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

Creamy Butternut Squash Soup

Creamy Butternut Squash Soup
 
Author:
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
  1. Combine squash and stock in a saucepan; bring to a boil over high heat.
  2. Reduce the heat to medium and simmer for about 20 minutes or until the squash is very tender.
  3. 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).
  4. Taste; add sugar and more seasoning, if necessary. Keep warm over low heat.
  5. Serve the soup with a few cooked shrimp or mushrooms if you like, and the chives.
  6. 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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