Butternut Squash Soup
This creamy and comforting butternut squash soup is perfect for a chilly day. It's rich in flavor, healthy, and easy to make, making it an ideal choice for a cozy meal.
Equipment
- 1 Large pot
- 1 Cutting board
- 1 Blender or immersion blender
- 1 set Measuring cups and spoons
- 1 Wooden spoon
Ingredients
- 2 pounds butternut squash Medium, peeled, seeded, and cut into small cubes.
- 1 tablespoon olive oil
- 1 large onion Diced.
- 2 cloves garlic Minced.
- 4 cups vegetable broth
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- to taste salt salt
- to taste pepper pepper
- 1/2 cup coconut milk Optional for creaminess.
- as needed fresh parsley For garnish.
Instructions
- Begin by peeling, seeding, and cutting the butternut squash into small cubes.
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until softened.
- Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
- Add the cubed butternut squash to the pot along with the vegetable broth. Bring the mixture to a boil.
- Once boiling, reduce the heat and stir in the ground cinnamon, nutmeg, salt, and pepper. Simmer for 20 minutes, or until the squash is tender.
- Remove the pot from the heat. If using, stir in the coconut milk.
- Use a blender or an immersion blender to puree the soup until smooth. You may need to do this in batches if using a traditional blender; make sure to allow steam to escape.
- Taste and adjust seasoning if necessary. Return the soup to the pot and heat gently before serving.
- Ladle the soup into bowls and garnish with fresh parsley.
Notes
This soup can be stored in an airtight container in the refrigerator for up to 4 days.
It also freezes well for up to 3 months, so you can make a big batch to enjoy later.
For added flavor, you can top the soup with roasted pumpkin seeds or croutons before serving.