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Butternut Squash Soup

Butternut Squash Soup
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This Butternut Squash Soup is a silky, creamy, and naturally sweet dish perfect for chilly evenings or anytime you need a cozy and nourishing bowl. Made with simple ingredients and easy steps, it delivers a rich, velvety texture balanced by natural sweetness and subtle aromatics. Customizable and comforting, it’s packed with vitamins and antioxidants to support your wellbeing.

Ingredients

Scale

Main Ingredients

  • 1 medium butternut squash (about 2 to 3 pounds), peeled, seeded, and cubed
  • 1 medium onion, chopped
  • 2–3 cloves garlic, minced
  • 4 cups vegetable or chicken broth
  • 1/2 cup heavy cream or coconut milk
  • 2 tablespoons olive oil or butter
  • Salt, to taste
  • Black pepper, to taste

Optional Spices & Flavorings

  • 1/4 teaspoon nutmeg (optional)
  • 1/4 teaspoon cinnamon (optional)
  • 1/4 teaspoon curry powder (optional)
  • Pinch of cayenne pepper or a splash of hot sauce (for spicy kick)
  • Fresh herbs like thyme, sage, or rosemary (optional)
  • Smoked paprika or chipotle powder (optional for smoky flavor)

Instructions

  1. Prepare the Ingredients: Peel and cube the butternut squash, chop the onion, and mince the garlic. Prepping all ingredients ahead helps keep the cooking process smooth.
  2. Sauté Aromatics: Heat olive oil or butter in a large pot over medium heat. Add the onions and cook until translucent and soft, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
  3. Cook the Squash: Add the cubed butternut squash to the pot, stirring to coat with the aromatics. Pour in the broth, bring to a simmer, and cook until the squash is tender, about 20 minutes.
  4. Blend Until Smooth: Using an immersion blender or carefully transferring the soup to a countertop blender, puree until perfectly smooth and creamy without lumps.
  5. Add Cream and Seasonings: Stir in the heavy cream or coconut milk. Season with salt, pepper, and any optional spices you prefer. Heat gently to warm through without boiling.
  6. Serve Hot: Pour into bowls and garnish as desired with options like a drizzle of olive oil, toasted pumpkin seeds, fresh herbs, or sour cream. Best served fresh but also delicious the next day.

Notes

  • Roast the butternut squash cubes at 400°F (200°C) for 25-30 minutes to enhance sweetness and add caramelized flavor.
  • Use fresh butternut squash for best flavor; avoid pre-cut squash that may have lost natural sweetness.
  • Sautéing onions and garlic first unlocks their natural sugars and enriches the soup’s flavor.
  • Adjust broth and cream amounts to control soup thickness to your preference.
  • Allow soup to cool slightly before blending to avoid hot splatters.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freeze in suitable containers for up to 3 months; thaw overnight in the refrigerator before reheating.
  • Reheat gently on the stovetop over low heat, stirring occasionally; add broth or cream if soup thickens too much.

Nutrition

Keywords: butternut squash soup, creamy soup, fall soup, vegan soup, gluten free soup, autumn recipe, comfort food

Find it online: https://mealsbysarah.com/butternut-squash-soup/