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Best Squash Soup Recipe Ever

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This is the BEST ever EASY Butternut Squash Soup! Only a few ingredients to make thi… Easy
This is the BEST ever EASY Butternut Squash Soup! Only a few ingredients to make thi… Easy from www.pinterest.com

Description

This is the ultimate squash soup recipe that will satisfy your cravings for a warm and comforting meal. It's creamy, flavorful, and packed with nutrients. The recipe is easy to follow and requires only a few ingredients to make. You can use any type of squash you like, but we recommend using Butternut squash for its sweet and nutty flavor.

Prep Time

Prep time for this recipe is around 15 minutes.

Cook Time

Cook time for this recipe is around 45 minutes.

Ingredients

  • 1 medium-sized Butternut squash
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 1/4 cup olive oil
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Salt and pepper to taste

Equipment

  • A large pot
  • An immersion blender or regular blender
  • A cutting board
  • A sharp knife

Method

  1. Preheat the oven to 400°F.
  2. Cut the Butternut squash in half lengthwise, remove the seeds and fibers, and brush with olive oil. Place on a baking sheet and roast in the oven for 30-35 minutes or until tender.
  3. While the squash is roasting, heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté until soft and translucent.
  4. Add the chicken or vegetable broth to the pot and bring to a boil. Reduce the heat and let simmer for 10 minutes.
  5. Once the squash is done roasting, remove it from the oven and let it cool for a few minutes. Scoop out the flesh and add it to the pot.
  6. Using an immersion blender or regular blender, puree the soup until smooth.
  7. Return the soup to the pot and stir in the heavy cream, cinnamon, nutmeg, salt, and pepper.
  8. Simmer the soup for another 10 minutes, stirring occasionally.
  9. Taste and adjust seasoning as necessary.
  10. Serve hot and enjoy!

Notes

  • You can garnish the soup with croutons, chopped fresh herbs, or a dollop of sour cream.
  • If you want a thicker soup, you can reduce the amount of broth or add more squash.
  • This recipe is vegetarian-friendly if you use vegetable broth instead of chicken broth.

Nutrition Info

  • Serving size: 1 cup
  • Calories: 200
  • Total fat: 13g
  • Cholesterol: 40mg
  • Sodium: 500mg
  • Total carbohydrates: 18g
  • Dietary fiber: 3g
  • Sugar: 4g
  • Protein: 4g

Recipes FAQ

  • Can I freeze this soup?

    • Yes, you can freeze the soup in an airtight container for up to 3 months. Thaw it in the fridge overnight and reheat on the stovetop or microwave.

  • Can I use other types of squash?

    • Yes, you can use any type of squash you like, but the flavor and texture may vary.

  • Can I make this soup vegan?

    • Yes, you can use vegetable broth and coconut milk instead of chicken broth and heavy cream.

Recipe Tips

  • Roasting the squash brings out its natural sweetness and enhances the flavor of the soup.
  • Use a sharp knife to cut the squash in half and remove the seeds.
  • If you don't have an immersion blender, you can use a regular blender, but make sure to blend the soup in batches and let it cool before blending.
  • Adjust the seasoning to your liking. You can add more or less cinnamon and nutmeg depending on your taste.

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