Best Butternut Squash Soup Recipe
Sweet, nutty, and utterly comforting, today’s butternut squash soup recipe is perfect for those chilly days when the temperature starts to drop!
Ingredients
- 2 tbsp / 30 ml Olive Oil
- 1 large Yellow Onion
- 4 cloves Garlic
- ½ tsp / 1 g Thyme
- 2-3 medium-sized Carrots
- 1 large / 1000 g Butternut Squash
- ½ tsp / 3 g Salt
- ½ tsp / 1 g Black Pepper freshly grounded
- ¼ tsp / 0.5 g Nutmeg
- ¼ tsp / 0.5 g Cinnamon
- 3-4 cups Vegetable Broth
- ½ cup / 120 ml Heavy Cream / Coconut Milk
Instructions
Saute Onion, Garlic, and Carrots
- Heat a large pot over medium-high heat and add olive oil.
- Once the oil is hot, add the chopped onion, minced garlic, and diced carrots.
- Sauté for a few minutes until the onion becomes soft and translucent.
Add Squash and Season
- Add the chopped squash to the sauteed veggies and stir well to combine.
- Season the mixture with thyme, nutmeg, cinnamon, salt, and pepper.
- Continue cooking for 6-8 minutes, stirring occasionally, until the squash begins to soften.
Add Vegetable Broth and Simmer
- Pour in the vegetable broth and stir well to combine. Scrape the bottom and sides of the pot to release any browned bits.
- Bring the soup to a boil and then cover and reduce the heat.
- Simmer for about 10 minutes or until the veggies turn tender and mash easily.
Blend The Soup, Add Cream, and Serve!
- Blend the soup directly in the pan with a hand blender until all the vegetable pieces are pureed into a silky smooth. You can also carefully transfer the soup to a blender for this step.
- Stir in the heavy cream or coconut milk and mix until it’s fully combined.
- Taste and adjust the seasoning as needed. Enjoy a hearty butternut squash soup with crusty bread and pure autumn goodness!