As it turns out making a Butternut Squash soup without spending much time and without using a heavy whipping cream is very easy. I came up with this recipe on my own over the years. Plus my kid loves it. Below is the recipe.
1 butternut squash, peeled, seeded and cubed
4 carrots, peeled, chopped
1 apple, peeled, seeded and cubed
pinch of cinnamon, cumin, and coriander
8-10 sage leaves, chopped
3 cups of vegetable stock
2 tablespoons of Olive Oil
Salt to taste
1/4 cup of Olive Oil
Creme Fraiche or Sour Cream
Toasted pumpkin seeds
1. Peel and cut your vegetables. Smaller the cubes faster they cook. Also, use a sharp knife and a good peeler to cut the squash. Some people microwave squash before cutting it but I decided not to risk it blowing up (which I hear can happen).
2. Pour 2 tablespoons of Olive Oil in a large soup pot and on medium high heat saute squash, carrots and apple for 2 minutes. Add spices and sage leaves and saute for another 3 minutes, stirring occasionally. Lower the heat to medium if you see vegetables start burning. Next add stock, bring to a boil, stir, lower heat to medium low (or low, depends on your stove), cover with a lid and let cook for 1 hour until squash and carrots are soft stirring occasionally.
3. Puree squash, carrot and apple mixture in a blender. I worked in 2 batches. Transfer into a clean soup pot and salt to taste.
4. To fry sage leaves heat 1/4 cup of oil in a small pan until hot, add sage leaves and fry for 8-10 seconds, remove with a slotted spoon and sprinkle some salt on them. To serve, ladle the soup into a bowl, add creme fraiche or sour cream, few fried sage leaves and sprinkle with toasted pumpkin seeds.