Creamy Butternut Squash Soup

By Master Chef on December 31st, 2019 · In Dinner, Herbs and Spices, Holidays, Meals, Regional and Ethnic, Seafood, Soups and Stews, Techniques, Vegetables

Both attractive and delicious, Creamy Butternut Squash Soup has many possible options to expand your creativity.

Creamy Butternut Squash Soup

Author: St. Louis Post-Dispatch

Recipe type: Soups and Stews

Cuisine: American

Serves: 4

Ingredients

2 pounds butternut squash; peeled, and cut into chunks
4 Cups chicken stock
1 1/4 Cups sour cream, creme fraiche or heavy cream
2 Tablespoons butter
salt, to taste
freshly ground black pepper, to taste
1/4 teaspoon ground red (Cayenne) pepper; or to taste
1 Tablespoon granulated sugar (about); optional
sauteed or grilled shrimp
or mushrooms; optional
several chives; cut in 1" pieces

Instructions

Combine squash and stock in a saucepan; bring to a boil over high heat.
Reduce the heat to medium and simmer for about 20 minutes or until the squash is very tender.
Let cool a bit for safety's sake, then puree the mixture in a blender. (You may prepare the recipe in advance up to this point; refrigerate in a covered container for up to 2 days.) Return the puree to the saucepan and turn the heat to medium-low. Stir in the sour cream, butter, salt, black pepper and red pepper. Cook, stirring, until heated through (do not boil).
Taste; add sugar and more seasoning, if necessary. Keep warm over low heat.
Serve the soup with a few cooked shrimp or mushrooms if you like, and the chives.
Yields 4 servings.

Notes

Taster's note: Very rich, with a mild flavor and a beautiful orange hue.

Serve with a few drops of heavy cream or sour cream and chives as a garnish. Try this also with chunks of poached chicken, leftover turkey, curried shrimp or crab. Optional garnishes include toasted coconut, chopped peanuts, coconut cream or julienned poblano chiles. The possibilities are endless.

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