Butternut Squash Soup
Butternut Squash Soup is a warm and comforting dish that's perfect for cool fall and winter nights. Our Butternut Squash Soup recipe is easy to make and packed with sweet and earthy flavors. The creamy soup is made with roasted butternut squash, spices, and broth, creating a dish that's both satisfying and healthy. Serve it with crusty bread or a salad for a complete meal. Whether you're looking for a light lunch or a comforting dinner, this Butternut Squash Soup is sure to please. It's a great dish to make for meal prepping or for a quick and satisfying weeknight dinner. Give it a try and enjoy the taste of fall in your own kitchen!
For 4 Servings:
1 tablespoon of olive oil
1 medium onion, chopped
2 cloves of garlic, minced
1 medium butternut squash, peeled, seeded and cubed (about 4 cups)
2 cups of vegetable broth (or chicken broth)
1/2 cup of heavy cream
1/4 teaspoon of nutmeg
Salt and pepper to taste
Chopped fresh parsley or thyme for garnish (optional)
Note: You can also add other spices, such as cinnamon or cumin, or ingredients like apple or carrot to adjust the flavor of the soup. Additionally, you may need to adjust the amount of broth and cream depending on the size of your butternut squash and your desired thickness of the soup.
1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
2. Add the minced garlic, ground ginger, and ground cinnamon to the pot and sauté for an additional 1-2 minutes until fragrant.
3. Add the cubed butternut squash to the pot and stir to combine.
4. Pour in the chicken or vegetable broth, and bring the mixture to a boil.
5. Reduce the heat to low and let the soup simmer for 20-25 minutes, or until the butternut squash is tender and cooked through.
6. Remove the pot from the heat and let the soup cool for a few minutes.
7. Using an immersion blender or a regular blender, puree the soup until it's smooth and creamy.
8. Return the pot to the stove and heat the soup over medium heat.
9. Stir in the heavy cream or coconut milk and season with salt and black pepper to taste.
10. Simmer the soup for an additional 5-10 minutes until it's heated through.
11. Remove the pot from the heat and ladle the soup into bowls.
12. Garnish with roasted pumpkin seeds or croutons if desired.
13. Serve hot and enjoy your delicious Butternut Squash Soup!
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