Butternut Squash Soup
Equipment
- 1 Large pot
- 1 Blender or immersion blender
- 1 Wooden spoon
- 1 Knife
- 1 Cutting board
- 1 Ladle
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 medium butternut squash peeled, seeded, and cubed
- 4 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground nutmeg
- 1/4 cup heavy cream
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic and cook for another minute.
- Add cubed butternut squash to the pot and stir to combine.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer until squash is tender, about 20 minutes.
- Remove pot from heat and use a blender to purée the soup until smooth.
- Return the soup to the pot and stir in salt, black pepper, and nutmeg.
- Heat gently and stir in heavy cream.
- Ladle into bowls and serve warm.
Notes
For a richer flavor, you can roast the butternut squash in the oven before adding it to the soup. Also, for a vegan version, substitute heavy cream with coconut milk or a non-dairy alternative. Adjust the seasoning to your preference, and garnish with fresh herbs like parsley or chives for additional color and taste.
Tried this recipe?Let us know how it was!