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Perfect Butternut Squash Soup: 1 Simple Trick for Creamy Bliss

Butternut Squash Soup
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This creamy butternut squash soup is a classic autumn dish. It’s a velvety, warmly spiced puree that is comforting and elegant. This soup is perfect as a fall starter or light lunch.

Ingredients

Scale
  • 1 medium butternut squash, peeled, seeded, and cubed (about 4-5 cups)
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1/2 cup heavy cream (optional)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Salt to taste
  • Black pepper to taste
  • Optional: 1 small apple, peeled, cored, and chopped
  • Optional: 1/2 teaspoon curry powder

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
  2. Add minced garlic and cook for another minute until fragrant.
  3. Stir in cubed butternut squash (and chopped apple, if using).
  4. Pour in vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until the squash is very tender.
  5. Remove the pot from heat. Carefully transfer the soup in batches to a blender or use an immersion blender to puree until smooth.
  6. Return the pureed soup to the pot. Stir in cinnamon, nutmeg, salt, and black pepper. (If using curry powder, add it now).
  7. If desired, stir in heavy cream for extra richness.
  8. Heat through gently, but do not boil after adding cream.
  9. Taste and adjust seasonings as needed. Serve warm.

Notes

  • For a thinner soup, add more vegetable broth.
  • For a thicker soup, reduce the amount of broth or simmer longer to allow more liquid to evaporate.
  • Roasting the butternut squash before adding it to the soup can add a deeper, sweeter flavor.
  • Garnish with a swirl of cream, toasted pumpkin seeds, or fresh herbs like sage or parsley.

Nutrition

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