Hearty Harvest Butternut Squash Soup
This warm and comforting butternut squash soup captures the essence of fall with its smooth texture and rich flavors, making it a perfect appetizer or main course for cozy evenings.
Prep time: 15 minutesCook time: 45 minutesServes: 6
Ingredients
2 lbs butternut squash, peeled and cubed
1 medium onion, diced
2 cloves garlic, minced
2 tbsp olive oil
4 cups chicken or vegetable broth
1 cup heavy cream
1 tsp salt
1/2 tsp black pepper
1/4 tsp ground nutmeg
Instructions
1. Preheat the oven to 400°F.
2. Toss the butternut squash cubes with olive oil, salt, and pepper, then spread them on a baking sheet.
3. Roast in the oven for 25-30 minutes until tender.
4. In a large pot, sauté the onion and garlic until translucent.
5. Add the roasted squash and broth to the pot and bring to a boil.
6. Reduce heat and simmer for 15 minutes.
7. Use an immersion blender to puree the soup until smooth.
8. Stir in the heavy cream and nutmeg, then adjust seasoning with salt and pepper.
9. Serve hot, garnished with fresh herbs if desired.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat on the stove over medium 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.
