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.