Butternut Squash Soup
Cozy Up with Creamy Butternut Squash Soup: The Perfect Fall Recipe
As the leaves change and the air turns crisp, there’s nothing quite like a warm bowl of soup to nourish the soul. Today, we’re sharing our beloved recipe for Butternut Squash Soup – a creamy, flavorful, and surprisingly easy dish that’s perfect for a light lunch, cozy appetizer, or satisfying snack. This isn’t just another butternut squash soup recipe; we’ve added a touch of warming spice and a secret ingredient for extra creaminess – tofu! Don’t worry, you won’t even taste it – it simply elevates the texture to velvety perfection.
Why You’ll Love This Recipe:
- Flavorful & Aromatic: The combination of butternut squash, sweet onion, apple, and a blend of nutmeg, cinnamon, and cardamom creates a truly unforgettable flavor profile.
- Surprisingly Easy: Despite its sophisticated taste, this soup comes together quickly and effortlessly.
- Healthy & Nutritious: Butternut squash is packed with vitamins and antioxidants, making this soup a guilt-free indulgence.
- Vegan & Vegetarian Friendly: This recipe is naturally vegan and vegetarian, making it a great option for plant-based eaters.
Tips for the Best Butternut Squash Soup:
- Roasting is Key: Roasting the butternut squash brings out its natural sweetness and enhances its flavor. Don’t skip this step!
- Spice it Up: Feel free to adjust the amount of spices to your liking. If you prefer a more subtle flavor, reduce the amount of nutmeg, cinnamon, and cardamom.
- Blend it Smooth: For a truly velvety texture, blend the soup until completely smooth. A high-speed blender works best.
- Garnish with Flair: A sprinkle of chopped pistachios adds a delightful crunch and visual appeal.
Serving Suggestions:
This Butternut Squash Soup is delicious on its own, or you can pair it with a crusty bread for dipping, a fresh salad, or a grilled cheese sandwich. It’s also a great starter for a fall or winter dinner party.
Frequently Asked Questions:
- Can I use a different squash? While butternut squash is our favorite, you can also use kabocha squash or acorn squash.
- Can I make this soup ahead of time? Yes, you can make this soup up to 3 days in advance. Store it in an airtight container in the refrigerator.
- Can I freeze this soup? Yes, you can freeze this soup for up to 3 months. Thaw it overnight in the refrigerator before reheating.
- Is this soup gluten-free? Yes, this recipe is naturally gluten-free.
- Can I add other vegetables? Absolutely! Carrots, sweet potatoes, or parsnips would all be delicious additions.
We hope you enjoy this comforting and flavorful Butternut Squash Soup as much as we do! Let us know in the comments below what you think!
Butternut Squash Soup
Ingredients
- 1 large butternut squash
- 2 tablespoons olive oil divided
- 1 cup chopped sweet onion
- 1 medium apple
- 1 teaspoon ginger
- 1 teaspoon garlic
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1 teaspoon cardamon
- 4 cups broth
- 1 tablespoon maple syrup
- 1 cup tofu
- 1/2 teaspoon salt
- 2 tablespoons chopped pistachios for garnish
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 and roast for 45-60 minutes, or until tender.
- Scoop out the roasted squash flesh and set aside.
- Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Add onion and apple; cook, stirring occasionally, until softened, 5 to 6 minutes. Add ginger, garlic, nutmeg, cinnamon, and cardamon; cook until fragrant, about 1 minute.
- Stir in broth, roasted squash, and maple syrup. Cook until smooth and heated through (about 5 minutes). Allow to cool (about 15 minutes).
- Transfer mixture to a blender, add tofu and salt. Process until smooth.
- Divide evenly between 4 bowls. Drizzle with maple syrup. Top with chopped pistachios.
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