I love the fall season. Fall is the best excuse to make soups, and butternut squash soups are a fall staple here in the US. I earlier posted a roasted version, and to be honest I can't tell which is the best.
This version is made mostly vegetarian, if you loose the cream and the sour cream and bacon topping. The crispy tart apples plays well with the clean flavors from the soup.
- 1 butternut squash
- 2-3 large potatoes
- 2 carrots
- 1 chili pepper
- 1 tablespoon olive oil
- 1 heaped teaspoon grated ginger
- 400 ml (1¼ cup) water
- ½ lemon, the juice of
- ½ teaspoon cumin
- 1½ dl (little over 1 cup) heavy whipping cream
- 3-5 thin slices of bacon (+ a sprinkle ghost chili powder)
- 1 crisp apple, cut in small dices, dressed in juice from ½ lemon + ½ teaspoon honey
- roasted pumpkin seeds
- 1 chili thinly sliced
- creme fraiche (sour cream)
Microwave the whole butternut squash for 2 minutes to soften it a bit, making it easier to cut.
Cut it in half, peel, deseed and dice the butternut squash. Peel and dice potatoes and carrots.
Sauté the vegetables in a large pot in olive oil for a few minutes. Add water, chili, ginger and cumin. Bring it to a boil and cover it and cook it for 15-20 minutes, until the squash is tender.
Purée the soup in batches in a blender* until smooth. (You can also use an immersion blender.)
Add the cream and season the soup with lemon juice, salt and pepper, heat soup through before serving.
Serve the soup hot with your favorite garnish and a slice of good bread.
*Be careful when blending hot liquids, it can make the lid pop off, and you may risk getting serious burns on you skin. You can remove the small cap on you blender lid and cover the lid with a clean kitchen towel. You need to hold on to the lid and towel. This will let the steam from the hot soup escape and avoid the lid from popping off. You can also get blenders like the Vitamix, where you can blend hot liquids, without any hassle.