Articles & Recipes

Butternut Squash Soup with Nutmeg Cream

November 17, 2018

Perfect for chilly nights. Ideal for lunch. Wonderful as a Thanksgiving appetizer. The flavor of freshly grated nutmeg in an unsweetened whipped cream makes a lovely complement to the sweet butternut squash soup.

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)
1/2 cup cold whipping (35%) cream 125 mL
1/4 tsp freshly grated nutmeg 1 mL


  1. 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.
  2. 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.
  3. Prepare the nutmeg cream: In a bowl, using an electric mixer, whip cream until soft peaks form. Add nutmeg and whip until well blended.
  4. 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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