Prep 10 mins
Cook 45 mins
A thick creamy soup with sure to please.
- 2 butternut squash (about 4 pounds)
- 3 tablespoons peanut oil
- 1 1⁄2 cups onions, diced
- 1 teaspoon garlic, minced
- 1 cup carrot, diced
- 1 1⁄2 teaspoons ground cumin
- 1 teaspoon ground mace
- 1 1⁄2 teaspoons ground coriander
- 1 teaspoon salt
- 1 teaspoon white pepper
- 1⁄2 teaspoon cayenne
- 4 cups chicken stock or 4 cups vegetable stock
- 1 1⁄2 cups heavy cream
- Preheat oven to 350oF.
- Cut squash in half, remove seeds.
- Place squash in oven and bake until it is easily pierced with a sharp knife.
- Remove from oven and cool.
- When cool enough to handle, scrape flesh into a large bowl and set aside. Discard skin.
- Heat oil in a large soup pot, or Dutch oven, over medium heat.
- Add carrots and onions and cook until soft (about 7 minutes or so).
- Add garlic, cumin, mace, coriander, salt, pepper and cayenne and cook until fragrant about 2 minutes.
- Add squash to the pot and stir.
- Add stock, stir and cover. Allow to cook about 15 minutes or so until all vegetables are soft.
- Puree soup in pot with a stick blender or transfer soup to blender (in batches) and puree.
- Once soup is pureed, lower heat and add cream. Heat thoroughly, do not boil.
- Note: If you find the soup too thick for your liking, just add additional stock or water.