Silky Butternut Squash Soup
A delightful and warming soup that combines the natural sweetness of butternut squash with a rich, creamy texture, perfect for chilly evenings.
Prep time: 10 minutesCook time: 40 minutesServes: 6
Ingredients
2 lbs butternut squash (peeled, seeded, and cubed)
2 tbsp unsalted butter
1 medium onion (chopped)
2 garlic cloves (minced)
4 cups chicken broth
1 cup heavy cream
1/4 tsp ground nutmeg
Salt and pepper to taste
1 tbsp olive oil for roasting
Instructions
1. Preheat the oven to 400°F (200°C).
2. Toss the cubed butternut squash with olive oil, salt, and pepper.
3. Spread the squash on a baking sheet and roast for 25 minutes until tender.
4. In a large pot, melt butter over medium heat and sauté onion and garlic until softened.
5. Add roasted squash to the pot.
6. Pour in the chicken broth and bring to a boil, then reduce heat to simmer for 15 minutes.
7. Use an immersion blender to puree the soup until smooth.
8. Stir in the heavy cream and ground nutmeg.
9. Season with additional salt and pepper, if needed, and heat through.
10. Serve hot, garnished with a sprinkle of nutmeg or fresh herbs if desired.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently over medium heat on the stovetop, stirring occasionally until warmed 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.
