Butternut Squash Soup

Butternut Squash Soup

Butternut Squash Soup is a creamy and comforting dish that highlights the natural sweetness and velvety texture of roasted butternut squash. This soup is perfect for cooler weather and holidays, offering a warm and satisfying meal that is both nutritious and delicious.

The addition of warming spices like cinnamon and nutmeg enhances the flavors, while cream or coconut milk provides a luxurious finish. Serve this Butternut Squash Soup with crusty bread or a side salad for a cozy and wholesome meal.

Ingredients:

• 1 medium butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 4 cups vegetable or chicken broth
• Salt and freshly ground black pepper, to taste
• 1/2 cup heavy cream or coconut milk
• Optional: Fresh thyme leaves or chopped parsley, for garnish

How to Make:

Roast the Butternut Squash:

Preheat the oven to 400°F (200°C). Place the cubed butternut squash on a large baking sheet. Drizzle with olive oil and toss to coat evenly. Season with salt and pepper.

Roast the squash in the preheated oven for 30-35 minutes, or until tender and caramelized, flipping halfway through. Remove from the oven and set aside.

Sauté Aromatics:

In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5-7 minutes. Add minced garlic, ground cinnamon, and ground nutmeg. Cook for an additional 1-2 minutes until fragrant.

Simmer the Soup:

Add the roasted butternut squash cubes to the pot. Pour in the vegetable or chicken broth. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 15-20 minutes to allow the flavors to meld together.

Blend the Soup:

Remove the soup from heat. Use an immersion blender directly in the pot to blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth. If using a blender, work in batches and vent the blender lid to prevent steam build-up.

Add Cream or Coconut Milk:

Stir in heavy cream or coconut milk to the soup for a creamy texture. Adjust the consistency with additional broth or water if needed.

Season and Serve:

Season the Butternut Squash Soup with salt and pepper to taste. If desired, garnish with fresh thyme leaves or chopped parsley before serving.

Chef’s Note:

For a richer flavor, you can add a splash of maple syrup or honey along with the spices during cooking.

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or water to adjust the consistency as needed.

Nutritional Information (per serving, based on approximately 4 servings):

• Calories: 300 kcal
• Total Fat: 20g
• Saturated Fat: 10g
• Trans Fat: 0g
• Cholesterol: 50mg
• Sodium: 800mg
• Total Carbohydrates: 30g
• Dietary Fiber: 5g
• Sugars: 8g
• Protein: 4g

Enjoy this creamy and comforting Butternut Squash Soup as a flavorful addition to your autumn and winter meals!

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