This velvety butternut squash soup is warm, comforting, and perfect for cooler weather. With its rich flavor and silky texture, it’s easy to make and always a crowd-pleaser.
Ingredients (Serves 4-6):
- 1 large butternut squash (about 3 lbs), peeled, seeded, and cubed
- 2 tablespoons olive oil or butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium carrot, peeled and chopped
- 1 medium apple (like Granny Smith or Honeycrisp), peeled, cored, and chopped
- 4 cups vegetable or chicken broth
- 1/2 cup heavy cream or coconut milk (optional, for extra creaminess)
- 1 teaspoon ground cinnamon (optional, for a touch of warmth)
- 1/4 teaspoon ground nutmeg
- Salt and pepper, to taste
Optional Garnishes:
- Toasted pumpkin seeds
- A drizzle of cream or olive oil
- Fresh herbs like parsley or thyme
Instructions:
1. Roast the Squash (Optional but Adds Flavor)
- Preheat your oven to 400°F (200°C).
- Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper.
- Spread on a baking sheet and roast for 25-30 minutes, until tender and slightly caramelized.
2. Sauté the Vegetables
- Heat the remaining olive oil or butter in a large pot over medium heat.
- Add the chopped onion, garlic, carrot, and apple. Sauté for 5-7 minutes, until softened and fragrant.
3. Simmer the Soup
- Add the roasted (or raw) butternut squash to the pot.
- Pour in the broth and stir in the cinnamon and nutmeg.
- Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes, until all the vegetables are tender.
4. Blend Until Smooth
- Remove the pot from the heat. Use an immersion blender to puree the soup until smooth.
- Alternatively, blend the soup in batches using a countertop blender. Be cautious with hot liquids.
5. Adjust the Creaminess
- Stir in the heavy cream or coconut milk, if using.
- Taste and season with salt and pepper as needed.
6. Serve and Garnish
- Ladle the soup into bowls and garnish with pumpkin seeds, a drizzle of cream, or fresh herbs.
Tips for the Best Butternut Squash Soup:
- For Extra Depth: Roast the squash and even the garlic for a smoky, caramelized flavor.
- Make it Vegan: Use coconut milk instead of cream and vegetable broth instead of chicken broth.
- Spice It Up: Add a pinch of cayenne pepper or ginger for a slight kick.
This creamy butternut squash soup is a fall favorite that’s simple to make yet rich in flavor—perfect for cozy evenings or as a starter for special meals!
