I learned what a butternut squash is when I was in Canada. I had never had one before. That autumn in Toronto butternut squash was something I would stumble upon quite often while grocery shopping. I remember also having roasted butternut squash for lunch at a restaurant in Ottawa. I loved it, and wished to get to know this vegetable a bit better.
I finally got my chance in Sweden, as this is a vegetable that is quite easy to find at my local supermarket. I haven’t been experimenting a lot, but I found a recipe with it that I truly like and I want to share here: butternut squash cream soup.
I usually really like pumpkin soups, and I must admit that butternut squash is probably the best of its kind for this velvety cream soup. It has a very mild flavour that makes this soup wonderfully delicate.
Butternut squash cream soup (serves 3):
- 1 butternut squash
- 2 medium potatoes
- 1 cup water
- 1/2 tsp thyme
- salt to taste
- 2 tbsp crème fraîche
- olive oil
The first thing to do is halve the butternut squash, remove the seeds and peel it. After that, dice it in small pieces. Peel the potatoes and dice them as well. In a large pot, heat up about 2 tbsp of olive oil over medium heat, then add the squash and potato dices and lightly fry them. Sprinkle the dried thyme and some salt and stir constantly, so that the vegetables will not stick to the bottom.
Close the lid and let the vegetables cook on medium heat, always stirring from time to time. After about 10 minutes, pour 1 cup of water in the pot, give it a good stir and close the lid again, letting it all slowly cook. After about 20 minutes, the potatoes will have cooked through and the squash will have become so soft it mashes by touching it with a fork. Allow it enough time until everything is very soft, adding water if necessary. When everything is so soft it mashes, stir it energically, so that it will basically become a mash. Remove the pot from the heat, add 2 tbsp of crème fraîche and cream it all with a hand blender. Serve hot.
I like to add some extra crème fraîche on top, and sprinkle some freshly ground pepper as an extra yummy touch.
I’ve had these decorative non edible pumpkins for a while and wanted to photograph this soup next to those so badly. Autumn is well over and my little town in Sweden is covered in frost these days, but this soup is perfect for cold days.