Creamy Butternut Squash Soup
A velvety smooth and flavorful butternut squash soup, perfect for a cozy autumn meal. Easy to make and packed with wholesome ingredients.
Equipment
- Large pot or Dutch oven
- Blender or immersion blender
- Cutting Board
- Knife
Ingredients
Main Ingredients
- 1 medium (about 2 pounds) Butternut squash peeled, seeded, and cubed
- 1 large Onion chopped
- 2 cloves Garlic minced
- 4 cups Vegetable broth (or chicken broth for richer flavor)
- 1 teaspoon Ground ginger
- 1/2 teaspoon Ground cinnamon
- 1/4 teaspoon Ground nutmeg
- to Salt taste
- to Black pepper taste
- 1/4 cup Heavy cream or coconut milk (optional, for extra creaminess)
- to Pepitas or pumpkin seeds taste (optional, for garnish)
- a drizzle Olive oil or maple syrup (optional, for garnish)
Instructions
Instructions
- Heat a large pot or Dutch oven over medium heat. Add 1 tablespoon of olive oil and sauté the onion until softened, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Add the cubed butternut squash, vegetable broth, ginger, cinnamon, and nutmeg to the pot. Season with salt and pepper.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the squash is very tender.
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until completely smooth and creamy. If using a regular blender, vent the lid to prevent pressure buildup. Work in batches if necessary.
- Return the blended soup to the pot. Stir in the heavy cream or coconut milk, if using, and heat through gently. Do not boil.
- Taste and adjust seasoning as needed. Ladle the soup into bowls and garnish with toasted pepitas or pumpkin seeds, a drizzle of olive oil or maple syrup, if desired.
Notes
For a vegan version, substitute coconut milk for heavy cream. You can also add a pinch of cayenne pepper for a touch of heat. Leftovers can be stored in the refrigerator for up to 3 days.