Warm Up with Butternut Squash Soup
Cozy Up with Creamy Butternut Squash Soup: The Perfect Fall Comfort Food
As the leaves begin to turn 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 flavors, Butternut Squash Soup reigns supreme! This recipe is incredibly easy to make, packed with nutrients, and bursting with that sweet, earthy flavor we all crave during the cooler months.
Butternut squash is a fantastic source of Vitamin A, Vitamin C, and fiber, making this soup not only delicious but also good for you. It’s naturally creamy, meaning you can skip the heavy cream and still achieve a luxurious texture. This makes it a wonderful option for those following vegan or dairy-free diets.
What makes this Butternut Squash Soup special?
- Simple Ingredients: You likely already have many of these pantry staples on hand.
- Easy to Make: Minimal effort for maximum flavor.
- Naturally Creamy: No need for dairy or complicated techniques.
- Versatile: Perfect as an appetizer, light lunch, or comforting dinner.
Tips for the Best Butternut Squash Soup:
- Roasting is Key: Roasting the butternut squash brings out its natural sweetness and intensifies the flavor.
- Don’t Overblend: Blend until smooth, but avoid overblending, which can make the soup gummy.
- Fresh Sage is a Must: The fresh sage adds a beautiful aroma and flavor that complements the butternut squash perfectly.
- Customize Your Soup: Feel free to add a pinch of nutmeg, a dash of cinnamon, or a swirl of maple syrup for extra warmth and sweetness.
Serving Suggestions:
- Garnish with a swirl of coconut milk or a dollop of Greek yogurt (if not vegan).
- Top with toasted pumpkin seeds or croutons for added texture.
- Serve with a crusty bread for dipping.
Frequently Asked Questions
Q: Can I use a different 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 2-3 days in advance and stored in the refrigerator. Reheat gently before serving.
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 for up to 3 months.
Q: Is this soup vegan?
A: Yes, this recipe is naturally vegan! Just be sure to use vegetable broth.
Q: What if I don’t have fresh sage?
A: You can substitute with 1 teaspoon of dried sage, but fresh sage provides a much brighter flavor.
Enjoy this comforting and flavorful Butternut Squash Soup – it’s sure to become a fall favorite!
Butternut Squash Soup
Ingredients
- 1 medium butternut squash
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups vegetable broth
- 2 tablespoons fresh sage chopped
Instructions
- Preheat oven to 400°F (200°C).
- Cut butternut squash in half lengthwise and scoop out seeds.
- Drizzle cut side of squash with olive oil, salt, and pepper.
- Place squash cut-side down on a baking sheet and roast for 30-40 minutes, or until tender.
- Once cooled, scoop out the flesh of the squash and place it in a blender.
- Add vegetable broth and blend until smooth.
- Pour soup into a pot and heat through.
- Stir in fresh sage before serving.
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