Butternut Squash Soup
A creamy, comforting butternut squash soup that’s nutritious and easy to prepare, perfect for cool days.
Ingredients
Main Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 medium onion, chopped
- 4 cloves garlic, roasted
- 4 cups vegetable broth Can be substituted with chicken broth
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- to taste Salt and pepper
- 2 tablespoons olive oil
- ¼ cup cream (optional) Can be replaced with coconut milk for a dairy-free option
- Fresh herbs for garnish (optional)
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and sauté it until it becomes translucent, about 5 minutes.
- Add the cubed butternut squash and roasted garlic, stirring to coat with the oil and onion.
- Sprinkle in ground cinnamon and nutmeg, then season with salt and pepper. Stir to combine.
- Pour in the vegetable broth and bring to a boil. Reduce heat and let it simmer for about 20-25 minutes, until the butternut squash is tender.
- Use an immersion blender to puree the soup until it’s smooth. Stir in cream for a richer flavor, if desired.
- Serve the soup warm, garnished with fresh herbs if desired.
Notes
Make sure your butternut squash is tender before blending for a creamy texture. For a chunky soup, reserve some cubed squash before blending. Avoid overheating the soup after adding cream to prevent curdling. Taste before serving; adjust seasoning as needed.
