Description
A comforting and velvety bowl of Creamy Butternut Squash Soup that captures the essence of family and warmth.
Ingredients
Scale
- 3 to 4 cups butternut squash, peeled and cubed
- 1 medium onion, chopped
- 2 garlic cloves, 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
- 2 tablespoons olive oil or butter
- Optional toppings: fresh herbs like parsley or chives, pumpkin seeds
Instructions
- Prep the ingredients: Peel and dice the butternut squash.
- Sauté the aromatics: In a large pot, heat olive oil or butter over medium heat. Add chopped onion and cook until softened (4-5 minutes), then add minced garlic and sauté for another minute.
- Cook the squash: Add the cubed butternut squash and stir to coat. Cook for 5-7 minutes, stirring occasionally.
- Pour the broth: Add enough broth to cover the squash by an inch. Bring to a boil, then reduce heat and simmer for 20-25 minutes until tender.
- Blend until creamy: Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer batches to a blender, allowing steam to escape.
- Add the cream: Return blended soup to heat, stir in cream or coconut milk, and add nutmeg, salt, and pepper to taste. Simmer for another 5 minutes.
- Serve and garnish: Ladle into bowls and top with fresh herbs, pumpkin seeds, or a drizzle of cream.
Notes
For a vegan option, use coconut cream. This soup is great paired with crusty bread or a fresh salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 30mg
Keywords: butternut squash, soup, vegetarian, comfort food