Fall Flavors Butternut Squash Soup
Cozy Up with Creamy Butternut Squash Soup: A Fall Favorite
As the leaves change and the air gets crisper, there’s nothing quite like a warm bowl of soup to nourish the soul. And when it comes to fall soups, Butternut Squash Soup reigns supreme! This recipe is incredibly easy to make, packed with flavor, and perfect for a weeknight dinner or a cozy weekend lunch.
Butternut squash is not only delicious but also incredibly good for you! It’s loaded with Vitamin A, Vitamin C, and fiber. Plus, its naturally sweet flavor makes it a versatile ingredient that pairs well with a variety of spices and seasonings.
This particular recipe focuses on simplicity and letting the natural sweetness of the butternut squash shine. Roasting the squash brings out its best flavor, and a touch of nut butter adds a subtle richness that you won’t be able to resist. It’s a comforting and satisfying dish that the whole family will love.
Why You’ll Love This Recipe:
- Easy to Make: Minimal ingredients and straightforward instructions.
- Flavorful: Roasting the squash intensifies its natural sweetness.
- Healthy: Packed with vitamins and fiber.
- Versatile: Perfect as a starter, light lunch, or comforting dinner.
- Customizable: Easily adjust seasonings to your liking.
Frequently Asked Questions
Q: Can I use a different type of squash?
A: Yes! While butternut squash is the star of this recipe, you can also use kabocha squash or acorn squash. They will each impart a slightly different flavor, but all are delicious options.
Q: Can I make this soup vegan?
A: Absolutely! This recipe is naturally vegetarian, and easily vegan. Just ensure your vegetable broth is vegan-friendly.
Q: Can I add any spices or herbs?
A: Definitely! A pinch of nutmeg, cinnamon, or ginger can add a lovely warmth to the soup. You can also add fresh herbs like sage or thyme.
Q: How long does this soup keep in the refrigerator?
A: This soup will keep in the refrigerator for up to 3-4 days. Store it in an airtight container.
Q: Can I freeze this soup?
A: Yes, you can! Let the soup cool completely before transferring it to freezer-safe containers. It will keep in the freezer for up to 2-3 months.
Get ready to enjoy a bowl of pure autumn bliss! This Butternut Squash Soup is sure to become a new family favorite.
Butternut Squash Soup
Ingredients
- 1 whole butternut squash medium sized
- 1 cup vegetable broth
- 1 cup vegetable broth for blending
- 1 medium onion diced
- 1 tablespoon olive oil for roasting squash
- 1 tablespoon nut butter any kind, for flavor
- 1 dash salt to taste
- 1 dash pepper to taste
Instructions
- Preheat oven to 400F.
- Cut butternut squash in half lengthwise, remove seeds, spray with olive oil, and cook face down on a cookie sheet lined with aluminum foil for 30-40 minutes, or until soft.
- Dice the onion.
- Combine squash, onion, and 1 cup of vegetable broth in a food processor and blend until smooth.
- Combine the pureed mixture with the remaining ingredients in a large dutch oven over medium heat and whisk to combine.
- Serve hot!
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