Serves 6 – 8
Prep time: 25 minutes
Cook time: 55 minutes
Butternut squash has a buttery-rich texture that is ideal for soups. India Tree Mulling Spices along with a hint of fresh ginger and maple syrup adds a warm sweet finish to the pureed soup. In contrast, the velvety smooth soup is garnished with toasted crunchy hazelnuts.
Ingredients
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1 tablespoon Mulling Spices
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1/4 of an India Tree Cinnamon Stick, broken into pieces
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2 tablespoons olive oil, 2 carrots, diced
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2 ribs celery, diced
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1 small onion, diced
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2 cloves of garlic, minced
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1 tablespoon grated ginger
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1/2 teaspoon salt
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1/4 teaspoon India Tree Tellicherry Pepper, ground
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6 cups cubed butternut squash (about 2 lb)
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8 cups reduced-sodium chicken broth or vegetable broth*
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1 tablespoon maple syrup
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1/3 cup 18 percent or 10 percent cream (optional)
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1/3 cup chopped toasted hazelnuts
Equipment
- Cheesecloth
- Measuring cups – dry
- Measuring cups – liquid
- Measuring spoons
- Large saucepan
- Blender
*For a vegetarian option, use vegetable broth. For a vegan option, use vegetable broth and omit the cream.
Instructions
- Gather mulling spices and cinnamon sticks in a square piece of cheesecloth. Tie with a string to make a spice bag and set aside.
- 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.