Butternut Cream Soup Butternut Cream Soup

Food styling by David Grenier | Prop styling by Catherine Doherty

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

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: October 2007


Red Pepper Puree:


Red Pepper Purée On baking sheet, broil red peppers, turning twice, for 20 minutes or until charred. Let cool. Peel, remove membranes and seed. Purée 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 facts Per serving: about

  • Sodium 669 mg
  • Protein 4 g
  • Calories 158.0
  • Total fat 5 g
  • Cholesterol 11 mg
  • Saturated fat 3 g
  • Total carbohydrate 28 g


  • Iron 11.0
  • Folate 17.0
  • Calcium 8.0
  • Vitamin A 109.0
  • Vitamin C 142.0
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Lunch & Dinner

Butternut Cream Soup