Ingredients Makes 6 servings
| 1/4 cup | unsalted butter | 50 mL |
| 1 | butternut squash (about 2 lbs/1 kg), 1 peeled and cut into 1-inch (2.5 cm) cubes | 1 |
| 1 | clove garlic, minced | 1 |
| 1 cup | finely chopped onion | 250 mL |
| 1 tsp | salt | 5 mL |
| 1/2 tsp | ground coriander | 2 mL |
| 1/2 tsp | dried thyme | 2 mL |
| Pinch | freshly ground black pepper | Pinch |
| 5 cups | chicken or vegetable stock | 1.25 mL |
| 1/2 cup | orange juice | 125 mL |
| 1/2 cup | whipping (35%) cream | 125 mL |
| Pinch | freshly grated nutmeg | Pinch |
| Cayenne pepper | ||
| Soft baby sage leaves (optional) | ||
| NUTMEG CREAM | ||
| 1/2 cup | cold whipping (35%) cream | 125 mL |
| 1/4 tsp | freshly grated nutmeg | 1 mL |
Instructions
- In a large pot, melt butter over medium-high heat. Add squash, garlic and onion; sauté for 3 minutes. Reduce heat to medium and add salt, coriander, thyme and black pepper; sauté for 5 minutes. Add stock and orange juice; bring to a boil. Cover, reduce heat to low and simmer gently until squash is tender, about 30 minutes.
- Using an immersion blender, or in a food processor or blender in batches, purée soup until smooth. Return to the pot, if necessary. Stir in cream, nutmeg and cayenne to taste; reheat over medium heat, stirring often, until steaming. Do not let boil. Taste and adjust seasoning with salt and black pepper, if necessary.
- Prepare the nutmeg cream: In a bowl, using an electric mixer, whip cream until soft peaks form. Add nutmeg and whip until well blended.
- Ladle soup into heated bowls and top each with a dollop of nutmeg cream. Garnish with sage leaves, if desired.
For best results when whipping, make sure the cream and your bowl and whip are cold.
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