Butternut Squash Soup with Apple Cider and Spiced Crema

My mentor and dear friend Carlo deMarco taught me how to make this velvety butternut squash soup. It is guaranteed to make your heart happy!  I have since adapted it and added a spiced crema, to add some pizazz. Feel free to top it with a sprinkle of toasted pepitas, crumbled gingersnaps or extra cracked black pepper if you like it spicy. Olinda olive oil helps all the spices stick to the sweet butternut squash. Check out my QR code below to watch my recipe reel for this soup!

8 cups of diced and peeled butternut squash, diced into about 1.5-inch chunks, about one large butternut squash

2 tablespoons olive oil

Kosher salt, to taste

Freshly cracked black pepper, to taste

Pinch of ground nutmeg

Pinch of ground ginger

Pinch of ground cinnamon

1 tablespoon unsalted butter

1 onion, chopped

4 cups apple cider, or 3 cups apple cider plus one cup chicken stock, to make it less sweet

1-2 tablespoons of heavy cream, optional

Spiced Crema

¼ cup heavy cream

Kosher salt, to taste

Freshly cracked black pepper, to taste

2 teaspoons brown sugar Zest of 1/2 an orange

Pinch of nutmeg

Pinch of ginger

Pinch of cinnamon

Preheat oven to 400F. Cover a baking sheet with parchment paper.

In a large bowl, Toss the butternut squash with 1 tablespoon olive oil, salt, pepper, ground nutmeg, ground ginger, ground cinnamon, until the spices and oil thoroughly coat the squash. Spread onto the baking sheet in an even layer and roast until you can easily pierce them with a fork, about one hour. In the meantime, heat a large pot or Dutch oven over medium heat. Add 1 tablespoon butter and 1 tablespoon olive oil. Add the chopped onion, salt and pepper to taste. Cook until the onion softens and are translucent, about 20 minutes, while stirring occasionally, add squash and apple cider. Bring to simmer. Let simmer 10 minutes on low. Blend in a blender or with an immersion blender, strain and serve with a dollop of spiced crema. Adjust seasoning as needed.

Let’s make the spiced crema.

In a large bowl, whip the heavy cream, salt and pepper until fluffy, but not whipped like whipped cream. Aim to have the consistence of melted whipped cream. Add brown sugar, orange zest, nutmeg, ginger and cinnamon.