Savory Butternut Squash Soup
Cozy Up with Creamy Butternut Squash Soup: A Fall Favorite
As the leaves begin to change and the air turns crisp, there’s nothing quite like a warm and comforting bowl of soup. And when it comes to fall flavors, Butternut Squash Soup reigns supreme! This isn’t just any butternut squash soup; it’s a velvety smooth, subtly spiced delight that’s surprisingly easy to make. Perfect as a starter, a light dinner, or a cozy addition to a chilly evening.
Butternut squash is packed with vitamins and antioxidants, making this soup not only delicious but also good for you. The warm spices of nutmeg and cinnamon perfectly complement the squash’s natural sweetness, creating a harmonious blend of flavors. We’ve kept the recipe simple, allowing the quality of the ingredients to shine through. A touch of heavy cream (optional, of course!) adds a luxurious richness, while the pepitas and crème fraîche provide a delightful textural contrast.
Why You’ll Love This Recipe:
- Easy to Make: Minimal prep time and straightforward instructions.
- Flavorful & Comforting: A perfect blend of sweet, savory, and spiced flavors.
- Versatile: Enjoy it as an appetizer, a light meal, or a side dish.
- Healthy & Nutritious: Packed with vitamins and antioxidants.
Tips for the Best Butternut Squash Soup:
- Roasting is Key: Roasting the butternut squash intensifies its flavor and creates a beautiful, slightly caramelized sweetness.
- Don’t Overcook: Be careful not to overcook the squash, as it can become mushy. You want it to be tender but still hold its shape.
- Adjust the Spices: Feel free to adjust the amount of nutmeg and cinnamon to your liking. A pinch of cayenne pepper can also add a nice kick.
- Make it Vegan: Omit the heavy cream and crème fraîche for a delicious vegan version.
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: Can I freeze this soup?
A: Yes, you can! Allow the soup to cool completely before transferring it to an airtight container and freezing. It will keep for up to 3 months.
Q: What if I don’t have an immersion blender?
A: You can use a regular blender, but be sure to blend the soup in batches and vent the lid to prevent pressure buildup.
Q: What are some good garnishes for this soup?
A: Besides pepitas and crème fraîche, you can also try a drizzle of olive oil, a sprinkle of chopped chives, or a swirl of coconut milk.
Get ready to savor the warmth and comfort of this delightful Butternut Squash Soup! It’s the perfect way to embrace the flavors of fall.
Butternut Squash Soup
Ingredients
- 1 medium butternut squash
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cups vegetable broth
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/4 cup heavy cream optional
- to taste salt and pepper
- 1/4 cup pepitas for garnish
- 1 tablespoon crème fraîche 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.
- Drizzle squash with olive oil and roast for 40-50 minutes, or until tender.
- While squash is roasting, sauté onion in a large pot until softened.
- Once squash is cool enough to handle, scoop out the flesh and add it to the pot with the onion.
- Add vegetable broth, nutmeg, and cinnamon to the pot. Bring to a simmer and cook for 10 minutes.
- Using an immersion blender, blend the soup until smooth. If desired, stir in heavy cream.
- Season with salt and pepper to taste.
- Serve hot, garnished with pepitas and a dollop of crème fraîche.
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