Butternut Squash Soup
This creamy and comforting Butternut Squash Soup is perfect for chilly days. It features the sweet, nutty flavor of butternut squash, blended with aromatic spices and a touch of cream. Enjoy it as a starter or a main dish.
Equipment
- 1 Large pot or Dutch oven
- 1 Blender or immersion blender
- 1 Cutting board
- 1 Measuring cups and spoons
Ingredients
- 1 medium butternut squash, peeled, seeded, and cubed About 2-3 pounds.
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 medium apple, peeled and chopped Such as Granny Smith.
- 4 cups vegetable broth
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- to taste salt
- to taste pepper
- ½ cup heavy cream or coconut milk Optional for added creaminess.
- 2 tablespoons olive oil For sautéing.
Instructions
- Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and carrot to the pot and sauté for about 5-7 minutes until the onions are translucent.
- Stir in the minced garlic and cook for 1-2 minutes until fragrant.
- Add the cubed butternut squash, chopped apple, ground ginger, cinnamon, nutmeg, salt, and pepper. Stir well to combine.
- Pour in the vegetable broth and bring to a boil. Reduce the heat to a simmer and cook for 20-25 minutes, or until the squash is tender.
- Remove the pot from heat and let it cool slightly. Using a blender or immersion blender, carefully blend the soup until smooth.
- If desired, stir in the heavy cream or coconut milk for added creaminess.
- Taste and adjust seasoning if necessary. Serve warm.
Notes
For a thicker soup, use less broth. For a thinner consistency, add more broth.
This soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. Reheat gently on the stove before serving.
Top with roasted pumpkin seeds or croutons for added texture, if desired.