Summary:

Butternut Squash Soup is a gluten free and lacto ovo vegetarian hor d'oeuvre. This recipe makes 6 servings with 300 calories, 7g of protein, and 15g of fat each. For $1.1 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. It is perfect for Autumn. 1 person were impressed by this recipe. A mixture of butternut squash, cayenne pepper, whipping cream, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Foodista. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a pretty good spoonacular score of 56%. If you like this recipe, take a look at these similar recipes: Butternut Squash : Butternut Squash, Pear and Yogurt Soup, Butternut Squash Soup with Curried Squash Seeds, and Butternut Squash : Butternut Squash Soup & More.

Dietary Info:

Ingredients:

• 0.25 cup butter - N/A
• 1 large onion - N/A
• 2 leeks - N/A
• 1 large potato - N/A
• 1 medium butternut squash - N/A
• 3 cups chicken stock - N/A
• 6 servings whipping cream - N/A
• 1 pinch nutmeg - N/A
• 1 pinch cayenne pepper - N/A
• 6 servings salt and pepper - N/A
• 6 servings pumpkin seeds - N/A

Instructions:

1. Melt your butter in a large saucepan and add your onion and leeks and cook until softened.
2. Add potato and squash and stir in chicken stock, nutmeg, cayenne, season with salt and pepper.
3. Bring mixture to a boil and then reduce heat and simmer covered until everything is softened (about 20-30 minutes).
4. Use a hand blender/food processor to smooth out the soup. Stir in enough whipping cream til it reaches your preferred consistency. Re-season if necessary.
5. Add in a few basil leaves. (The basil really lifts the flavor of the soup and gives it a hint of real garden freshness.)
6. Serve with pine nuts/squash seeds as a garnish.