Butternut Squash Soup

Sharing is caring!

AuthorThe FishmongerCategory, DifficultyBeginner

Fall flavors aren't the first thing that comes to mind when you think of Florida. But with Thanksgiving coming, we can't help but pair this Butternut Squash Soup with some of our favorite fish sandwiches. Try this side dish with our Grouper Rueben or Smoked Mahi Monte Cristo sandwich.

Yields8 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

Ingredients
 1 medium size butternut squash, peeled and cut into 2” cubes
 1 tbsp olive oil
 1 pt heavy cream
 1 cup vegetable broth
 ½ tsp cinnamon
 Seasoning Mix (See below)
Utensils and Other Tools
 1 2-quart stock pot with lid
 1 Blender or Soup Mixer
 1 coffee grinder (for making seasoning mix)
 1 large mixing bowl
 1 Baking pan
 1 Tongs
 1 Mixing spoon
 1 Cutting board
 1 Measuring cups, spoons
 1 Sharp paring knife
 2 medium size serving bowls
 2 serving spoons
Seasoning Mix
 ½ tsp cumin seeds
 ½ tsp green cardamom pods
 ¼ tsp whole cloves
 1 tsp ground cumin
 ½ tsp sea salt
 ¼ tsp ground black pepper
 ¼ tsp ground mace

Directions
1

Preheat oven to 400 degrees.

2

In mixing bowl, blend butternut squash with olive oil.

3

Sprinkle seasoning ingredients over squash, blend to ensure squash is covered completely.

4

Evenly spread squash on baking pan.

5

Bake squash in oven for 25 minutes or until soft.

6

Place squash in blender and pulse until squash breaks apart.

7

Add heavy cream. Blend. Add enough broth to slightly smooth ingredients. Blend again.

8

Distribute squash in serving bowls. Top with a dash of cinnamon and serve immediately.

Seasoning Mix Directions
9

Place cumin seeds, cardamom pods, and cloves in coffee grinder. Grind ingredients to powder.

10

Add sea salt, black pepper and mace to coffee grinder. Mix all ingredients together in grinder.

Ingredients

Ingredients
 1 medium size butternut squash, peeled and cut into 2” cubes
 1 tbsp olive oil
 1 pt heavy cream
 1 cup vegetable broth
 ½ tsp cinnamon
 Seasoning Mix (See below)
Utensils and Other Tools
 1 2-quart stock pot with lid
 1 Blender or Soup Mixer
 1 coffee grinder (for making seasoning mix)
 1 large mixing bowl
 1 Baking pan
 1 Tongs
 1 Mixing spoon
 1 Cutting board
 1 Measuring cups, spoons
 1 Sharp paring knife
 2 medium size serving bowls
 2 serving spoons
Seasoning Mix
 ½ tsp cumin seeds
 ½ tsp green cardamom pods
 ¼ tsp whole cloves
 1 tsp ground cumin
 ½ tsp sea salt
 ¼ tsp ground black pepper
 ¼ tsp ground mace

Directions

Directions
1

Preheat oven to 400 degrees.

2

In mixing bowl, blend butternut squash with olive oil.

3

Sprinkle seasoning ingredients over squash, blend to ensure squash is covered completely.

4

Evenly spread squash on baking pan.

5

Bake squash in oven for 25 minutes or until soft.

6

Place squash in blender and pulse until squash breaks apart.

7

Add heavy cream. Blend. Add enough broth to slightly smooth ingredients. Blend again.

8

Distribute squash in serving bowls. Top with a dash of cinnamon and serve immediately.

Seasoning Mix Directions
9

Place cumin seeds, cardamom pods, and cloves in coffee grinder. Grind ingredients to powder.

10

Add sea salt, black pepper and mace to coffee grinder. Mix all ingredients together in grinder.

Butternut Squash Soup

Sharing is caring!

Leave a Reply

Your email address will not be published. Required fields are marked *

Scroll to Top