Butternut Squash Soup with Cinnamon Crema is like autumn served up in a bowl! Heavenly, mouth-watering, and fabulous in every way!
Butternut Squash Soup with Cinnamon Crema is taking me back to my amazing days in Puebla, Mexico. I had some of the best soups ever while I lived in Mexico. Holy cow this soup looks AND tastes just like the ones I had and loved so much. I’ll give you all a little Mexican culture fun fact today… they literally call soups like this “Crema” (cream) this soup would be called, “Crema de Calabaza”. They call any other soup that is not “crema” (like this), “sopa” which directly translates to soup. Now you know!!!
Butternut Squash Soup with Cinnamon Crema is Mexico approved & that’s sayin’ something big!!!
Madeliene & Ruthie 🙂
Butternut Squash Soup
- 1.5 pounds 4 ¾ cups butternut squash, peeled and medium diced
- 1 large carrot peeled and diced
- ½ yellow onion peeled and diced
- 1 celery stalk diced
- 8 cups vegetable stock
- 2 cups heavy whip cream
- ¼ cup brown sugar optional
- 2 tablespoons butter
- 2 tablespoons maple syrup
- 1 teaspoon cinnamon
- sachet for easy removal
- ⅛ teaspoon nutmeg
- ⅛ teaspoon pure vanilla
- 2 teaspoons sea salt or to taste
- ¼ teaspoon pepper or to taste
- Cinnamon Crema:
- 1/2 cup heavy cream
- 1/2 teaspoon cinnamon
- 1 teaspoon agave
- In a large heavy bottom pot add squash, carrots, onions, celery, cinnamon, and nutmeg with the butter and cook until soft.
- Add the brown sugar, vanilla, maple syrup, and star anise; simmer for 1 minute or until melted.
- Add the vegetable stock and half the salt and pepper; simmer until reduced by 1/3 of it's volume and vegetables are soft and cooked. (approx 25-30 minutes or until liquid just barely covers vegetables).
- Remove soup from heat and remove star anise.
- Puree the soup in blend in batches, return to pot, and add the cream with remaining salt and pepper to taste.
- Cinnamon Crema:
- Combine ingredients; whisk to incorporate.
- Ladle soup into serving bowl and drizzle with crema.
- Serve immediately and Enjoy!