Butternut Squash Soup Recipe
Description
Welcome to our Butternut Squash Soup Recipe, a deliciously creamy and comforting dish perfect for chilly autumn days. This recipe features the natural sweetness of roasted butternut squash, blended into a smooth, velvety soup that is both nourishing and satisfying. Whether you're a fan of cozy fall flavors or looking for a healthy, heartwarming meal, this butternut squash soup is sure to become a seasonal favorite.
Ingredients for Butternut Squash Soup Recipe
Instructions for Butternut Squash Soup Recipe
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Preheat Oven: Preheat your oven to 375°F (190°C).
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Prepare Squash: Place the cubed butternut squash on a baking sheet, drizzle with olive oil, and toss to coat. Spread the squash in a single layer.
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Roast Squash: Roast the butternut squash in the preheated oven for 25-30 minutes, or until tender and slightly caramelized. Roasting enhances the natural sweetness of the squash.
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Sauté Onions and Garlic: While the squash is roasting, heat a large pot over medium heat. Add a bit of olive oil, then sauté the chopped onion for 5-7 minutes until softened. Add the minced garlic and cook for another 1-2 minutes until fragrant.
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Combine Ingredients: Add the roasted butternut squash to the pot along with the broth, nutmeg, cinnamon, salt, and pepper. Stir to combine all ingredients.
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Simmer Soup: Bring the soup to a boil, then reduce the heat and let it simmer for 10-15 minutes, allowing the flavors to meld together.
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Blend Soup: Use an immersion blender to puree the soup until smooth and creamy. Alternatively, you can transfer the soup in batches to a blender and blend until smooth.
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Add Cream: Stir in the heavy cream or coconut milk, blending well to achieve a creamy consistency.
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Adjust Seasoning: Taste the soup and adjust the seasoning as needed, adding more salt, pepper, or spices to your liking.
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Serve: Ladle the hot soup into bowls, garnishing with roasted pumpkin seeds, fresh thyme, or a drizzle of cream or olive oil if desired.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 11g17%
- Saturated Fat 6g30%
- Cholesterol 30mg10%
- Sodium 600mg25%
- Potassium 800mg23%
- Total Carbohydrate 35g12%
- Dietary Fiber 7g29%
- Sugars 8g
- Protein 4g8%
- Vitamin A 15000 IU
- Vitamin C 25 mg
- Calcium 80 mg
- Iron 1.5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Butternut Squash Soup Recipe Variation Options
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Vegan Butternut Squash Soup: Replace the heavy cream with coconut milk or almond milk, and use vegetable broth instead of chicken broth for a completely vegan version.
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Spicy Butternut Squash Soup: Add a pinch of cayenne pepper or red pepper flakes to the soup for a spicy kick.
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Ginger Butternut Squash Soup: Incorporate fresh grated ginger for a zesty, warming twist that pairs beautifully with the sweetness of the squash.
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Curried Butternut Squash Soup: Add 1-2 teaspoons of curry powder to the soup for a flavorful, Indian-inspired variation.
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Apple Butternut Squash Soup: Add a peeled and chopped apple to the soup along with the squash for a sweet, tart contrast that complements the flavors.
Butternut Squash Soup Recipe Cooking Tips
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Roasting the Squash: Roasting the squash before adding it to the soup enhances its natural sweetness and adds depth of flavor.
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Blending the Soup: For the smoothest texture, use an immersion blender directly in the pot. If using a regular blender, blend the soup in batches to avoid overflow.
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Creamy Consistency: Adjust the cream or coconut milk to your desired creaminess. For a richer soup, add more; for a lighter version, use less.
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Seasoning Adjustment: Always taste the soup before serving and adjust the seasoning as needed. Butternut squash can vary in sweetness, so you may need to balance with more salt, pepper, or spices.
Butternut Squash Soup Recipe Serving Suggestions
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Garnish Creatively: Top the soup with roasted pumpkin seeds, fresh herbs like thyme or sage, or a swirl of cream for added flavor and visual appeal.
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Pair with Bread: Serve with a slice of crusty bread or a warm, buttered roll to soak up the creamy soup.
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Salad Side: Pair the soup with a fresh, crisp salad for a balanced meal. A simple arugula salad with a light vinaigrette complements the rich soup.
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Serve in a Squash Bowl: For a festive presentation, hollow out small butternut squashes and serve the soup inside them as bowls.
Share Your Experience with the Butternut Squash Soup Recipe
We'd love to hear about your experience with our Butternut Squash Soup Recipe! Did you try any unique variations or have any special tips to share? Leave a comment below and let us know how this creamy, comforting soup turned out for you. Your feedback helps us and other readers perfect their soup-making skills!
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Frequently Asked Questions
Yes, frozen butternut squash can be used as a convenient alternative. Just thaw and roast it as you would fresh squash.
Absolutely! This soup can be made in advance and stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
Yes, carrots, sweet potatoes, or parsnips can be added for extra flavor and nutrition.
Coconut milk, almond milk, or even Greek yogurt can be used as a substitute for heavy cream.
Yes, this butternut squash soup is naturally gluten-free, making it suitable for those with gluten sensitivities.
For a thicker soup, reduce the amount of broth or let the soup simmer longer to reduce. You can also add a cooked potato before blending.
Add cooked quinoa, lentils, or chickpeas to the soup to increase its protein and make it more filling.
Yes, canned or homemade butternut squash puree can be used. Just adjust the cooking time since the squash
