Butternut Squash Soup
A velvety and flavorful butternut squash soup perfect for fall gatherings, featuring roasted squash, aromatic spices, and a hint of sweetness that delights the palate.
Prep time: 15 minutesCook time: 1 hourServes: 6
Ingredients
1 medium butternut squash (about 2 lbs)
2 tablespoons olive oil
1 large onion, diced
2 cloves garlic, minced
4 cups chicken broth
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
Salt and pepper to taste
1/2 cup heavy cream
2 tablespoons honey
Instructions
1. Preheat your oven to 400°F (205°C).
2. Cut the butternut squash in half, remove seeds, and place on a baking sheet. Drizzle with olive oil and roast for 45 minutes.
3. In a large pot, heat olive oil over medium heat. Add the diced onion and garlic, sauté until softened.
4. Scoop the roasted squash into the pot, add chicken broth, nutmeg, cinnamon, salt, and pepper. Let simmer for 15 minutes.
5. Use an immersion blender to puree the soup until smooth.
6. Stir in heavy cream and honey, then simmer for an additional 5 minutes.
7. Serve hot, garnished with a swirl of cream or a sprinkle of nutmeg, if desired.
Storage
Store in an airtight container in the refrigerator for up to 4 days.
Reheating
Reheat gently in a saucepan over low heat, 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.
