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.
|1||tablespoon INDIA TREE Mulling Spices|
|1/4||INDIA TREE Cinnamon Stick – broken into pieces|
|2||tablespoons olive oil, 2 carrots – diced|
|2||ribs celery – diced|
|1||small onion – diced|
|2||cloves garlic – minced|
|1||tablespoon grated ginger|
|1/4||teaspoon INDIA TREE Tellicherry Pepper – ground|
|6||cups cubed butternut squash (about 2 lb)|
|8||cups reduced sodium chicken broth or vegetable broth*|
|1||tablespoon maple syrup|
|1/3||cup 18 percent or 10 percent cream (optional)|
|1/3||cup 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.