Elevate your soup: discover the unexpected ingredient that transforms butternut squash soup

Butternut squash soup is a fall classic, but there’s one question that always seems to divide people: does it need cream? Some argue that cream adds a rich, velvety texture and enhances the sweetness of the squash, while others prefer a lighter, more rustic soup. In this blog post, we’ll explore the pros and cons of adding cream to butternut squash soup and provide you with tips on how to make the perfect bowl, whether you’re team cream or team no cream.

The Case for Cream

• Rich, velvety texture: Cream adds a luxurious mouthfeel to butternut squash soup, making it smooth and velvety. This is especially desirable for those who prefer a creamy and comforting soup.
• Enhanced sweetness: The natural sweetness of butternut squash is complemented by the addition of cream, creating a harmonious flavor profile that is both indulgent and satisfying.
• Balanced acidity: The acidity of butternut squash can sometimes be overwhelming, but cream helps to balance it out, creating a more harmonious and well-rounded soup.

The Case Against Cream

• Unnecessary calories: Cream is a high-calorie ingredient, so adding it to butternut squash soup can significantly increase the calorie content.
• Overpowering flavor: Too much cream can overpower the delicate flavor of butternut squash, making the soup too rich and heavy.
• Limited nutritional value: Cream does not offer much nutritional value beyond fat, so it’s not a good source of vitamins or minerals.

How to Make Butternut Squash Soup with Cream

If you’re convinced that cream is the way to go, here’s a simple recipe for butternut squash soup with cream:

Ingredients:

• 1 large butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and cook until softened.
3. Add the garlic and cook for 1 minute more.
4. Add the butternut squash and vegetable broth. Bring to a boil, then reduce heat and simmer until the squash is tender.
5. Use an immersion blender or transfer the soup to a regular blender and puree until smooth.
6. Stir in the heavy cream and season with salt and pepper to taste.

How to Make Butternut Squash Soup Without Cream

If you prefer a lighter and cream-free soup, here’s a recipe for butternut squash soup without cream:

Ingredients:

• 1 large butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/4 cup pumpkin puree
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and cook until softened.
3. Add the garlic and cook for 1 minute more.
4. Add the butternut squash and vegetable broth. Bring to a boil, then reduce heat and simmer until the squash is tender.
5. Use an immersion blender or transfer the soup to a regular blender and puree until smooth.
6. Stir in the pumpkin puree and season with salt and pepper to taste.

Tips for the Perfect Butternut Squash Soup

• Roast the squash: Roasting the butternut squash before adding it to the soup intensifies its sweetness and flavor.
• Use a good quality broth: The broth is the base of your soup, so use a high-quality vegetable broth or chicken broth.
• Don’t overcook the soup: Butternut squash soup is best when it’s slightly chunky, so don’t overcook it.
• Season to taste: Add salt and pepper to taste, and don’t be afraid to experiment with other spices, such as nutmeg or cinnamon.
• Garnish with your favorites: Top your soup with a dollop of sour cream, a sprinkle of toasted nuts, or a drizzle of olive oil.

Alternatives to Cream

If you’re looking for a creamy texture without adding cream, you can try the following alternatives:

• Coconut milk: Coconut milk is a dairy-free alternative that adds a subtle sweetness and creaminess to butternut squash soup.
• Greek yogurt: Greek yogurt is a high-protein alternative that adds a tangy flavor and a creamy texture.
• Mashed potatoes: Mashed potatoes can be added to butternut squash soup to thicken it and add a creamy texture.

Final Note: The Final Verdict

So, does butternut squash soup need cream? Ultimately, the decision is up to you. If you prefer a rich, velvety texture and enhanced sweetness, then go ahead and add cream. However, if you’re looking for a lighter, more rustic soup, then you can easily omit the cream. Either way, the key is to use high-quality ingredients and to season the soup to your taste.

What You Need to Know

Q: Can I use canned butternut squash to make soup?
A: Yes, you can use canned butternut squash to make soup. Just be sure to drain and rinse the squash before using it.

Q: How can I make my butternut squash soup vegan?
A: To make your butternut squash soup vegan, simply omit the cream and use a dairy-free broth.

Q: What are some other ways to flavor butternut squash soup?
A: You can add a variety of spices to butternut squash soup, such as nutmeg, cinnamon, or curry powder. You can also add a bit of maple syrup or honey to enhance the sweetness.