why make this recipe
Butternut squash soup is a comforting dish that warms you from the inside out. Its creamy texture and slightly sweet flavor make it a favorite during the fall and winter months. This soup is not only delicious, but it is also packed with nutrients. Butternut squash is a great source of vitamins A and C, making this recipe a healthy choice for any meal.
how to make Butternut Squash Soup
Ingredients:
- 1 medium butternut squash, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tsp ground cinnamon
- Salt and pepper to taste
- Olive oil
- 1/2 cup heavy cream (optional)
Directions:
- In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, cooking until softened.
- Add the cubed butternut squash and vegetable broth. Bring to a boil, then reduce heat and simmer until the squash is tender, about 20-25 minutes.
- Use an immersion blender to puree the soup until smooth. You can also carefully transfer the mixture in batches to a blender.
- Stir in ground cinnamon, salt, and pepper to taste. If using, add heavy cream for a richer texture.
- Serve warm.
how to serve Butternut Squash Soup
Serve butternut squash soup warm in bowls. You can garnish it with a swirl of cream, a sprinkle of cinnamon, or some croutons for extra texture. It pairs well with crusty bread or a simple salad.
how to store Butternut Squash Soup
To store leftovers, let the soup cool completely. Place it in an airtight container and keep it in the refrigerator for up to 5 days. You can also freeze the soup for up to 3 months. To reheat, simply thaw it in the fridge overnight and warm it in a pot over low heat.
tips to make Butternut Squash Soup
- For a thinner soup, add more vegetable broth when blending.
- Feel free to add other spices like nutmeg or ginger for different flavors.
- If you prefer a vegan version, skip the heavy cream or substitute it with coconut milk for added creaminess.
variation
You can add other veggies like carrots or sweet potatoes for more flavor and nutrition. Some people also like to include a bit of apple for sweetness.
FAQs
Can I use frozen butternut squash?
Yes, you can use frozen butternut squash. Just make sure to thaw it before cooking for best results.
Can I make this soup ahead of time?
Absolutely! Butternut squash soup tastes even better the next day. Just store it in the fridge and reheat when you’re ready to serve.
Is it possible to make this soup spicy?
Yes, you can add a pinch of cayenne pepper or red pepper flakes during cooking to give it a nice kick!
Butternut Squash Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A comforting, creamy butternut squash soup perfect for fall and winter, packed with vitamins A and C.
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tsp ground cinnamon
- Salt and pepper to taste
- Olive oil
- 1/2 cup heavy cream (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, cooking until softened.
- Add the cubed butternut squash and vegetable broth. Bring to a boil, then reduce heat and simmer until the squash is tender, about 20-25 minutes.
- Use an immersion blender to puree the soup until smooth. You can also carefully transfer the mixture in batches to a blender.
- Stir in ground cinnamon, salt, and pepper to taste. If using, add heavy cream for a richer texture.
- Serve warm.
Notes
For a thinner soup, add more vegetable broth when blending. Feel free to experiment with other spices like nutmeg or ginger. For a vegan version, substitute heavy cream with coconut milk.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 6g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 20mg
