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Creamy Butternut Squash Soup with Grated Cheese

Creamy Butternut Squash Soup with Grated Cheese
This rich and velvety butternut squash soup is the ultimate comfort food for cold days. Silky smooth from blended roasted squash and enriched with heavy cream, it carries a warm depth from vegetable stock, a hint of salt, and a touch of black pepper. Once puréed, the soup is finished with cream and topped with sharp grated cheese for a savory punch. Serve it steaming hot with a sprinkle of fresh parsley and crusty bread on the side—it’s simple, satisfying, and deeply flavorful with minimal effort.
Ingredients
  • 600 g (1.3 lbs) butternut squash, peeled and cubed
  • 1 liter (4 cups) vegetable stock
  • 480 ml (2 cups) heavy cream
  • 5 g (1 tsp) salt
  • 2.5 g (1/2 tsp) freshly ground black pepper
Instructions

1. Place the cubed butternut squash in a large pot

2. Pour in the vegetable stock and add salt and pepper

3. Bring to a boil over high heat, then reduce to a simmer and cook for 18 to 22 minutes, until the squash is fork-tender

4. Remove from heat and carefully purée the soup with an immersion blender until completely smooth; alternatively, blend in batches in a countertop blender

5. Return the soup to the pot if using a blender, and stir in the heavy cream

6. Warm gently over low heat for 3 to 5 minutes without boiling

7. Taste and adjust seasoning if needed

8. Ladle into bowls, top with freshly grated cheese and chopped parsley, and serve with crusty bread on the side

Tools
  • blender
  • immersion blender
  • large pot
  • cutting board
  • knife
  • spoon

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