Butternut Squash Soup: A Delicious and Easy Recipe
Butternut squash is a fantastic fall ingredient, and its sweetness makes it perfect for creamy soups. This recipe is easy to follow, requires minimal ingredients, and results in a delicious and healthy meal. Let's dive into how to make this comforting and flavorful soup!
Ingredients You'll Need:
This recipe is easily scalable depending on how much soup you want to make. The ingredient ratios will remain the same.
- 1 medium butternut squash: About 2-3 pounds. Look for one that feels heavy for its size and has smooth, unblemished skin.
- 1 large onion: Yellow or white onion will work well. Finely chopped.
- 2 cloves garlic: Minced. Adds a wonderful savory depth.
- 4 cups vegetable broth: Or chicken broth for a richer flavor.
- 1 cup coconut milk: (full-fat recommended) For creaminess and richness. You can substitute heavy cream for a different flavor profile.
- 1 teaspoon ground ginger: A warming spice that complements the squash perfectly.
- 1/2 teaspoon ground cinnamon: Adds a subtle sweetness and warmth.
- Salt and pepper: To taste. Adjust to your preference.
- Optional Garnishes: Toasted pepitas (pumpkin seeds), a swirl of cream, chopped fresh cilantro, or a drizzle of maple syrup.
Step-by-Step Instructions:
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Prepare the Butternut Squash: Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds and stringy pulp. Place cut-side down on a baking sheet and bake for 45-60 minutes, or until easily pierced with a fork.
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Sauté Aromatics: While the squash is baking, heat a tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
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Combine and Simmer: Once the butternut squash is tender, scoop the flesh into the pot with the onions and garlic. Add the vegetable broth, coconut milk, ginger, and cinnamon. Bring the mixture to a simmer, then reduce heat and cook for 15-20 minutes, allowing the flavors to meld.
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Blend the Soup: Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy. Be cautious when blending hot liquids.
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Season and Serve: Return the soup to the pot and season with salt and pepper to taste. Heat through gently. Serve hot, garnished with your choice of toppings.
Tips for the Best Butternut Squash Soup:
- Roasting enhances the flavor: Roasting the squash brings out its natural sweetness.
- Don't overcook: Overcooked squash can become mushy. Aim for tender but not falling-apart consistency.
- Adjust the spices: Feel free to experiment with other spices like nutmeg or allspice.
- Make it vegan: This recipe is already largely vegan; just ensure your broth is vegetable-based.
- Make it ahead: This soup tastes even better the next day!
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