Warm up your kitchen and tantalize your taste buds with the comforting embrace of Amy's Butternut Squash Soup! This creamy, velvety soup is not only a feast for the senses but also a delightful way to celebrate the flavors of fall. With just a handful of simple ingredients, you can whip up a bowl of pure bliss that’s perfect for chilly evenings or as a cozy starter for your next gathering. Ready to discover the secrets behind this soul-soothing dish? Let’s dive into the recipe that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 butternut squash, peeled and diced
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground nutmeg
- Salt and pepper to taste
- 1 cup heavy cream (optional)
Instructions
- Prepare the butternut squash by carefully peeling the skin using a sharp vegetable peeler. Cut the squash in half, remove the seeds, and dice into roughly 1-inch cubes.
- In a large pot or Dutch oven, heat a small amount of olive oil over medium heat. Add the diced onions and sauté until they become translucent and soft, approximately 4-5 minutes.
- Add minced garlic to the onions and cook for an additional 30-45 seconds, stirring constantly to prevent burning and release the garlic's aromatic flavors.
- Add the diced butternut squash to the pot, stirring to combine with the onions and garlic. Cook for 2-3 minutes to slightly caramelize the squash edges.
- Pour the vegetable broth into the pot, ensuring the squash is mostly covered. Sprinkle in ground nutmeg, salt, and pepper.
- Bring the mixture to a gentle boil, then reduce heat and simmer for 20-25 minutes, or until the squash is completely tender and can be easily mashed with a fork.
- Remove the pot from heat and use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup to a blender in batches and blend until smooth.
- If desired, stir in the heavy cream to create a richer, more luxurious texture. Return the pot to low heat and warm through.
- Taste and adjust seasoning as needed, adding more salt, pepper, or nutmeg to suit your preference.
- Ladle the soup into serving bowls. Optional: Garnish with a swirl of cream, fresh herbs like chives or parsley, or toasted pumpkin seeds for added texture.
Tips
- Choose the Right Squash: When selecting your butternut squash, look for one that feels heavy for its size and has a smooth, unblemished skin. This will ensure maximum flavor and sweetness in your soup.
- Sauté for Flavor: Don’t rush the sautéing of the onions and garlic! Allow them to develop a golden color to enhance the overall flavor profile of your soup.
- Adjust the Consistency: If you prefer a thinner soup, simply add more vegetable broth after blending. For a thicker texture, blend less or add more squash.
- Experiment with Spices: While nutmeg is a classic choice, feel free to experiment with other spices like cinnamon or cumin for a unique twist.
- Garnish Creatively: Elevate your soup presentation by garnishing with a drizzle of heavy cream, a sprinkle of toasted pumpkin seeds, or fresh herbs. This not only adds visual appeal but also layers of flavor.
- Make it Ahead: This soup stores well in the fridge for up to a week, making it a perfect make-ahead meal. Just reheat gently on the stove before serving.
- Freezing Tips: If you want to save some for later, this soup freezes beautifully. Portion it into airtight containers and freeze for up to three months. Simply thaw and reheat when you’re ready to enjoy!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 3g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 35mg
