Butternut Squash Soup Recipe
Ingredients
- 1 medium butternut squash about 2 pounds, peeled, seeded, and cubed
- 1 tablespoon olive oil
- 1 large onion chopped
- 3 cloves garlic minced
- 4 cups vegetable or chicken broth
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and black pepper to taste
- 1/2 cup coconut milk or heavy cream optional, for creaminess
- Fresh herbs such as thyme or sage, optional, for garnish
- Crusty bread optional, for serving
Instructions
Prepare the squash:
- Peel, seed, and cube the butternut squash.
Sauté the onion and garlic:
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and sauté until softened, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
Cook the squash:
- Add the cubed butternut squash to the pot and stir to combine with the onions and garlic.
- Pour in the broth, ensuring the squash is fully covered.
- Add the ground cinnamon, ground nutmeg, salt, and black pepper.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the squash is tender.
Blend the soup:
- Once the squash is tender, remove the pot from heat.
- Use an immersion blender to puree the soup until smooth. If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth.
Add creaminess (optional):
- Stir in the coconut milk or heavy cream for a creamier texture.
- Adjust seasoning with additional salt and pepper if needed.
Serve:
- Ladle the soup into bowls and garnish with fresh herbs if desired.
- Serve hot with crusty bread on the side.
Notes
Butternut Squash Soup is a warm, comforting dish perfect for fall and winter. The natural sweetness of the squash combined with the aromatic spices creates a deliciously rich and creamy soup that's both nourishing and satisfying.