Creamy Butternut Squash Soup Recipe

Introduction

As the leaves start to change color and the air gets crisper, nothing beats the comfort of a warm bowl of butternut squash soup. This recipe is not only a treat to your palate but also packed with vitamins and fiber. In about 5 minutes, you’ll learn how to make this easy and delightful soup that is sure to become a fall staple in your kitchen.

Ingredients

• 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 6 cups chicken or vegetable broth
• 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried thyme)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• Salt and freshly ground black pepper to taste
• 1/2 cup heavy cream (optional for vegan version)
• Pumpkin seeds and fresh parsley for garnish (optional)

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent and the garlic is fragrant, about 3-4 minutes.
2. Add the cubed butternut squash to the pot and cook for another 5 minutes, stirring occasionally.
3. Pour in the chicken or vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cover the pot. Let it cook until the squash is tender, about 20-30 minutes.
4. Add the thyme, cinnamon, nutmeg, and season with salt and pepper. Stir to combine.
5. Using an immersion blender, puree the soup until smooth and creamy. Alternatively, you can use a regular blender to puree the soup in batches, then return it to the pot.
6. If using, stir in the heavy cream and heat through. Taste and adjust seasoning if necessary.
7. Serve hot, garnished with pumpkin seeds and fresh parsley if desired.

Conclusion

This creamy butternut squash soup is the embodiment of fall in a bowl. It’s a straightforward recipe that creates a luxurious and comforting meal, especially when served with crusty bread or a salad. The beauty of this soup is that it can be easily customized to fit dietary preferences, making it a versatile staple for anyone’s recipe collection.

Tips

• To make this recipe vegan, simply omit the cream or use a plant-based alternative such as coconut milk.
• Roasting the butternut squash beforehand can add an extra layer of flavor to the soup.
• Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months for a quick and easy meal later on.