Butternut Squash Soup Recipe
Ingredients
- 1 tbspolive oil
- 1 largeonion
chopped
- 3garlic cloves
minced
- 1 mediumbutternut squash
peeled and cubed, 3 pounds
- 4 cvegetable broth
- ¾ tspsalt
- ¼ tsppepper
- ½ cheavy whipping cream
- optional: additional heavy whipping cream and crispy sage leaves
Directions
- 1
Get started by heating the oil over medium heat in a large saucepan. Add the onion, then cook and stir until tender. Add the garlic and cook for one minute more.
- 2
Once the veggies are tender and aromatic, stir in the squash, broth, salt and pepper. Bring the mixture to a boil, then reduce heat and simmer, covered, until the squash is tender. This should take about 10 to 15 minutes.
- 3
Once the squash is tender, it's time to puree the soup. You can use an immersion blender and puree the soup right in the pot. Or, cool the soup slightly and puree it in batches in a standard blender.
- 4
Return the pureed soup to the pan and add the cream. Cook and stir until heated through. Editor's Tip: If your soup is looking a little thin after pureeing, we suggest making a roux by whisking together 2 tablespoons of olive oil with 2 tablespoons of flour. Once the roux is smooth, whisk in a few tablespoons of soup to make a slurry, then stir the mixture into the soup pot. Cook the soup for 10 to 15 more minutes or until thickened.
- 5
Serve soup in bowls and, if desired, garnish with additional heavy whipping cream and crispy sage. Editor's Tip: In addition to—or in place of—the whipping cream and crispy sage, you can garnish this simple butternut squash soup with a multitude of tasty toppings. We love to add pepitas, homemade croutons, cheese (Gruyere and Parmesan are two great choices), creme fraiche or chopped pecans to the bowl. Feel free to get creative!
Butternut Squash Soup Recipe
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About this Recipe
Craving a comforting bowl of warmth without spending hours in the kitchen? This quick and easy butternut squash soup recipe delivers rich, satisfying flavors that will chase away any chill, making it the perfect choice for a cozy meal.
What makes this butternut squash soup truly special is its straightforward approach, highlighting the star ingredient with simple, yet impactful, additions. The base of aromatic onion and garlic creates a savory foundation, allowing the natural sweetness of the butternut squash to shine through, beautifully balanced by a luxurious touch of heavy cream.
When you prepare this soup, you can expect a velvety smooth texture, rich in flavor yet surprisingly light at just 157 calories per serving. The inherent sweetness of the butternut squash is deepened by the savory notes of garlic and onion, and then rounded out by the creamy texture that only heavy cream can provide. It's a comforting, wholesome bowl that feels both indulgent and nourishing, perfect for a chilly afternoon.
While delightful on its own, feel free to customize this butternut squash soup to your liking. For a dairy-free option, you can swap the heavy whipping cream for full-fat coconut milk or a cashew cream. To add a subtle warmth, consider incorporating a pinch of ground nutmeg or ginger during the cooking process. You could even enhance the vegetable broth with a bay leaf while simmering for an extra layer of aroma.
This butternut squash soup is perfect for a comforting lunch or as an elegant starter for any dinner gathering. Serve it piping hot with a swirl of additional heavy whipping cream and a sprinkle of crispy sage leaves for a truly gourmet presentation.