Tested till perfect Butternut Cream Soup

Butternut Cream Soup

This satisfying soup gets its creaminess from pureeing the vegetables and not from added cream. The swirl of red pepper garnish adds colourful flair.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: October 2007

Recipe5 out of 5 based on 22 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6

Ingredients

  • 2 tbsp 2tbspbutter
  • 1 1large oniononions, chopped
  • 3 3cloves garlic, minced
  • 2 tsp 2tspminced gingerroot
  • 1-1/2 tsp 1-1/2tspcurry powder
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 5 cups 5cupscubed and peeled butternut squash
  • 4 cups 4cupsvegetable stock or chicken stock
  • 2 tbsp 2tbsplemon juice
  • 2 tbsp 2tbsptomato paste
  • 1/3 cup 1/3cupmilk or 10% cream
  • 1 1large potatopotatoes, peeled and diced

Red Pepper Puree

  • 2 2sweet red peppersweet red peppers
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Preparation

Red Pepper Puree On baking sheet, broil red peppers, turning twice, for 20 minutes or until charred. Let cool. Peel, remove membranes and seed. Pur?in blender or food processor until smooth. Strain through fine sieve. (Make-ahead: Refrigerate in airtight container for up to 48 hours.)

In large saucepan, melt butter over medium heat; fry onion, garlic, ginger, curry powder, salt and pepper, stirring occasionally, until softened, 3 minutes.

Stir in squash and potato until coated. Add stock, lemon juice and tomato paste; bring to boil. Reduce heat, cover and simmer until very tender, about 20 minutes.

In batches, puree soup in blender or food processor; strain through fine sieve into bowl, mashing any lumps through sieve. (Make-ahead: Let cool; refrigerate in airtight container for up to 48 hours.)

In clean saucepan, heat soup with milk over medium heat until hot but not boiling.

Ladle soup into warmed serving bowls. Garnish with dollops of red pepper puree.

Nutritional Information Per serving: about

cal 158 pro 4g total fat 5g sat. fat 3g
carb 28g fibre 4g chol 11mg sodium 669mg

% RDI:

calcium 8 iron 11 vit A 109 vit C 142
folate 17
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