Butternut Squash Soup Recipe
- Cook Time: 45 minutes
- Total Time: 45 minutes
- Diet: Vegetarian, Gluten-Free, Vegan
Ingredients
Scale
- 1 medium butternut squash (about 3 pounds), peeled, seeded, and cubed
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 3 cups vegetable or chicken broth
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/2 cup heavy cream or full-fat coconut milk (optional for extra creaminess)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for about 5 minutes until it becomes translucent and soft. Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn.
- Add the cubed butternut squash to the pot along with the salt, pepper, nutmeg, and cinnamon. Stir well to coat the squash in the oil and aromatics. Pour in the broth, ensuring the squash is mostly submerged. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 to 25 minutes, or until the squash is very fork-tender.
- Once the squash is soft, remove the pot from the heat. Use an immersion blender directly in the pot to blend the soup until it is completely smooth. If you do not have an immersion blender, carefully transfer the soup in batches to a standard blender, ensuring you leave the lid slightly cracked to let steam escape. Blend until smooth and return to the pot.
- Stir in the heavy cream or coconut milk if you prefer a richer texture. Taste the soup and add more salt or pepper if needed. Heat the soup over low heat for another 2 to 3 minutes to ensure everything is well combined and hot.
Find it online: https://www.pleasecook.com/healthy/butternut-squash-soup-recipe/