Are you craving a soul-warming, nutritious meal that takes less than an hour to prepare? Look no further than this incredible butternut squash soup that will revolutionize your weeknight dinner routine! Packed with rich, velvety flavors and incredibly simple to make, this low-fat recipe transforms a humble butternut squash into a restaurant-worthy dish that will have your family and friends begging for seconds. Whether you're a busy professional, a health-conscious foodie, or simply someone who loves delicious, quick meals, this soup is about to become your new go-to comfort food.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Prepare the butternut squash by carefully peeling the skin using a sharp vegetable peeler. Cut the squash in half, remove the seeds, and cube the flesh into roughly 1-inch pieces.
- Heat olive oil in a large pot over medium heat. Add chopped onions and sauté until they become translucent and soft, approximately 3-4 minutes.
- Add minced garlic to the pot and cook for an additional 30-45 seconds, stirring constantly to prevent burning and release the garlic's aromatic flavors.
- Add 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.
- Sprinkle cumin over the squash mixture and stir to distribute the spice evenly. Season with salt and pepper to taste.
- Pour vegetable broth into the pot, ensuring all squash pieces are submerged. Bring the mixture to a gentle boil, then reduce heat and simmer for 20-25 minutes until squash is very tender.
- Remove the pot from heat and use an immersion blender to puree the soup until smooth and creamy. If you don't have an immersion blender, carefully transfer the soup to a standard blender in batches.
- Taste the soup and adjust seasoning with additional salt and pepper if needed. If the soup is too thick, thin it with a little additional vegetable broth.
- Ladle the hot soup into bowls and serve immediately. Optional: Garnish with a sprinkle of fresh herbs, a dollop of Greek yogurt, or toasted pumpkin seeds.
Tips
- Squash Selection: Choose a butternut squash that feels heavy for its size and has a deep, uniform color without soft spots.
- Peeling Hack: If you find peeling butternut squash challenging, microwave the whole squash for 2-3 minutes to soften the skin slightly, making it easier to peel.
- Blending Safely: When blending hot soup, always leave the blender lid slightly open to allow steam to escape and prevent pressure build-up.
- Flavor Boosters: Experiment with additional spices like smoked paprika, ginger, or a pinch of nutmeg to customize the soup's flavor profile.
- Make-Ahead Friendly: This soup can be prepared in advance and stored in the refrigerator for up to 4 days, making it perfect for meal prep.
- Texture Control: If you prefer a thinner soup, gradually add more broth during the blending process until you reach your desired consistency.
- Garnish Creatively: Elevate the presentation with toppings like crispy sage leaves, a swirl of cream, toasted pumpkin seeds, or a sprinkle of fresh herbs.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 22g
Protein: 3g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
