Butternut squash soup is a comforting and flavorful dish that is perfect for chilly days. This creamy soup is made with roasted butternut squash, onions, garlic, and a blend of spices, giving it a rich and savory flavor. Whether you’re looking for a hearty meal or a light appetizer, this butternut squash soup is sure to please your taste buds. In this recipe, I’ll show you how to make a delicious and comforting butternut squash soup that will warm you up from the inside out.
Ingredients for Butternut Squash Soup:
- 1 medium butternut squash (about 2 pounds), peeled, seeded, and diced
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and pepper, to taste
- 1/2 cup heavy cream
- Optional toppings: chopped fresh parsley, sour cream, croutons
How to Make Butternut Squash Soup:
- Roast the Butternut Squash: Preheat the oven to 400°F (200°C). Place the diced butternut squash on a baking sheet and drizzle with 1 tablespoon of olive oil. Season with salt and pepper, then toss to coat. Roast in the preheated oven for about 25-30 minutes, or until the squash is tender and lightly browned.
- Cook the Onions and Garlic: In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and cook, stirring occasionally, until softened, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes, or until fragrant.
- Add the Spices and Squash: Stir in the ground cumin, ground cinnamon, and ground nutmeg, and cook for another minute to toast the spices. Add the roasted butternut squash to the pot, along with the vegetable broth. Bring the mixture to a simmer.
- Simmer the Soup: Reduce the heat to low and let the soup simmer for about 15-20 minutes, or until the squash is very soft and tender.
- Blend the Soup: Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully transfer the soup to a blender and blend in batches until smooth. Be cautious when blending hot liquids.
- Add the Cream: Stir in the heavy cream and season the soup with salt and pepper, to taste. Continue to cook the soup for another 5 minutes, or until heated through.
- Serve: Ladle the butternut squash soup into bowls and garnish with chopped fresh parsley, a dollop of sour cream, and/or croutons, if desired. Serve hot and enjoy!
About the Main Ingredients:
- Butternut Squash: Butternut squash is a winter squash that is known for its sweet and nutty flavor. It is rich in vitamins A and C, as well as fiber, making it a nutritious addition to your diet.
- Onion and Garlic: These aromatic vegetables add depth of flavor to the soup. They are sautéed at the beginning of the recipe to soften and release their flavors.
- Spices: Ground cumin, cinnamon, and nutmeg add warmth and complexity to the soup. They complement the natural sweetness of the butternut squash and enhance its flavor profile.
- Vegetable Broth: Vegetable broth serves as the base of the soup, adding depth and richness. You can use homemade or store-bought broth, depending on your preference.
- Heavy Cream: Heavy cream is added at the end to give the soup a creamy and luxurious texture. If you prefer a lighter version, you can omit the cream or use a dairy-free alternative.
This butternut squash soup is a comforting and satisfying dish that is perfect for any occasion. Whether you’re serving it as a starter for a dinner party or enjoying it as a cozy meal at home, this soup is sure to warm you up and leave you feeling satisfied.
