Butternut Squash Soup Recipe
Cozy Up with Creamy Butternut Squash Soup: A Fall Favorite
As the leaves change and the air turns crisp, there’s nothing quite like a warm bowl of soup to nourish the soul. And when it comes to fall flavors, Butternut Squash Soup reigns supreme! This recipe delivers a velvety smooth, naturally sweet, and incredibly satisfying soup that’s perfect as an appetizer or a light meal. 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. We’ve kept the ingredients simple to really let the natural flavor of the squash shine through. This recipe is also easily adaptable – feel free to add a swirl of cream, a sprinkle of toasted pumpkin seeds, or a dash of spice to customize it to your liking.
What makes this Butternut Squash Soup special?
- Simple & Flavorful: We focus on a few key ingredients to create a truly delicious soup.
- Easy to Make: Minimal prep time and straightforward instructions make this recipe perfect for busy weeknights.
- Naturally Sweet: Butternut squash provides a lovely natural sweetness, reducing the need for added sugar.
- Versatile: Enjoy it as a starter, a light lunch, or a comforting dinner.
Tips for the Best Butternut Squash Soup:
- Roasting is Key: Roasting the butternut squash intensifies its sweetness and adds depth of flavor. Don’t skip this step!
- Immersion Blender Magic: An immersion blender makes blending the soup a breeze and ensures a perfectly smooth texture. If you don’t have one, a regular blender will work, but be careful when blending hot liquids.
- Season to Taste: Don’t be afraid to adjust the salt and pepper to your liking. A pinch of nutmeg or cinnamon can also add a lovely warmth.
Frequently Asked Questions:
Q: Can I use a different squash?
A: Yes! Kabocha squash or acorn squash would also work well in this recipe, though they may have slightly different flavors and textures.
Q: Can I make this soup ahead of time?
A: Absolutely! Butternut squash soup can be made 1-2 days in advance and stored in the refrigerator. Reheat gently before serving.
Q: Is this soup vegan?
A: Yes, this recipe is naturally vegan!
Q: Can I freeze this soup?
A: Yes, you can! Allow the soup to cool completely before transferring it to an airtight container and freezing for up to 3 months.
Q: What can I serve with this soup?
A: Crusty bread for dipping is always a good choice! You could also pair it with a simple salad or a grilled cheese sandwich.
We hope you enjoy this comforting and flavorful Butternut Squash Soup! Let us know in the comments how it turns out for you.
Butternut Squash Soup
Ingredients
- 1 medium butternut squash
- 1 tablespoon olive oil
- 1 onion onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 400°F (200°C).
- Cut butternut squash in half lengthwise and scoop out seeds.
- Place squash cut-side up on a baking sheet 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 the flesh of the roasted butternut squash and add it to the pot.
- Pour in vegetable broth, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Use an immersion blender to blend the soup until smooth.
- Serve hot.
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