Butternut Squash Soup Recipe
This creamy and flavorful butternut squash soup is perfect for chilly days. It's rich in vitamins and has a delightful sweetness from the squash. Simple to prepare, this soup makes for a comforting meal that can be enjoyed on its own or with crusty bread.
Equipment
- 1 Large pot
- 1 Blender or immersion blender
- 1 Cutting board
- 1 Measuring cups
- 1 Measuring spoons
- 1 Ladle
- 1 Spoon for stirring
Ingredients
- 1 medium butternut squash About 2 pounds.
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- to taste salt
- to taste pepper
- ½ cup heavy cream Optional for extra creaminess.
Instructions
- Start by peeling the butternut squash and scooping out the seeds. Cut it into 1-inch cubes.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until translucent.
- Add the minced garlic and cook for another 2 minutes, stirring frequently to prevent burning.
- Stir in the cubed butternut squash, ginger, nutmeg, salt, and pepper. Cook for another 5 minutes, stirring occasionally.
- Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 20 minutes, or until the squash is tender.
- Remove the pot from heat. Using a blender or immersion blender, carefully puree the soup until smooth.
- If desired, return the soup to low heat and stir in the heavy cream for added richness. Adjust seasoning with salt and pepper to taste.
- Serve warm in bowls, garnished with a drizzle of olive oil or a sprinkle of nutmeg if desired.
Notes
For a vegan option, omit the heavy cream or use coconut milk.
You can add toppings such as roasted pumpkin seeds or croutons for added texture.
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove before serving.