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Butternut Squash Soup

Yields4 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins

Butternut squash soup is a warm and creamy autumn favorite. Its vibrant orange color and silky texture make it both comforting and elegant. Enhanced with aromatic spices like nutmeg and garnished with toasted pumpkin seeds, this soup is perfect for cozy evenings or festive dinners.

Butternut Squash Soup

For the Soup
 2 tbsp olive oil (or unsalted butter)
 1 medium onion (diced)
 2 cloves garlic (minced)
 1 medium butternut squash (about 2 pounds, peeled, seeded, and cubed)
 1 medium carrot (peeled and sliced)
 1 medium apple (peeled, cored, and chopped; Granny Smith or Honeycrisp works well)
 4 cups vegetable broth (or chicken broth)
 ½ cup heavy cream (optional, for added creaminess)
 ¼ tsp ground nutmeg
 ½ tsp ground cinnamon (optional)
 Salt and freshly ground black pepper (to taste)
Optional Garnishes
 Toasted pumpkin seeds
 Fresh thyme leaves
 A drizzle of heavy cream or coconut milk
 Crusty bread for serving
Sauté the Aromatics
1

 

  1. Heat the Oil:
    • In a large pot, heat olive oil or butter over medium heat.
  2. Cook the Onion and Garlic:
    • Add the diced onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
    • Add the garlic and sauté for another 1-2 minutes until fragrant.
Add the Vegetables
2

 

  1. Combine Ingredients:
    • Stir in the cubed butternut squash, carrot, and apple.
  2. Season:
    • Sprinkle with nutmeg, cinnamon (if using), salt, and pepper. Stir well to coat the vegetables with the spices.
Simmer the Soup
3

 

  1. Add Broth:
    • Pour in the vegetable or chicken broth, ensuring the vegetables are fully submerged. Bring the mixture to a boil.
  2. Simmer:
    • Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the squash and carrots are fork-tender.
Blend the Soup
4

 

  1. Cool Slightly:
    • Remove the pot from the heat and let the soup cool for 5 minutes.
  2. Blend Until Smooth:
    • Use an immersion blender directly in the pot, or transfer the soup in batches to a blender. Blend until creamy and smooth.
  3. Add Cream (Optional):
    • Stir in the heavy cream for a luxurious texture. Taste and adjust seasoning as needed.
Serving Suggestions
5

 

  1. Garnish:
    • Ladle the soup into bowls and garnish with toasted pumpkin seeds, a drizzle of cream, and fresh thyme leaves.
  2. Side Pairing:
    • Serve with crusty bread or a side salad for a complete meal.
Pro Tips
6

 

  • Make It Vegan: Substitute heavy cream with coconut milk or leave it out entirely.
  • Roasting Option: For deeper flavor, roast the butternut squash, carrot, and apple in the oven at 400°F (200°C) for 25-30 minutes before adding them to the soup.
  • Storage: The soup can be stored in the fridge for up to 3 days or frozen for up to 3 months.

Nutrition Facts

0 servings

Serving size