So simple, yet, so delicious! Just a few ingredients transforms winter squash into an wonderfully scrumptious creamy golden soup! Although we call it "Creme", there is not a drop of cream or other fat/oil in this lovely soup. Butternut/Pumpkin Creme is naturally gluten, dairy, and fat free. The pepper and cayenne complement the natural sweetness of the squash and nutmeg elevates the luscious golden cream to the next level.
Use your favorite winter squash; or try any of the ones pictured below. We love this cream so well that I often make a double batch so there is plenty to enjoy and share with a friend.
Butternut squash is often available already peeled and cut - the hardest part of prep already done! so it is easy peasy and quick.
Onions maybe omitted; if you omit them, a pinch or two of freshly ground cumin maybe added.
Use your favorite winter squash; or try any of the ones pictured below. We love this cream so well that I often make a double batch so there is plenty to enjoy and share with a friend.
Butternut squash is often available already peeled and cut - the hardest part of prep already done! so it is easy peasy and quick.
Onions maybe omitted; if you omit them, a pinch or two of freshly ground cumin maybe added.
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| Butternut (Winter Squash) or Pumpkin Cream |
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| Pie Pumpkin in the back, Delicata in left corner, Butternut in the middle, and green Kabocha |
INGREDIENTS:
2 lbs Butternut squash/winter squash, peeled and cut into large chunks
1 small Onion, diced
1/4 tsp Turmeric
1-2 pinches Cayenne (optional)
1-2 pinches Cayenne (optional)
Salt and freshly ground Black Pepper to taste
1/4 cup Cashews, preferably raw
1 pinch Nutmeg
Optional Garniches
Freshly ground pepper/paprika/cayenne
Grilled corn kernels
Toasted Pumpkin or Sunflower seeds
Herbs
Coconut Milk, chilled
1 pinch Nutmeg
Optional Garniches
Freshly ground pepper/paprika/cayenne
Grilled corn kernels
Toasted Pumpkin or Sunflower seeds
Herbs
Coconut Milk, chilled
METHOD:
Place butternut, onion,cashews, turmeric, nutmeg, salt to taste and cayenne if using, in a pan with a cup of water; cook until squash is tender. Check to make sure there is enough water and the veggies do not scorch or burn. Let cool a little.
Puree the cooked veggies and process until smooth and silky. The veggies may need to be pureed in 2 or 3 batches. Although I prefer a regular blender for the silky texture it gives, an immersion blender maybe used as well. Add a little extra water as needed to get the right consistency and thinness.
Puree the cooked veggies and process until smooth and silky. The veggies may need to be pureed in 2 or 3 batches. Although I prefer a regular blender for the silky texture it gives, an immersion blender maybe used as well. Add a little extra water as needed to get the right consistency and thinness.
Pour the puree back into the pan and heat through.
Serve hot with additional freshly ground pepper and your favorite garnishes.
Enjoy!!
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| Butternut Cream with Grilled Corn Kernels |
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