1mediumbutternut squash (about 2-2.5 pounds)peeled, seeded, and cubed
1tablespoonolive oil or unsalted butter
1mediumoniondiced
2-3clovesgarlicminced
4cupsvegetable or chicken brothyou can use more or less, depending on desired thickness
1mediumcarrotchopped
1celery stalkchopped
1/4teaspoonground nutmeg optional, but adds depth
1/2teaspoonground cinnamonoptional
salt and pepper to taste
1/2cupheavy cream or coconut milkoptional, for a creamy texture
fresh herbs for garnishparsley, chives, or thyme
toasted pumpkin seedsfor garnish
Instructions
Preparation: Start by peeling the butternut squash, cutting it in half lengthwise, and removing the seeds. Then cut the squash into roughly 1-inch cubes.
Add the vegetables: To the pot, add the cubed butternut squash, chopped carrot, and chopped celery. Stir everything together.
Season: Sprinkle in the ground nutmeg, cinnamon, salt, and pepper. Give everything a good stir.
Add the broth: Pour in the vegetable or chicken broth so that the vegetables are just covered.
Simmer: Bring the soup to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for about 25-30 minutes or until the butternut squash and carrots are tender.
Blend: Once the vegetables are tender, use an immersion blender to puree the soup until smooth. (Alternatively, you can carefully transfer the soup to a regular blender in batches, making sure to vent the lid to let steam escape, and blend until smooth. Return the pureed soup to the pot.)
Final touches: If you're using heavy cream or coconut milk, stir it into the soup now. Adjust seasonings if needed.
Serve: Ladle the soup into bowls and garnish with fresh herbs of your choice.
Notes
To Freeze. Cool the soup completely to room temperature before freezing. Use airtight, freezer-safe containers or heavy-duty freezer bags.To Reheat. When you're ready to enjoy your soup:If possible, thaw it in the refrigerator overnight. Pour the thawed soup into a pot and reheat it on the stovetop over medium heat, stirring occasionally until it's hot. If reheating from frozen, you can do so directly on the stove, but use a lower heat setting and stir frequently to ensure even heating.