Description
Creamy “butternut squash soup” blends autumn’s richest flavors into a comforting bowl of warmth. Silky smooth ingredients meld perfectly, inviting winter’s embrace with each spoonful you savor.
Ingredients
Scale
Main Ingredients:
- 2 pounds (907 grams) butternut squash, peeled, seeded, and cubed
- 4 cups (946 milliliters) vegetable broth
- ½ cup (120 milliliters) coconut milk or heavy cream
Vegetables and Aromatics:
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 medium carrot, chopped
Seasonings and Extras:
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 tablespoon maple syrup or honey
Instructions
- Warm olive oil in a spacious cooking vessel over medium temperature, creating a fragrant base for the soup.
- Gently introduce diced onions, minced garlic, and finely chopped carrots, sautéing until the vegetables become translucent and release their aromatic essence.
- Incorporate cubed butternut squash into the softened vegetable medley, then pour in vegetable or chicken broth to create a flavorful liquid foundation.
- Season the mixture with salt, freshly ground black pepper, ground cinnamon, and a whisper of nutmeg to enhance the squash’s natural sweetness.
- Allow the ingredients to simmer gently, letting the squash slowly tenderize and absorb the surrounding flavors until it yields effortlessly to a fork’s gentle pressure.
- Transform the rustic soup into a silky smooth consistency using an immersion blender, carefully pureeing until no vegetable chunks remain. (Alternatively, transfer in careful batches to a standard blender, working in small increments.)
- Enrich the soup with a luxurious splash of coconut milk or heavy cream, creating a velvety texture that complements the squash’s natural creaminess.
- For those desiring additional sweetness, introduce a delicate drizzle of maple syrup, balancing the soup’s savory undertones.
- Perform a final taste assessment, adjusting seasonings to personal preference.
- Ladle the warm soup into waiting bowls, garnishing with a scattering of toasted pepitas, crisp croutons, or an artistic swirl of cream to elevate the presentation.
Notes
- Enhance the soup’s flavor by roasting butternut squash beforehand, which caramelizes natural sugars and deepens the taste profile.
- For a lighter version, swap heavy cream with Greek yogurt or almond milk to reduce calories while maintaining creamy texture.
- Transform this soup into a vegan-friendly dish by using vegetable broth and coconut milk, ensuring rich, comforting flavors for all dietary preferences.
- Elevate presentation and nutrition by adding toppings like toasted pumpkin seeds, crispy sage leaves, or a drizzle of herb-infused olive oil for extra complexity.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 406
- Sugar: 39 g
- Sodium: 263 mg
- Fat: 23 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg