Description
This creamy butternut squash soup combines sweet, nutty flavors with aromatic spices for a comforting dish perfect for fall.
Ingredients
Scale
- 1 butternut squash, peeled and cubed
- 1 sweet onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or coconut milk
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- Salt and pepper to taste
- Fresh herbs (thyme or sage) for garnish
Instructions
- Prepare the squash: Begin by peeling and cutting your butternut squash into cubes.
- Sauté aromatics: In a large pot, heat some olive oil over medium heat. Add chopped onions and sauté until translucent. Toss in minced garlic and sauté for another minute until fragrant.
- Add squash and broth: Stir in the cubed squash, along with your choice of broth. Bring this mixture to a gentle simmer. Cover and cook for about 20 minutes or until the squash is tender.
- Blend until smooth: Use an immersion blender, or carefully transfer the soup in batches to a countertop blender. Blend until the soup reaches a silky texture.
- Stir in cream and spices: Return the blended soup to the pot. Stir in your heavy cream or coconut milk, and season with nutmeg, cinnamon, salt, and pepper. Allow it to simmer for a few more minutes to meld the flavors.
- Serve: Ladle the soup into bowls and garnish with fresh herbs or a drizzle of cream for a beautiful presentation.
Notes
For a different twist, substitute butternut squash with pumpkin or sweet potato. This soup can also be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 40mg
Keywords: butternut squash, soup, comfort food, fall recipes, vegetarian soup