Butternut Squash Soup
A heart-warming comfort from a bowl of butternut squash soup is a must this fall season. Top with your favorite toasted seeds, herbs and spices!
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Equipment
- Large pot or Dutch oven
- Immersion blender or regular blender
Ingredients
- 1 medium butternut squash (about 2-2.5 pounds) peeled, seeded, and cubed
- 1 tablespoon olive oil or unsalted butter
- 1 medium onion diced
- 2-3 cloves garlic minced
- 4 cups vegetable or chicken broth you can use more or less, depending on desired thickness
- 1 medium carrot chopped
- 1 celery stalk chopped
- ¼ teaspoon ground nutmeg optional, but adds depth
- ½ teaspoon ground cinnamon optional
- salt and pepper to taste
- ½ cup heavy cream or coconut milk optional, for a creamy texture
- fresh herbs for garnish parsley, chives, or thyme
- toasted pumpkin seeds for 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.
- Cook the aromatics: In a large pot or Dutch oven, heat the olive oil or butter over medium heat. Add the diced onion and sauté until translucent, about 4-5 minutes. Add the minced garlic and cook for another 1-2 minutes, or until fragrant.
- 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.
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.