Creamy Butternut Squash Soup: Indulgent Comfort in a Bowl
This Creamy Butternut Squash Soup is an indulgent comfort in a bowl, perfect for chilly days.
Equipment
- large pot or Dutch oven
- Blender or immersion blender
- Cutting board
- Knife
Ingredients
Main Ingredients
- 2 pounds Butternut Squash peeled, seeded, and cubed
- 1 large Onion chopped
- 2 cloves Garlic minced
- 4 cups Vegetable Broth or chicken broth for richer flavor
- 1 teaspoon Ginger ground
- ½ teaspoon Cinnamon ground
- ¼ teaspoon Nutmeg ground
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- ½ cup Heavy Cream or Coconut Milk (optional, for extra creaminess)
- 2 tablespoons Olive Oil
Instructions
Cooking Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the cubed butternut squash, vegetable broth, ginger, cinnamon, nutmeg, salt, and pepper to the pot.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the squash is very tender.
- Carefully transfer the soup to a blender (or use an immersion blender directly in the pot). Blend until completely smooth and creamy.
- Stir in the heavy cream or coconut milk (optional). Heat through gently, but do not boil.
- Taste the soup and adjust seasonings with salt and pepper as needed. Ladle into bowls and garnish with your favorite toppings.
Notes
For a vegan version, substitute coconut milk for heavy cream. Roasted butternut squash can be used for a deeper flavor. Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 50mgSodium: 700mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 2000IUVitamin C: 25mgCalcium: 50mgIron: 1mg
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