Here’s a delicious and comforting Butternut Squash Soup recipe, perfect for fall or any time you’re craving a warm, flavorful meal. This soup is rich, creamy, and easy to make!
Ingredients:
- 1 large butternut squash (about 2-3 lbs), peeled, seeded, and cubed
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated (optional)
- 4 cups vegetable or chicken broth
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and pepper, to taste
- 1/2 cup coconut milk or heavy cream (optional for creaminess)
- Fresh parsley or chives for garnish
Instructions:
1. Roast the Butternut Squash (Optional for Extra Flavor):
- Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with a drizzle of olive oil, salt, and pepper.
- Spread the squash on a baking sheet in a single layer and roast for 25-30 minutes, until tender and slightly caramelized.
- Roasting enhances the natural sweetness, but if you’re short on time, you can skip this step and simply cook the squash in the soup pot.
2. Sauté the Onion and Garlic:
- In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for 5-7 minutes, until softened and translucent.
- Add the minced garlic and grated ginger (if using) and sauté for another 1-2 minutes, until fragrant.
3. Cook the Butternut Squash:
- Add the roasted (or raw) butternut squash cubes to the pot. Stir in the vegetable or chicken broth, ground cinnamon, and nutmeg.
- Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the squash is very tender (if not roasted).
4. Blend the Soup:
- Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender and blend until smooth. Be careful when blending hot liquids.
- If the soup is too thick, you can add more broth or water to reach your desired consistency.
5. Add Cream and Season:
- Stir in the coconut milk or heavy cream (if using) for extra creaminess.
- Season the soup with salt and pepper to taste, and simmer for another 5 minutes to heat through.
6. Serve:
- Ladle the soup into bowls and garnish with fresh parsley or chives.
- You can also drizzle a little extra coconut milk or cream on top for presentation, and serve with crusty bread or a side salad.
Tips:
- Spices: For a spicier kick, add a pinch of cayenne pepper or red pepper flakes.
- Make Ahead: This soup stores well in the fridge for up to 4 days or in the freezer for up to 3 months. Reheat gently on the stovetop.
- Add Toppings: Top with toasted pumpkin seeds, croutons, or a sprinkle of grated Parmesan for extra texture and flavor.
This Butternut Squash Soup is creamy, slightly sweet, and full of warm spices, making it a comforting meal that’s perfect for cool weather!