Creamy Butternut Squash Soup

A smooth and velvety Creamy Butternut Squash Soup, perfect for cozy evenings. This nutritious and flavorful soup is easy to make and a hit with the whole family.

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Ingredients

• 1 medium butternut squash (about 2 lbs), peeled, seeded, and diced
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 medium apple (e.g., Granny Smith), peeled and chopped
• 4 cups vegetable broth
• 1/2 cup heavy cream or coconut milk (optional for creaminess)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• Pumpkin seeds or croutons for garnish
• Fresh thyme or parsley for garnish

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Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and sauté for 5 minutes until softened.
3. Stir in the garlic and cook for 1 minute until fragrant.
4. Add the diced butternut squash, apple, cinnamon, and nutmeg. Stir to combine.
5. Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and simmer for 20-25 minutes, or until the squash is tender.
6. Remove the pot from heat and let it cool slightly. Use an immersion blender or a countertop blender to purée the soup until smooth.
7. Stir in the heavy cream or coconut milk (if using). Reheat gently if needed.
8. Serve hot, garnished with pumpkin seeds, croutons, and fresh thyme or parsley.

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Tips

• Make it vegan: Use coconut milk instead of heavy cream and opt for a vegan broth.
• Add protein: Include cooked chickpeas or lentils for a heartier version.
• Roast the squash: Roasting the butternut squash before blending adds a deeper flavor.
• Storage: Store in the refrigerator for up to 4 days or freeze for up to 3 months.

You can visit our Soups Recipes section for even more delicious recipes.

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FAQ

1. Can I use pre-cut squash? Yes, pre-cut butternut squash is a great time-saver for this recipe.

2. What can I serve with this soup? Pair it with a side of crusty bread, a fresh salad, or roasted vegetables.

3. Can I freeze this soup? Absolutely! Let it cool completely before transferring to freezer-safe containers.

4. How do I reheat frozen soup? Thaw overnight in the refrigerator, then reheat on the stovetop over medium heat, stirring occasionally.