Timeless Butternut Squash Soup

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 6
★★★★★
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If you're looking for a cozy, comforting dish that embodies the essence of fall, this Timeless Butternut Squash Soup is just the ticket. It's creamy, aromatic, and perfect for those crisp autumn evenings when the leaves are changing colors.

Ingredients for Timeless Butternut Squash Soup

Butternut squash is the star of this soup, providing a naturally sweet and nutty foundation. The onion adds depth and a savory note, while the garlic offers a subtle aromatic hint. Olive oil is used for sautéing, bringing a mild, fruity flavor. Vegetable broth serves as the liquid base, enhancing the soup's savory profile. Heavy cream is what makes this soup luxuriously creamy and rich. A dash of nutmeg introduces a warm, slightly spicy complexity, and of course, salt and pepper bring everything together, allowing each flavor to shine.

Tips & Tricks

  • To make peeling and cubing the butternut squash easier, microwave it for a couple of minutes to soften the skin.
  • If you prefer a thicker soup, reduce the amount of vegetable broth slightly.
  • For a vegan version, substitute heavy cream with coconut milk or almond milk.

Serving Suggestions

This soup pairs beautifully with a slice of crusty bread or a simple green salad. For a heartier meal, serve it alongside a grilled cheese sandwich—perfect for dunking! A sprinkle of roasted pumpkin seeds on top adds a delightful crunch.

Frequently Asked Questions

Can I freeze this soup?
Yes, this soup freezes well. Just let it cool completely before transferring it to airtight containers. It can be frozen for up to three months.
Can I use other types of squash?
Absolutely! Acorn squash or pumpkin can be great alternatives, though they might alter the flavor slightly.

Timeless Butternut Squash Soup Recipe Walkthrough

Start by heating the olive oil in a large pot over medium heat. You want it to shimmer slightly, which means it's ready for the ingredients. Toss in the chopped onion and minced garlic, stirring them around until the onion becomes translucent. This should take about 5 minutes, and you'll know it's ready when the kitchen starts to smell delicious.

Next, add the cubed butternut squash. Give it a good stir to coat it with the oil, and let it cook for about 5 minutes. This step helps to bring out the nutty flavor of the squash. Once that's done, pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to let it simmer. You'll want to let it cook until the squash is fork-tender, usually around 20 minutes.

Now, take the pot off the heat and grab your immersion blender. Carefully blend everything until the soup is smooth. If you don't have an immersion blender, you can use a regular blender—just do it in batches and be cautious of the hot liquid. Once smooth, stir in the heavy cream and nutmeg. Season with salt and pepper to taste, adjusting until it's just right for you. Return the pot to the stove on low heat to warm it through before serving.

Why You'll Love This Recipe

  • Simple ingredients that pack a punch.
  • Perfect balance of creamy and savory.
  • Quick to prepare and ideal for weeknight dinners.
  • Vegetarian-friendly without sacrificing flavor.

Ingredients

2 lbs butternut squash, peeled and cubed
1 large onion, chopped
2 cloves garlic, minced
2 tbsp olive oil
4 cups vegetable broth
1 cup heavy cream
1/4 tsp nutmeg
Salt and pepper to taste

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion and garlic, sautéing until translucent.
3. Add cubed butternut squash and cook for 5 minutes, stirring occasionally.
4. Pour in vegetable broth, bring to a boil, then reduce heat and let simmer until squash is tender, about 20 minutes.
5. Remove from heat, and use an immersion blender to puree until smooth.
6. Stir in heavy cream and nutmeg, then season with salt and pepper to taste.
7. Return to heat and warm through before serving.

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