Creamy Butternut Squash Soup with Cayenne Seeds
Cooking Time: 30 minutes
Serving: 8 servings
50 grams (1 stick) unsalted butter
2 large yellow onions, finely chopped
2 teaspoons peeled and grated fresh ginger
2 carrots, peeled and thinly sliced
1 teaspoon dried ground mace
½ teaspoon finely ground white pepper
1.4 kilograms butternut squash, peeled, seeded, and cut into 2.5 centimeter chunks
1 large yam, peeled and cut into 2.5 centimeter chunks 1.65 liters chicken broth
8 sugar-dumpling pumpkins
Cayenne pepper to taste
Salt to taste
Try this Creamy Butternut Squash Soup with a hint of cayenne seeds. The soup is served in delightful sugar dumplings, which act as individual serving bowls. It's a delightful, unexpected appetizer that's perfect for a chilly autumn day. Plus, you can make it ahead of time and keep it in the fridge for up to two days. Enjoy!
In a large, heavy saucepan, melt 100g of butter over medium heat. When the butter starts to foam, add 100g of onions, 10g of ginger, and 150g of carrots. Cook until the onion is translucent, about 6 minutes. Add a pinch of mace, a dash of white pepper, 200g of squash, 200g of yam, and 1 liter of chicken broth. Bring the mixture to a boil, then reduce to a simmer, cover, and cook until the vegetables are very soft, about 10 minutes. Working in batches, transfer the soup to a blender or food processor and purée. Return the puréed soup to a large saucepan and add a bit of water if the soup is too thick.
Preheat the oven to 190°C.
Forty-five minutes before serving the soup, cut the top off each pumpkin to make a lid and scoop out the seeds and pulp. Reserve 100g of the seeds and discard the remaining seeds and pulp.
Rinse the seeds and pat them dry. Place the seeds on a small baking tray and sprinkle with cayenne pepper and salt. Bake for 5 minutes, or until lightly browned. Transfer to a small bowl and set aside.
Place the pumpkins and lids flesh-side down in a baking dish, keeping the pairs together so they match. Add 60ml to 120ml of water to the dish and bake for 15 minutes, or until the flesh starts to yield to gentle pressure. Do not overcook, or they will be too soft to hold the soup.
To serve, reheat the soup if necessary. Ladle the soup into the pumpkin shells, garnish with the spiced seeds, and cover each with a lid.
Recommended Wine Pairing:
We recommend pairing the recipe with:
Check out this amazing white wine crafted in Alentejo, Portugal! Made with a blend of Antão Vaz, Verdelho, and Viognier grape varieties, it's a true gem. The Viognier brings a burst of tropical fruit flavors, like juicy mango, ripe apricot, and zesty citrus. Its smooth and velvety texture, along with a perfectly balanced acidity, make it an absolute delight. Pair it with Butternut Squash Soup to create a heavenly combination of fruity and earthy flavors. Cheers to a fantastic wine experience!
Introducing Mantel Blanco Barrica, a one-of-a-kind Verdejo wine from D.O. Rueda. Crafted with exceptional old-vine Verdejo grapes, it undergoes maturation in oak barrels, resulting in delightful toasted and vanilla aromas. Experience its exquisite acidity and velvety texture. Pair it with this soup recipe for a truly delightful experience. Cheers!
Check out the incredible D.O.C Dealul Mare region in Romania and experience its unique local terroir. Our elegant "vin romana" is a dry white wine that combines Chardonnay, Feteasca Alba, and Riesling grapes, resulting in delightful notes of wildflowers and exotic fruits. What sets this white wine apart is the harmonious blend of traditional winemaking techniques with cutting-edge "new world" technology. Cheers!
Experience the vibrant and refreshing taste of Gewurztraminer grapes with this exceptional wine from D.O. Somontano. Bursting with delightful floral aromas and hints of sweet spices, it's the perfect choice for wine enthusiasts seeking a smooth and elegant dry white. Allow its powerful character to shine by pairing it with this creamy butternut squash soup.