Description
Velvety smooth, warm, and naturally sweet butternut squash soup — rich, comforting, and perfect for cozy fall and winter days.
Ingredients
Main Ingredients
- 2 tbsp olive oil or butter
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups cubed butternut squash
- 3 cups vegetable or chicken broth
- ½ cup heavy cream or coconut milk
- ½ tsp cinnamon (optional)
- Salt and pepper, to taste
Instructions
- Sauté Aromatics: Heat oil in a pot over medium heat. Add diced onion and minced garlic, sautéing until they become soft and fragrant, about 5 minutes.
- Simmer Squash: Add the cubed butternut squash, broth, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer gently for 20 to 25 minutes, until the squash is tender.
- Blend Soup: Using an immersion blender, carefully blend the soup directly in the pot until it reaches a smooth, creamy consistency. Alternatively, transfer portions to a blender and blend in batches.
- Add Cream and Spice: Stir in the heavy cream or coconut milk for richness, and add the optional cinnamon if using, mixing well to combine.
- Serve: Ladle the warm soup into bowls and garnish with fresh herbs or a drizzle of cream if desired. Serve immediately for best flavor.
Notes
- Add roasted carrots or apples for extra depth of flavor and sweetness.
- This soup is freezer-friendly if you omit the cream; add cream after reheating.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup, Lunch, Dinner
- Method: Stovetop
- Cuisine: American
