Butternut Squash Soup
Butternut squash has a buttery rich texture that is ideal for soups. Mulling Spices along with a hint of fresh ginger and maple syrup adds a warm sweet finish to the pureed soup. For contrast, the velvety smooth soup is garnished with toasted crunchy hazelnuts.
- 1tablespoon INDIA TREE Mulling Spices
- 1/4of an INDIA TREE Cinnamon Stick, broken into pieces
- 2tablespoons olive oil, 2 carrots, diced
- 2ribs celery, diced
- 1small onion, diced
- 2cloves garlic, minced
- 1tablespoon grated ginger
- 1/2teaspoon salt
- 1/4teaspoon INDIA TREE Tellicherry Pepper, ground
- 6cups cubed butternut squash (about 2 lb)
- 8cups reduced sodium chicken broth or vegetable broth*
- 1tablespoon maple syrup
- 1/3cup 18 percent or 10 percent cream (optional)
- 1/3cup chopped toasted hazelnuts
- Measuring cups – dry
- Measuring cups – liquid
- Measuring spoons
- Large saucepan
*For a vegetarian option, use vegetable broth. For a vegan option, use vegetable broth and omit cream.
- Gather mulling spices and cinnamon stick in a square piece of cheesecloth. Tie with a string to make a spice bag and set side.
- Heat oil in a large saucepan set over medium heat. Sauté carrots, celery, onion, garlic, ginger, salt, and pepper for 4 minutes or until golden. Add squash and sauté for 2 minutes.
- Add broth and mulling spice bag; bring to boil. Reduce heat to low and simmer for 20 minutes; remove spice bag. Continue cooking for 20 minutes or until squash is tender.
- In a blender, puree soup in batches. Stir in maple syrup.
- Serve with cream swirled on top, if desired. Garnish with hazelnuts.