Butternut Harvest Soup
A comforting and rich butternut squash soup perfect for fall with a hint of nutmeg and creaminess that captures the essence of the season.
Prep time: 15 minutesCook time: 30 minutesServes: 6
Ingredients
2 lbs butternut squash, peeled and diced
1 medium onion, chopped
2 cloves garlic, minced
4 cups chicken or vegetable broth
1 cup heavy cream
2 tbsp olive oil
1/2 tsp ground nutmeg
Salt and pepper to taste
1 tbsp butter
Instructions
1. Heat olive oil and butter in a large pot over medium heat.
2. Add chopped onion and sauté until translucent, about 5 minutes.
3. Stir in garlic and cook for another minute.
4. Add the diced butternut squash and stir to coat with the onion and garlic.
5. Pour in the chicken or vegetable broth and bring to a boil.
6. Reduce heat, cover, and simmer until squash is tender, about 20 minutes.
7. Use an immersion blender to purée the soup until smooth.
8. Stir in heavy cream and nutmeg, and season with salt and pepper to taste.
9. Simmer for an additional 5 minutes before serving.
Storage
Store the soup in an airtight container in the fridge for up to 4 days.
Reheating
Reheat gently over medium heat on the stovetop, stirring occasionally, until heated through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
