Butternut Squash Soup
This creamy and comforting butternut squash soup is a perfect fall dish, delivering a warm hug with every spoonful. It's healthy, easy to prepare, and makes for a great appetizer or light meal.
Equipment
- 1 large pot
- 1 ladle
- 1 immersion blender or blender
- 1 cutting board
- 1 measuring cups and spoons
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium butternut squash, peeled and cubed (about 2 pounds)
- 4 cups vegetable broth
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- to taste none salt
- to taste none pepper
- 1 cup coconut milk optional for creaminess
- to taste none fresh parsley or cilantro for garnish, optional
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until softened, about 5 minutes.
- Add the garlic and sauté for an additional minute, until fragrant.
- Add the cubed butternut squash, vegetable broth, ground ginger, cinnamon, nutmeg, salt, and pepper to the pot.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the squash is tender.
- Use an immersion blender to purée the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth.
- If desired, stir in the coconut milk for added creaminess and adjust seasoning with more salt and pepper to taste.
- Serve hot, garnished with fresh parsley or cilantro if using.
Notes
For added flavor, you can roast the cubed butternut squash in the oven at 400°F for 20-25 minutes before adding it to the soup.
This soup can be stored in the refrigerator for up to 5 days and freezes well for up to 3 months.
Add a squeeze of lemon juice for a bright finish before serving.