Description
A straightforward recipe for creamy butternut squash soup.
Ingredients
Scale
- 1 medium butternut squash (about 3 lbs)
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup heavy cream (optional)
Instructions
- Peel, seed, and cube the butternut squash.
- Heat olive oil in a large pot over medium heat.
- Add onion and cook until soft, about 5 minutes.
- Add garlic and cook for 1 minute more.
- Add the cubed squash and vegetable broth to the pot.
- Bring the mixture to a boil, then reduce heat and simmer until the squash is tender, about 15-20 minutes.
- Remove the pot from the heat. Use an immersion blender or carefully transfer the soup in batches to a regular blender to puree until smooth.
- Return the soup to the pot. Stir in salt and pepper.
- If using, stir in the heavy cream. Heat gently before serving.
Notes
- For a richer flavor, roast the squash first before adding it to the soup base.
- Add a pinch of nutmeg or curry powder for extra spice.
- If the soup is too thick, add a little more broth or water until you reach your desired consistency.
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 220
- Sugar: 10
- Sodium: 450
- Fat: 10
- Saturated Fat: 4
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 7
- Protein: 4
- Cholesterol: 15
Keywords: butternut squash, soup, creamy, vegetable, easy, autumn