Imagine a soup so creamy, so aromatic, and so incredibly satisfying that it transforms an ordinary meal into a culinary adventure. This Coriander Butternut Squash Soup is not just another recipe - it's a warm hug in a bowl that will transport your taste buds to a world of rich, velvety goodness. Perfect for chilly evenings or when you need a nutritious pick-me-up, this soup combines the sweet, nutty flavor of butternut squash with the bright, citrusy notes of fresh coriander, creating a symphony of flavors that will leave you craving more.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 butternut squash, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/4 cup fresh coriander, chopped
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Begin by preparing your ingredients. Peel the butternut squash using a vegetable peeler, then cut it in half lengthwise and scoop out the seeds. Cube the squash into bite-sized pieces. Chop the onion finely and mince the garlic cloves.
- In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add the chopped onion. Sauté the onion for about 5 minutes, or until it becomes translucent and fragrant.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.
- Next, add the cubed butternut squash to the pot. Stir well to combine with the onions and garlic, allowing the squash to cook for about 5 minutes, stirring occasionally.
- Pour in the 4 cups of vegetable broth, ensuring that the squash is fully submerged. Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot. Let it simmer for about 20 minutes, or until the squash is tender and easily pierced with a fork.
- Once the squash is cooked, remove the pot from heat. Using an immersion blender, blend the soup until it reaches a smooth and creamy consistency. If you do not have an immersion blender, you can carefully transfer the soup in batches to a regular blender, blending until smooth.
- After blending, return the soup to the pot if using a regular blender. Stir in the chopped fresh coriander, and season with salt and pepper to taste. Allow the soup to simmer for an additional 5 minutes to let the flavors meld together.
- Once ready, serve the coriander butternut squash soup hot. You can garnish with additional fresh coriander or a drizzle of olive oil if desired. Enjoy your delicious and comforting soup!
Tips
- Choose a ripe butternut squash: Look for a squash with a deep, uniform color and no soft spots. The heavier it feels, the fresher it is.
- Knife skills matter: When cubing the squash, make sure to cut pieces relatively uniform in size to ensure even cooking.
- Don't rush the sautéing: Take your time caramelizing the onions and garlic. This builds a deeper flavor foundation for your soup.
- Blending technique: If using a standard blender, blend in small batches and leave the lid slightly open to allow steam to escape, preventing a potential soup explosion.
- Customize your garnish: Try topping your soup with toasted pumpkin seeds, a swirl of cream, or a sprinkle of extra coriander for added texture and visual appeal.
- Make ahead friendly: This soup freezes beautifully for up to 3 months, making it perfect for meal prep and busy weeknights.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 22g
Protein: 3g
Fat: 4g
Saturated Fat: g
Cholesterol: 0mg
