Creamy Butternut Squash Soup Recipe

There's something incredibly comforting about a bowl of butternut squash soup, especially when the weather starts to cool down. This recipe is all about creating a velvety, creamy soup that is packed with flavor and warmth. Perfect for cozy evenings or impressing guests at dinner parties, it's a dish that feels like a hug in a bowl.

Imagine a soup that's not only delicious but also super easy to make! With simple ingredients like fresh butternut squash, onions, and spices, you'll have a delightful meal ready in no time. This soup has a natural sweetness from the squash, balanced with a hint of spice, making it satisfying and nourishing.

Whether you're serving it as a starter or a main course, this creamy butternut squash soup is sure to be a hit. It's a versatile dish that pairs wonderfully with crusty bread or a light salad.

Deliciously Creamy Butternut Squash Soup

This butternut squash soup is smooth and creamy, with a perfect blend of sweetness and warmth from spices like nutmeg and cinnamon. The texture is rich and luxurious, making every spoonful a delight for the senses.

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable or chicken broth
• 1 cup coconut milk or heavy cream
• 2 tablespoons olive oil
• 1 teaspoon salt, adjust to taste
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• Fresh parsley or pumpkin seeds for garnish (optional)

Instructions

1. Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent (about 3-4 minutes).
2. Cook the Squash: Add the cubed butternut squash to the pot, along with the broth. Bring to a boil, then reduce heat and let it simmer until the squash is tender (about 20-25 minutes).
3. Blend the Soup: Use an immersion blender to puree the soup until smooth, or transfer it in batches to a blender.
4. Add Creaminess: Stir in the coconut milk or heavy cream, along with the nutmeg and cinnamon. Heat gently over low heat without boiling. Adjust salt to taste.
5. Serve: Ladle the soup into bowls and garnish with fresh parsley or pumpkin seeds, if desired. Enjoy warm!

Cook and Prep Times

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

• Servings: 4 bowls
• Calories: 210kcal
• Fat: 10g
• Protein: 3g
• Carbohydrates: 30g