Butternut Squash Soup
Cozy Up with Creamy Butternut Squash Soup: The Perfect Fall Recipe
As the leaves change and the air gets crisper, there’s nothing quite like a warm bowl of soup to soothe the soul. And when it comes to fall flavors, Butternut Squash Soup reigns supreme! This recipe is incredibly easy to make, packed with nutrients, and bursting with comforting autumnal goodness. Whether you’re looking for a light lunch, a satisfying dinner, or an elegant appetizer, this Butternut Squash Soup is sure to impress.
We’ve designed this recipe to be approachable for cooks of all levels. It requires minimal ingredients and straightforward steps, making it perfect for a weeknight meal or a weekend gathering. The natural sweetness of the butternut squash is beautifully balanced by warm spices like cinnamon and nutmeg, creating a truly harmonious flavor profile.
What makes this Butternut Squash Soup special?
- Simple Ingredients: You likely already have many of these pantry staples on hand.
- Easy to Make: Minimal prep time and straightforward instructions.
- Versatile: Enjoy it as a starter, a main course, or a side dish.
- Healthy & Nutritious: Butternut squash is packed with vitamins, minerals, and antioxidants.
- Perfect for Fall: The warm spices and creamy texture evoke all the cozy feelings of autumn.
Tips for the Best Butternut Squash Soup:
- Roasting is Key: Roasting the butternut squash intensifies its flavor and creates a naturally sweet and creamy texture. Don’t skip this step!
- Spice it Up: Feel free to adjust the amount of cinnamon and nutmeg to your liking. A pinch of cayenne pepper can also add a lovely warmth.
- Garnish with Flair: A swirl of cream, a sprinkle of toasted pumpkin seeds, or a drizzle of olive oil can elevate the presentation.
- Make it Vegan: Substitute vegetable broth for chicken broth and omit the cream for a delicious vegan version.
Frequently Asked Questions:
Q: Can I use a different type of squash?
A: Yes! While butternut squash is our favorite for this recipe, you can also use kabocha squash, acorn squash, or even pumpkin.
Q: Can I make this soup ahead of time?
A: Absolutely! This soup tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3-4 days.
Q: Can I freeze this soup?
A: Yes, you can! Let the soup cool completely before transferring it to freezer-safe containers. It can be frozen for up to 2-3 months.
Q: What can I serve with this soup?
A: Crusty bread, a grilled cheese sandwich, or a fresh salad are all excellent accompaniments.
We hope you enjoy this comforting and flavorful Butternut Squash Soup as much as we do! It’s the perfect way to celebrate the flavors of fall and warm up on a chilly day.
Butternut Squash Soup
Ingredients
- 1 medium butternut squash about 2 pounds
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- salt to taste salt
- pepper to taste pepper
Instructions
- Preheat oven to 400°F (200°C).
- Cut butternut squash in half lengthwise and scoop out seeds. Place cut-side up on a baking sheet.
- Drizzle squash with olive oil and roast for 30-40 minutes, or until tender.
- While squash is roasting, heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more.
- Scoop out roasted squash and add it to the pot. Pour in vegetable broth, cinnamon, and nutmeg. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Use an immersion blender or transfer to a regular blender and blend until smooth.
- Season with salt and pepper to taste.
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