Description
A warm, comforting Butternut Squash Soup that blends roasted butternut squash with savory aromatics and warm spices. This creamy soup is perfect for fall and winter, offering a deliciously smooth texture with hints of cinnamon, nutmeg, and optional ginger. Topped with croutons, pumpkin seeds, or fresh herbs, it makes a delightful starter or light meal.
Ingredients
Scale
Main Ingredients
- 1 medium butternut squash, peeled, seeded, and cubed
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger (optional)
- 1/2 cup coconut milk or heavy cream
- Salt and pepper to taste
Optional Toppings
- Croutons
- Pumpkin seeds
- Fresh herbs
- A drizzle of cream
Instructions
- Prepare the squash: Peel, seed, and cube the butternut squash into roughly uniform pieces to ensure even cooking.
- Sauté aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic and sauté until the onion becomes translucent and fragrant, about 5 minutes.
- Cook squash and spices: Add the cubed butternut squash to the pot along with the ground cinnamon, nutmeg, and optional ground ginger. Stir well and cook for a few minutes to combine flavors.
- Add broth and simmer: Pour in the vegetable or chicken broth, bringing the mixture to a boil. Reduce the heat to low, cover, and simmer until the squash is tender, approximately 20-25 minutes.
- Blend soup: Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a blender and puree until creamy.
- Add creaminess and season: Stir in the coconut milk or heavy cream. Season with salt and pepper to taste. Heat gently until warmed through, but do not boil.
- Serve and garnish: Ladle the soup into bowls and garnish with your choice of optional toppings such as croutons, pumpkin seeds, fresh herbs, or a drizzle of cream for added flavor and texture.
Notes
- For a vegan version, use vegetable broth and coconut milk instead of chicken broth and heavy cream.
- You can roast the butternut squash for added depth of flavor before adding it to the pot.
- If you prefer a thinner soup, add additional broth or water to reach desired consistency.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Adjust spices to your preference – more cinnamon or nutmeg can be added for a warmer flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
