Quality Ingredients for Creative Cooks
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 purÈed soup. For contrast, the velvety smooth soup is garnished with toasted crunchy hazelnuts.

Butternut Squash Soup

Serves 6 - 8

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.

INGREDIENTS
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
1/2 teaspoon salt
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
EQUIPMENT
  • Cheesecloth
  • Measuring cups – dry
  • Measuring cups – liquid
  • Measuring spoons
  • Large saucepan
  • Blender
This recipe uses the following INDIA TREE products:

*For a vegetarian option, use vegetable broth. For a vegan option, use vegetable broth and omit cream.

INSTRUCTIONS

  1. Gather mulling spices and cinnamon stick in a square piece of cheesecloth. Tie with a string to make a spice bag and set side.
  2. 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.
  3. 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.
  4. In a blender, puree soup in batches. Stir in maple syrup.
  5. Serve with cream swirled on top, if desired. Garnish with hazelnuts.