Introduction
Butternut squash soup is a classic, velvety, and comforting dish perfect for chilly days. With its natural sweetness, smooth texture, and aromatic spices, this soup is not only delicious but also packed with nutrients. Whether you’re looking for a cozy fall meal or a nutritious soup to enjoy year-round, this butternut squash soup recipe is easy to make and incredibly satisfying.
Ingredients
For the Soup:
- 1 medium butternut squash, peeled, seeded, and cubed
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 medium carrot, chopped
- 1 medium apple (such as Granny Smith), peeled and chopped
- 4 cups vegetable broth
- 1/2 cup heavy cream (or coconut milk for a dairy-free version)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon olive oil
- 1 tablespoon butter
For Garnishing:
- Toasted pumpkin seeds
- Fresh thyme leaves
- A drizzle of cream or olive oil
Instructions
Step 1: Sauté the Aromatics
In a large pot, heat olive oil and butter over medium heat. Add the chopped onion and cook until translucent, about 3–4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Step 2: Add Vegetables and Apple
Add the cubed butternut squash, chopped carrot, and apple to the pot. Stir well to combine and let them cook for about 5 minutes, allowing the flavors to meld.
Step 3: Simmer the Soup
Pour in the vegetable broth, then add salt, pepper, cinnamon, and nutmeg. Stir everything together, bring to a boil, then reduce the heat and let it simmer for about 20–25 minutes, or until the butternut squash and carrots are tender.
Step 4: Blend Until Smooth
Using an immersion blender, blend the soup directly in the pot until smooth. Alternatively, carefully transfer the soup to a blender in batches and blend until creamy. Return the soup to the pot if using a blender.
Step 5: Add Cream and Adjust Seasoning
Stir in the heavy cream (or coconut milk for a dairy-free option) and mix well. Taste and adjust seasoning if necessary. Let it simmer for another 2–3 minutes on low heat.
Step 6: Serve and Garnish
Ladle the soup into bowls and garnish with toasted pumpkin seeds, fresh thyme leaves, and a drizzle of cream or olive oil. Serve warm and enjoy!
Tips
- Roasting Option: For extra depth of flavor, roast the butternut squash at 400°F (200°C) for 25–30 minutes before adding it to the pot.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Spice It Up: Add a pinch of cayenne pepper for a little heat.
- Dairy-Free Option: Use coconut milk or cashew cream instead of heavy cream.