheese, crumbled
- 1/4 cup pumpkin seeds, toasted
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Peel the butternut squash, then cut it in half lengthwise and scoop out the seeds. Cube the flesh into approximately 1-inch pieces. Chop the onion and mince the garlic.
- In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Add the minced garlic to the pot and sauté for an additional minute, stirring frequently to prevent burning.
- Next, add the cubed butternut squash to the pot. Stir to combine with the onions and garlic, allowing the squash to cook for about 5 minutes, stirring occasionally.
- Pour in the vegetable broth, ensuring that the squash is fully submerged. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 20 minutes, or until the squash is tender when pierced with a fork.
- Once the squash is cooked, remove the pot from the heat. Using an immersion blender, carefully blend the soup until smooth. If you don’t have an immersion blender, you can transfer the soup in batches to a countertop blender. Be sure to let the steam escape to avoid splattering.
- After blending, return the soup to low heat. Stir in the heavy cream and season with salt and pepper to taste. Allow the soup to warm through for another 5 minutes, stirring occasionally.
- While the soup is warming, prepare the blue cheese cream. In a small bowl, combine the crumbled blue cheese with a few tablespoons of the warm soup. Stir until the cheese is slightly melted and creamy.
- Toast the pumpkin seeds in a dry skillet over medium heat for about 3-5 minutes, stirring frequently until they are golden and fragrant. Remove from heat and set aside.
- To serve, ladle the butternut squash soup into bowls. Drizzle the blue cheese cream on top and sprinkle with the toasted pumpkin seeds. Enjoy your delicious and creamy butternut squash soup!
Tips
- Choose the Right Squash: Look for a firm butternut squash with a smooth skin. A heavier squash usually means more flesh and better flavor.
- Blend for Smoothness: For the creamiest texture, use an immersion blender directly in the pot. If using a countertop blender, allow the soup to cool slightly to prevent splattering.
- Adjust the Creaminess: If you prefer a lighter soup, you can reduce the amount of heavy cream or substitute with coconut milk for a dairy-free option.
- Perfect the Seasoning: Taste the soup before serving and adjust the salt and pepper as needed. A squeeze of fresh lemon juice can also brighten the flavors.
- Garnish Creatively: Beyond pumpkin seeds, consider adding a sprinkle of fresh herbs like chives or parsley for an extra pop of color and flavor.
- Make Ahead: This soup can be made in advance and stored in the refrigerator for up to three days. Reheat gently on the stove before serving.
- Pairing Suggestions: Serve with crusty bread or a simple salad to make it a complete meal. A glass of white wine can also complement the flavors beautifully.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 12g
Fat: 28g
Saturated Fat: 16g
Cholesterol: 85mg
