If you're looking for a cozy, heartwarming dish that celebrates the flavors of fall, look no further than this Butternut Squash Soup with Garlic and White Wine! This creamy, velvety soup is not only a feast for the senses but also a delightful way to warm up on a chilly day. With just a handful of ingredients, including roasted butternut squash, fragrant garlic, and a splash of white wine, you can create a culinary masterpiece that will impress family and friends alike. Ready to embark on a delicious journey? Let’s dive into the recipe that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 4 servings
Ingredients
- 1 butternut squash, peeled and cubed
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 cup white wine
- 4 cups vegetable broth
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Begin by preparing the butternut squash. Carefully peel the squash using a vegetable peeler, then cut it in half lengthwise. Scoop out the seeds with a spoon, and chop the flesh into 1-inch cubes. Set aside.
- Next, prepare the onion and garlic. Chop the onion into small pieces and mince the garlic cloves. Make sure to have these ready before you start cooking.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, being careful not to let it burn.
- Once the garlic is fragrant, add the cubed butternut squash to the pot. Stir well to combine with the onions and garlic.
- Pour in the white wine, stirring to deglaze the pot and incorporate any bits stuck to the bottom. Allow the wine to simmer for about 5 minutes, letting the alcohol cook off and the flavors meld.
- After the wine has reduced slightly, add the vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Allow it to simmer for about 25-30 minutes, or until the butternut squash is tender.
- Once the squash is cooked through, remove the pot from the heat. Using an immersion blender, carefully blend the soup until smooth and creamy. If you don’t have an immersion blender, you can transfer the soup in batches to a countertop blender, but be cautious of the hot liquid.
- After blending, return the soup to the pot (if needed) and season with salt and pepper to taste. Stir well to combine.
- To serve, ladle the butternut squash soup into bowls. You may garnish with a drizzle of olive oil or a sprinkle of fresh herbs, if desired. Enjoy your delicious homemade butternut squash soup!
Tips
- Choosing the Right Squash: When selecting your butternut squash, look for one that feels heavy for its size and has a smooth, unblemished skin. This ensures maximum flavor and sweetness in your soup.
- Sautéing for Flavor: Don’t rush the sautéing process! Allow the onions to become translucent and the garlic to become fragrant before adding the squash. This builds a flavorful base for your soup.
- Wine Selection: Use a dry white wine for the best results. Avoid sweet wines, as they can alter the flavor profile of your soup. A Sauvignon Blanc or Pinot Grigio works wonderfully.
- Blending Tips: For a super creamy texture, blend the soup until completely smooth. If using a countertop blender, allow the soup to cool slightly before blending to prevent any hot splashes.
- Season to Taste: Don’t forget to taste and adjust the seasoning! A little extra salt and pepper can elevate the flavors significantly, so feel free to tweak it to your preference.
- Garnishing: For an extra touch, consider garnishing your soup with a drizzle of olive oil, a sprinkle of fresh herbs like parsley or thyme, or even some toasted pumpkin seeds for added crunch.
- Storage: This soup stores well in the fridge for up to 5 days, making it a perfect meal prep option. You can also freeze it in portions for quick and easy meals later on!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 30g
Protein: 4g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
