Butternut Squash Soup
This creamy butternut squash soup is a comforting and flavorful dish, perfect for chilly days. The natural sweetness of the squash is balanced by the savory notes of onion and garlic, making it a delightful starter or main course.
Equipment
- 1 Large pot or Dutch oven
- 1 Blender or immersion blender
- 1 Cutting board
- 1 Measuring cups and spoons
- 1 Ladle
Ingredients
- 2 medium butternut squash About 2 to 3 pounds total.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- to taste N/A salt
- to taste N/A pepper
- 1 tablespoon olive oil
- ½ cup coconut milk Optional, for creaminess.
- N/A N/A fresh herbs (like parsley or cilantro) Optional for garnish.
Instructions
- Start by peeling the butternut squash. Cut it in half lengthwise, remove the seeds, and chop the flesh into cubes.
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the chopped onion to the pot and sauté for about 5 minutes until translucent.
- Add the minced garlic, cumin, and cinnamon to the onions, stirring for around 1 minute until fragrant.
- Add the chopped butternut squash to the pot, followed by the vegetable broth. Stir to combine and bring to a simmer.
- Cover the pot and let the mixture cook for about 20 minutes, or until the squash is tender.
- Once the squash is tender, remove the pot from heat. Using an immersion blender, blend the soup until smooth.
- If you want a creamier texture, stir in the coconut milk. Season the soup with salt and pepper to taste.
- Serve hot, garnished with fresh herbs if desired.
Notes
You can store any leftovers in an airtight container in the refrigerator for up to 3 days. This soup can be easily frozen for up to 3 months. Consider adding a squeeze of lemon juice or a splash of apple cider vinegar for some acidity, which enhances the flavors.