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A Delicious And Simple Butternut Squash Soup Recipe

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Easy Creamy Butternut Squash Soup Recipe 100 Directions
Easy Creamy Butternut Squash Soup Recipe 100 Directions from www.100directions.com

Description

Butternut squash soup is a warming and comforting dish that is perfect for chilly days. It's creamy, flavorful, and packed with nutrients. This recipe is easy to make and requires only a few ingredients. It's also vegan and gluten-free, making it a great option for those with dietary restrictions.

Prep Time

The prep time for this recipe is about 20 minutes.

Cook Time

The cook time for this recipe is about 30 minutes.

Ingredients

  • 1 large butternut squash (about 3 pounds)
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Salt and pepper, to taste

Equipment

  • Large chef's knife
  • Cutting board
  • Large soup pot
  • Immersion blender or high-speed blender
  • Ladle

Method

  1. Cut the butternut squash in half lengthwise and scoop out the seeds.
  2. Peel the squash with a vegetable peeler and chop it into small pieces.
  3. Heat the olive oil in a large pot over medium heat.
  4. Add the chopped onion and garlic and cook until softened.
  5. Add the chopped squash to the pot and stir to combine.
  6. Pour in the vegetable broth and add the cinnamon and nutmeg.
  7. Season with salt and pepper to taste.
  8. Bring the soup to a boil, then reduce the heat and let it simmer for about 30 minutes or until the squash is tender.
  9. Use an immersion blender or high-speed blender to puree the soup until it's smooth and creamy.
  10. Ladle the soup into bowls and serve hot.

Notes

  • If you don't have an immersion blender, you can use a regular blender to puree the soup in batches. Be careful not to overfill the blender, as the hot soup can cause the lid to pop off.
  • You can adjust the consistency of the soup by adding more or less broth. If you like a thinner soup, add more broth. If you prefer a thicker soup, use less broth.
  • You can also add other spices or herbs to the soup, such as ginger, thyme, or rosemary, to give it more flavor.

Nutrition Info

One serving of this butternut squash soup (1/6 of the recipe) contains approximately:

  • Calories: 120
  • Protein: 2g
  • Fat: 3g
  • Carbohydrates: 24g
  • Fiber: 5g
  • Sugar: 6g
  • Sodium: 600mg

Recipes FAQ

Q: Can I make this soup ahead of time?

A: Yes! This soup can be made ahead of time and stored in the refrigerator for up to 3 days or in the freezer for up to 3 months. Just reheat it on the stove or in the microwave before serving.

Q: Can I use a different type of squash?

A: Yes, you can use other types of squash, such as acorn squash or kabocha squash, in this recipe. Just adjust the cooking time accordingly, as different types of squash may take longer to cook.

Q: Is this soup spicy?

A: No, this soup is not spicy. If you like spicy food, you can add some red pepper flakes or hot sauce to the soup to give it some heat.

Recipe Tips

  • When selecting a butternut squash, look for one that is firm and heavy for its size, with no soft spots or blemishes.
  • To make peeling the squash easier, you can cut off the top and bottom ends first, then stand it on one end to peel it.
  • If you prefer a chunkier soup, you can mash some of the cooked squash with a fork instead of pureeing it.

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