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Easy Butternut Squash Soup
why make this recipe
Butternut squash soup is a wonderful dish that is perfect for chilly days. It’s creamy, flavorful, and packed with nutrients. This recipe is simple and quick, making it ideal for busy weeknights or cozy weekends. Plus, the sweetness of the butternut squash paired with warm spices like nutmeg creates a comforting meal that everyone will love.
how to make Easy-To-Make Butternut Squash Soup
Ingredients :
- 1 medium butternut squash, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground nutmeg
- Salt and pepper to taste
- Olive oil
- Optional toppings: croutons, pumpkin seeds, or a drizzle of cream
Directions :
- In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened.
- Add the diced butternut squash and stir to combine.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and simmer for about 20 minutes, or until the squash is tender.
- Remove from heat and use an immersion blender to puree the soup until smooth.
- Stir in nutmeg, salt, and pepper to taste.
- Serve hot, topped with croutons, pumpkin seeds, or a drizzle of cream if desired.
how to serve Easy-To-Make Butternut Squash Soup
Serve the soup warm in bowls. You can add croutons or pumpkin seeds for crunch, or drizzle a little cream on top for richness. This soup pairs well with crusty bread or a fresh salad for a complete meal.
how to store Easy-To-Make Butternut Squash Soup
Let the soup cool completely before transferring it to an airtight container. You can store it in the fridge for up to 5 days. If you’d like to keep it longer, pour it into freezer-safe containers and freeze for up to 3 months. To reheat, simply warm it on the stove or in the microwave.
tips to make Easy-To-Make Butternut Squash Soup
- Make sure to peel the butternut squash well, as the skin can be tough.
- If you don’t have an immersion blender, a regular blender works too—just be careful, as the soup will be hot.
- Adjust the seasoning to your taste. You can add more nutmeg or even a pinch of cinnamon for a different flavor.
variation
You can add other vegetables like carrots or sweet potatoes for extra flavor and nutrition. Additionally, some people enjoy adding a splash of apple juice for a hint of sweetness.
FAQs
Can I use frozen butternut squash?
Yes, you can use frozen butternut squash. Just add it to the pot with the broth and cook until tender.
Is this soup vegan?
Yes, this recipe is vegan as long as you use vegetable broth and omit any cream or dairy toppings.
Can I make this soup ahead of time?
Absolutely! This soup tastes even better the next day, so make it ahead and store it in the fridge.
Butternut Squash Soup
A creamy, flavorful soup that's perfect for chilly days, packed with nutrients and warm spices.
Ingredients
Main Ingredients
- 1 medium butternut squash, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth Use low-sodium if preferred
- 1 teaspoon ground nutmeg
- to taste salt
- to taste pepper
- as needed Olive oil For sautéing
Optional Toppings
- as desired croutons
- as desired pumpkin seeds
- as desired drizzle of cream Omit for a vegan version
Instructions
Preparation
- In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened.
- Add the diced butternut squash and stir to combine.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and simmer for about 20 minutes, or until the squash is tender.
- Remove from heat and use an immersion blender to puree the soup until smooth.
- Stir in nutmeg, salt, and pepper to taste.
Serving
- Serve the soup warm in bowls and top with croutons, pumpkin seeds, or a drizzle of cream if desired.
Notes
Let the soup cool completely before transferring it to an airtight container. Store in the fridge for up to 5 days or freeze for up to 3 months. Reheat on the stove or in the microwave.
