Butternut Squash Soup with Nutmeg Cream
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|
|Soft baby sage leaves (optional)|
|1/2 cup||cold whipping (35%) cream||125 mL|
|1/4 tsp||freshly grated nutmeg||1 mL|
- 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.