Description
A creamy and flavorful butternut squash soup that’s perfect for a cozy meal. This easy recipe is packed with nutrients and makes a wonderful starter or light lunch.
Ingredients
- 1 medium butternut squash (about 2-3 pounds), peeled, seeded, and cubed
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/2 cup heavy cream (optional, for extra creaminess)
- Fresh parsley or sage, for garnish (optional)
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.
- Add the minced garlic and cook for another minute until fragrant.
- Add the cubed butternut squash and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer, covered, for 20-25 minutes, or until the squash is tender.
- Carefully transfer the soup to a blender (or use an immersion blender directly in the pot) and blend until smooth.
- Return the soup to the pot (if using a regular blender). Stir in salt, pepper, and nutmeg.
- If using, stir in the heavy cream. Heat gently until warmed through, but do not boil.
- Serve hot, garnished with fresh parsley or sage if desired.
Notes
- For a dairy-free option, omit the heavy cream or use coconut milk.
- If you don’t have vegetable broth, chicken broth can be used.
- Adjust seasoning to your taste.
- For a smoother texture, you can strain the soup after blending.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American