Butternut Squash Soup
Cozy Up with Creamy Butternut Squash Soup: The Perfect Autumnal Delight
As the leaves change and the air turns crisp, there’s nothing quite as comforting as a warm bowl of soup. And when it comes to autumnal flavors, Butternut Squash Soup reigns supreme! This recipe is incredibly easy to make, packed with nutrients, and bursting with that sweet, slightly nutty flavor we all crave during the cooler months. Whether you’re looking for a light lunch, a satisfying dinner, or a sophisticated appetizer, this Butternut Squash Soup is sure to impress.
This isn’t just any butternut squash soup; it’s a streamlined version designed for busy weeknights without sacrificing flavor. We’ve kept the ingredient list concise and the instructions clear, making it perfect for both beginner cooks and seasoned pros. The result? A velvety smooth soup that’s naturally sweet and subtly spiced.
Why You’ll Love This Recipe:
- Simple & Easy: Minimal ingredients and straightforward instructions.
- Flavorful: The natural sweetness of butternut squash shines through.
- Versatile: Enjoy it as a starter, main course, or side dish.
- Healthy & Nutritious: Packed with vitamins and fiber.
- Perfect for Fall: Captures the essence of the autumn season.
Tips for the Best Butternut Squash Soup:
- Roasting the Squash (Optional): For an even deeper, richer flavor, roast the butternut squash before adding it to the pot. Cut it in half, scoop out the seeds, and roast at 400°F (200°C) for 30-40 minutes, or until tender.
- Stock Quality Matters: Use a good quality vegetable stock for the best flavor. Homemade is always best, but a store-bought organic stock will also work well.
- Blending for Smoothness: For an ultra-smooth soup, use an immersion blender or a regular blender. If using a regular blender, be sure to vent the lid to prevent pressure buildup.
- Spice it Up: Feel free to add a pinch of nutmeg, cinnamon, or ginger for an extra layer of warmth and flavor.
Frequently Asked Questions:
Q: Can I use a different type of squash?
A: Yes, you can! Kabocha squash or acorn squash would also work well in this recipe.
Q: Can I make this soup ahead of time?
A: Absolutely! This soup can be made up to 3 days in advance and stored in the refrigerator. Reheat gently before serving.
Q: Is this soup vegan/vegetarian?
A: Yes, this recipe is naturally vegan and vegetarian.
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, a side salad, or grilled cheese sandwiches are all great accompaniments.
Butternut Squash Soup
Ingredients
- 1 onion
- 1-2 potatoes large or small
- 1 medium butternut squash
- 2 pints vegetable stock 1.1 litre
- to taste salt
- to taste black pepper
- 1 tablespoon olive oil
Instructions
- Peel and chop the onion.
- Cut the potato into chunks.
- Peel and remove the seeds from the butternut squash and chop into chucks.
- Add a tablespoon of olive oil to a pan and gently cook the onion for a couple of minutes.
- Add the potatoes and butternut squash to the pan and cook gently for a minute.
- Add the stock and simmer for forty minutes.
- Blend or puree the soup until smooth.
- Season with salt and pepper to taste.
Share this:
Discover more from Resoupies
Subscribe to get the latest posts sent to your email.
