Butternut Scotch
Cozy up with this luscious Butternut Scotch, a velvety butternut squash soup that’s perfect for autumn evenings and holiday gatherings alike. This recipe combines the natural sweetness of roasted butternut squash with warm spices like cinnamon and nutmeg, creating a perfectly balanced blend of savory and sweet. A touch of maple syrup and heavy cream adds richness, while fresh sage leaves make the perfect garnish for a visually stunning presentation. With only 15 minutes of prep time and easy-to-follow steps, this creamy soup is the ultimate comfort food for family dinners or special occasions. Serve it as a starter or pair it with crusty bread for a satisfying main dish. Ideal for anyone seeking fall-inspired recipes, quick weeknight meals, or elegant seasonal soups!
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Recipe Information
Ingredients
- 1 medium-sized (~2 lbs) butternut squash
- 2 tablespoons unsalted butter
- 1 medium, diced yellow onion
- 2 minced garlic cloves
- 0.25 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 4 cups vegetable stock
- 0.5 cups heavy cream
- 1 tablespoon maple syrup
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 4 for garnish (optional) fresh sage leaves
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Slice the butternut squash in half lengthwise and scoop out the seeds. Place the halves cut-side down on the prepared baking sheet. Roast in the oven for 30-35 minutes, or until the flesh is fork-tender.
While the squash is roasting, heat the butter in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic, ground cinnamon, and ground nutmeg, cooking for an additional 1 minute until fragrant.
Remove the squash from the oven and let it cool slightly. Scoop the flesh out of the skin and add it to the pot with the onions and spices.
Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat to low and let it simmer for 10 minutes to allow the flavors to meld.
Using an immersion blender, puree the soup until creamy and smooth. Alternatively, transfer the soup in batches to a countertop blender and blend carefully, returning it to the pot after blending.
Stir in the heavy cream, maple syrup, salt, and black pepper. Taste and adjust the seasoning as needed.
Heat the soup gently over low heat for 2-3 minutes, ensuring it does not come to a boil.
Ladle the soup into bowls and garnish with fresh sage leaves, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.1 g | 23% | |
| Saturated Fat | 10.1 g | 51% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 823 mg | 36% | |
| Total Carbohydrate | 45.2 g | 16% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 12.8 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 139 mg | 11% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1118 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
