Butternut Squash Soup with Nutmeg Cream

Recipe by: Carla Snyder, Meredith Deeds | from 300 Sensational Soups

Cookstr

Course: Appetizer, Main Course

Total Time: Under 1 Hour

Skill Level: Moderate

Cost: Moderate

Photo by: Mark Shapiro

The flavor of freshly grated nutmeg in an unsweetened whipped cream makes a lovely complement to the sweet butternut squash soup.

Yield: Serves 6

INGREDIENTS

¼ cup (50 mL) unsalted butter
1 butternut squash (about 2 lbs/1 kg), peeled and cut into 1-inch (2/5 cm) cubes
1 clove garlic, minced
1 cup (250 mL) finely chopped onion
1 tsp (5 mL) salt
½ tsp (2 mL) ground coriander
½ tsp (2 mL) dried thyme
Pinch freshly ground black pepper
5 cups (1.25 L) chicken or vegetable stock
½ cup (125 mL) orange juice
½ cup (125 mL) whipping (35%) cream
Pinch freshly grated nutmeg
Pinch cayenne pepper
Soft baby sage leaves (optional)

Nutmeg cream:

½ cup (125 mL) cold whipping (35%) cream
¼ tsp (1 mL) freshly grated nutmeg

Directions

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, pureé 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.