Butternut Squash Soup
Butternut squash soup is a creamy and flavorful dish perfect for chilly days. Blending the natural sweetness of butternut squash with aromatic spices creates a comforting bowl of warmth.
Equipment
- 1 large pot
- 1 blender or immersion blender
- 1 cutting board
- 1 ladle
- 1 measuring cups and spoons
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups butternut squash, peeled and cubed About 1 medium squash.
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon ground nutmeg
- to taste salt
- to taste pepper
- 1/2 cup coconut milk Optional for creaminess.
- Fresh parsley for garnish Optional.
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
- Add the minced garlic to the pot and cook for another 1-2 minutes until fragrant.
- Stir in the cubed butternut squash and sauté for about 5 minutes.
- Pour in the vegetable broth and bring the mixture to a boil. Add the ground cumin, nutmeg, salt, and pepper.
- Reduce the heat to low and cover. Let it simmer for about 20 minutes, or until the squash is tender.
- Remove the pot from heat. If using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a regular blender and blend until smooth.
- If desired, stir in the coconut milk for added creaminess and adjust seasoning as needed.
- Serve hot, garnished with fresh parsley.
Notes
Feel free to add a pinch of cayenne pepper for a spicy kick.
This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
It pairs wonderfully with crusty bread or a side salad.