Warm up your kitchen and your soul with the delightful flavors of Butternut Squash Soup II! This creamy, comforting soup is not just a dish; it’s a hug in a bowl, perfect for chilly evenings or a cozy gathering with friends. With just a handful of simple ingredients, you can whip up a culinary masterpiece that will have everyone asking for seconds. Whether you’re a seasoned chef or a kitchen novice, this recipe promises to deliver rich, savory goodness that will tantalize your taste buds and leave you craving more. Ready to dive into the world of velvety butternut squash bliss? Let’s get cooking!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 butternut squash, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup heavy cream
- Salt and pepper to taste
- 1 teaspoon nutmeg
Instructions
- Prepare the butternut squash by carefully peeling the skin using a sharp vegetable peeler. Cut the squash in half lengthwise, remove the seeds with a spoon, and then cube the flesh into roughly 1-inch pieces.
- In a large heavy-bottomed pot or Dutch oven, heat a small amount of olive oil over medium heat. Add the chopped onions and sauté until they become translucent and soft, approximately 4-5 minutes.
- Add the minced garlic to the onions and cook for an additional 30-45 seconds, stirring constantly to prevent burning and release the garlic's aromatic oils.
- Add the cubed butternut squash to the pot and stir 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 that the squash is mostly covered. Bring the mixture to a gentle boil, then reduce heat and simmer for 20-25 minutes until the squash is completely tender and can be easily pierced 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 standard blender in batches and blend until smooth.
- Return the soup to low heat and stir in the heavy cream. Add salt, pepper, and nutmeg, adjusting seasonings to taste. Gently warm the soup for an additional 2-3 minutes.
- Ladle the soup into serving bowls. Optional: Garnish with a swirl of cream, chopped fresh herbs, toasted pumpkin seeds, or a sprinkle of nutmeg before serving.
Tips
- Choosing the Right Squash: Look for a butternut squash that feels heavy for its size and has a smooth, firm skin. This ensures you get the sweetest, most flavorful flesh.
- Peeling Made Easy: To make peeling the butternut squash easier, consider microwaving it for about 2-3 minutes. This softens the skin slightly, making it easier to peel.
- Sautéing for Flavor: Don't rush the sautéing step! Cooking the onions until they are translucent allows their natural sweetness to develop, adding depth to your soup.
- Adjusting Consistency: If you prefer a thinner soup, simply add more vegetable broth after blending. For a thicker texture, blend less or add more cubed squash before cooking.
- Seasoning to Taste: The beauty of this soup lies in its versatility. Feel free to experiment with spices like cinnamon or cayenne pepper for a unique twist, or add fresh herbs like thyme or sage for an aromatic boost.
- Garnishing: Elevate your soup presentation by garnishing with a swirl of cream, a sprinkle of toasted pumpkin seeds, or fresh herbs. This not only enhances the visual appeal but adds an extra layer of flavor.
- Make Ahead: This soup can be made in advance and stored in the refrigerator for up to 3 days or frozen for up to 3 months. Just reheat and enjoy a quick, delicious meal!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 3g
Fat: 11g
Saturated Fat: 7g
Cholesterol: 35mg
