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Best Rated Butternut Squash Soup Recipe

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Best Butternut Squash Soup (Vegan!) A Couple Cooks
Best Butternut Squash Soup (Vegan!) A Couple Cooks from www.acouplecooks.com

Description

Butternut squash soup is a classic fall and winter dish that is both comforting and flavorful. This recipe is perfect for those who want a delicious, healthy soup that is easy to make and will warm you up on a cold day. The combination of butternut squash, onion, garlic, and spices creates a flavor profile that is both sweet and savory. This soup is perfect for a cozy night in or as a starter for a dinner party.

Prep Time

The prep time for this recipe is approximately 15 minutes. You will need to peel and chop the butternut squash, onion, and garlic. Once you have all of your ingredients prepped, the soup comes together quickly and easily.

Cook Time

The cook time for this recipe is approximately 30 minutes. You will need to simmer the soup until the butternut squash is tender and the flavors have melded together.

Ingredients

  • 1 medium butternut squash, peeled and chopped
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 3 cups vegetable broth
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp cayenne pepper
  • 1/4 cup heavy cream
  • Salt and pepper, to taste
  • Olive oil, for cooking

Equipment

  • Large pot
  • Immersion blender or blender
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons

Method

  1. Heat a large pot over medium heat and add a drizzle of olive oil.
  2. Add the chopped onion and garlic and sauté for 3-5 minutes, until the onion is translucent.
  3. Add the chopped butternut squash, vegetable broth, cinnamon, nutmeg, ginger, and cayenne pepper to the pot.
  4. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the butternut squash is tender.
  5. Using an immersion blender or transferring the soup to a blender, blend the soup until it is smooth and creamy.
  6. Stir in the heavy cream and season with salt and pepper to taste.
  7. Let the soup simmer for an additional 5-10 minutes to let the flavors meld together.
  8. Once the soup is heated through, serve it hot with your favorite toppings, such as croutons or chopped herbs.

Notes

  • This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
  • If you don't have heavy cream, you can use half and half or milk instead.
  • If you like your soup on the thicker side, you can reduce the amount of vegetable broth by 1 cup.

Nutrition Info

This recipe makes approximately 6 servings. Each serving contains:
  • Calories: 127
  • Carbohydrates: 17g
  • Protein: 2g
  • Fat: 6g
  • Saturated Fat: 3g
  • Cholesterol: 15mg
  • Sodium: 310mg
  • Potassium: 505mg
  • Fiber: 3g
  • Sugar: 4g
  • Vitamin A: 20456IU
  • Vitamin C: 34mg
  • Calcium: 95mg
  • Iron: 1mg

Recipe FAQ

Can I use a different type of squash?

Yes, you can use other types of winter squash, such as acorn or kabocha squash, in place of the butternut squash.

Can I make this soup vegan?

Yes, you can make this soup vegan by omitting the heavy cream or using a non-dairy alternative, such as coconut cream.

Can I freeze this soup?

Yes, you can freeze this soup for up to 3 months. Let it cool completely before transferring it to a freezer-safe container.

Recipe Tips

  • When peeling and chopping the butternut squash, be sure to remove the seeds and membrane from the center.
  • If you don't have an immersion blender, you can use a regular blender to puree the soup. Be sure to let it cool slightly before blending and work in batches if necessary.
  • You can add additional spices, such as curry powder or turmeric, to customize the flavor of the soup.

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