Butternut Squash Soup Recipe
Cozy Up with Creamy Butternut Squash Soup: A Taste of Autumn
As the leaves begin to turn and the air gets crisper, there’s nothing quite as comforting as a warm bowl of soup. And when it comes to fall flavors, Butternut Squash Soup reigns supreme! This recipe delivers a velvety smooth, subtly sweet, and incredibly satisfying soup that’s perfect for a chilly evening. It’s surprisingly easy to make, and the aroma alone will fill your kitchen with autumnal bliss.
Butternut squash is packed with vitamins and antioxidants, making this soup not only delicious but also good for you. Roasting the squash brings out its natural sweetness, creating a depth of flavor that simply can’t be achieved by boiling. The addition of a touch of maple syrup and nutmeg elevates the flavors, creating a harmonious blend that will tantalize your taste buds.
This soup is incredibly versatile. Serve it as a starter, a light lunch, or a cozy dinner with a side of crusty bread. Garnish with a swirl of cream, a sprinkle of toasted pumpkin seeds, or a drizzle of olive oil for an extra touch of elegance.
Why this recipe works:
- Roasting the squash: This method intensifies the natural sweetness and creates a richer flavor.
- Simple ingredients: You likely already have many of these pantry staples on hand.
- Easy to blend: An immersion blender makes achieving a perfectly smooth texture a breeze.
- Customizable: Feel free to adjust the sweetness and spices to your liking.
Frequently Asked Questions:
- Can I use a different squash? Yes, you can substitute kabocha or acorn squash for butternut squash, but the flavor will be slightly different.
- Can I make this soup vegan? Absolutely! Simply substitute the heavy cream with full-fat coconut milk or cashew cream.
- Can I freeze this soup? Yes, allow the soup to cool completely before transferring it to an airtight container and freezing for up to 3 months.
- How can I add more protein? Add a can of drained and rinsed chickpeas or white beans to the soup before blending.
- What if I don’t have an immersion blender? You can use a regular blender, but be sure to vent the lid to allow steam to escape. Blend in batches to avoid overflow.
Get ready to savor the flavors of fall with this delightful Butternut Squash Soup! It’s a guaranteed crowd-pleaser that will warm your heart and soul.
Butternut Squash Soup
Ingredients
- 2 lbs Butternut squash
- 1 tbsp Olive oil
- 1 medium Onion chopped
- 2 cloves Garlic minced
- 4 cups Vegetable broth
- 1/2 cup Heavy cream
- 2 tbsp Maple syrup
- 1/4 tsp Nutmeg
- Salt to taste
- Pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Cut butternut squash in half, scoop out seeds, and place cut-side down on a baking sheet.
- Roast for 45-60 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 to the pot.
- Pour in vegetable broth and bring to a simmer.
- Use an immersion blender to blend the soup until smooth.
- Stir in heavy cream, maple syrup, nutmeg, salt, and pepper.
- Serve hot.
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