Butternut Squash Soup ('Kürbissuppe')
Butternut Squash Soup ('Kürbissuppe')
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- For roasting the squash:
- 1 butternut squash, about 2.2 pounds (1 kg) in weight, halved and seeds removed
- 2 tablespoons olive oil
- salt, to taste
- For preparing the soup:
- 2 tablespoons olive oil
- 1 red onion, minced
- 1/2 cup orange juice
- 3 cups chicken broth
- 1 cup heavy cream
- freshly grated turmeric, to taste
- freshly grated nutmeg, to taste
- black pepper, to taste
- lemon juice, to taste
- salt, to taste
- For garnishing
- a handful of fresh cilantro
- a handful of roasted pumpkin seeds
- some extra virgin olive oil for drizzling
Instructions
- 1
Roast the squash:
- 2
Preheat your oven to 430 °F (220 °C).
- 3
Rub the olive oil into the flesh of the butternut squash halves. Season the flesh to taste with salt and place skin-side down on a parchment-lined baking sheet. Roast the butternut squash halves in the preheated oven for 60-90 minutes, or until completely tender throughout. If they start to burn on the surface before they become tender, turn down the heat a little or cover with aluminum foil.
- 4
Take the roasted squash out of the oven and scoop out the flesh with a spoon while still hot.
- 5
Prepare the soup:
- 6
Heat about 2 tablespoons of olive oil over medium heat and add the minced onion. Sweat for 3-4 minutes until the onion turns translucent. Add the orange juice, chicken broth, pumpkin flesh, and heavy cream. Season the soup to taste with turmeric, nutmeg, pepper, lemon juice, and salt. While still hot, pour the soup into a blender and puree until smooth. Optionally, pass the pureed soup through a fine-mesh sieve to get a super-smooth texture. Retest for seasoning and adjust to taste.
- 7
Serve the soup:
- 8
Ladle the soup into individual soup bowls and garnish with a few cilantro leaves and pumpkin seeds. Lastly, drizzle the soup with some high-quality extra virgin olive oil. I like to serve it with some rustic bread like spelt bread.