Creamy Butternut Squash Soup: A Simple, Delicious Recipe
This recipe for creamy butternut squash soup is perfect for a chilly evening. It's easy to make, packed with flavor, and naturally vegan. Whether you're a seasoned chef or a kitchen novice, this recipe will guide you to butternut squash soup perfection! Let's dive in!
Ingredients You'll Need:
This recipe yields approximately 6 servings. Feel free to adjust based on your needs.
- 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed: This is the star of the show! Make sure to thoroughly clean and prepare your squash.
- 1 large onion, chopped: Adds a lovely sweetness and depth of flavor.
- 2 cloves garlic, minced: Essential for that savory punch.
- 4 cups vegetable broth (or chicken broth for a non-vegan option): Provides the base for your soup. Low sodium is recommended.
- 1 teaspoon ground ginger: Adds warmth and spice.
- 1/2 teaspoon ground cinnamon: Complements the sweetness of the squash beautifully.
- 1/4 teaspoon ground nutmeg: A subtle touch of warmth and complexity.
- Salt and pepper to taste: Season to your preference.
- Optional Garnishes: A dollop of coconut cream, toasted pepitas, a swirl of olive oil, or fresh herbs like chives or parsley can elevate your soup's presentation and flavor.
Step-by-Step Instructions:
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Roast the Squash (for deeper flavor): Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with a drizzle of olive oil, salt, and pepper. Spread on a baking sheet and roast for 30-40 minutes, or until tender and slightly caramelized. Roasting brings out the natural sweetness of the squash, resulting in a more intensely flavorful soup. If you're short on time, you can skip this step and proceed directly to sautéing the onion and garlic.
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Sauté Aromatics: While the squash is roasting (or if skipping the roasting step), heat a large pot or Dutch oven 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. Be careful not to burn the garlic.
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Combine and Simmer: Add the roasted (or raw) butternut squash, vegetable broth, ginger, cinnamon, and nutmeg to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the squash is very tender.
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Blend for Creamy Texture: Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy. If using a regular blender, work in batches and vent the lid to prevent pressure buildup.
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Season and Serve: Return the soup to the pot and season with salt and pepper to taste. Heat through gently. Ladle into bowls and garnish with your favorite toppings.
Tips and Variations:
- For a richer soup: Add a splash of heavy cream or coconut milk before blending.
- Spice it up: Add a pinch of cayenne pepper or a dash of your favorite hot sauce.
- Add other vegetables: Carrots, sweet potatoes, or apples would complement the butternut squash beautifully.
- Make it ahead: This soup tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days.
