Are you ready to transform a simple butternut squash into a creamy, luxurious soup that will make your taste buds dance? This Simple Savory Butternut Squash Soup is not just a recipe—it's a culinary journey that turns humble ingredients into a restaurant-worthy dish right in your own kitchen. With just a few easy steps, you'll create a velvety, aromatic soup that promises to become your new cold-weather comfort food obsession!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1/2 cup cream (optional)
Instructions
- Prepare the butternut squash by carefully peeling the skin using a sharp vegetable peeler, then cut the squash into uniform 1-inch cubes to ensure even cooking.
- In a large pot, heat olive oil over medium heat. Add chopped onions and sauté until they become translucent and soft, approximately 3-4 minutes.
- Add minced garlic to the pot and cook for an additional 30-45 seconds, stirring constantly to prevent burning and release the aromatic flavors.
- Add cubed butternut squash to the pot and stir to combine with onions and garlic. Cook for 2-3 minutes to slightly caramelize the squash edges.
- Sprinkle ground cumin over the squash mixture, stirring to distribute the spice evenly and enhance the soup's depth of flavor.
- Pour vegetable broth into the pot, ensuring the squash is mostly covered. Bring the mixture to a gentle boil, then reduce heat and simmer for 20-25 minutes until squash is tender and easily pierced with a fork.
- Remove the pot from heat and use an immersion blender to purée the soup until smooth and creamy. Alternatively, carefully transfer the soup to a blender in batches.
- Season with salt and pepper to taste, adjusting the seasoning as needed.
- Optional: Stir in cream for added richness and a smoother texture. Gently reheat if necessary.
- Ladle the soup into serving bowls. Garnish with optional toppings like fresh herbs, a drizzle of cream, or toasted pumpkin seeds if desired.
Tips
- Choose a fresh, firm butternut squash with smooth, unblemished skin for the best flavor and texture.
- Take your time when peeling and cubing the squash—uniform 1-inch pieces ensure even cooking and a smooth final texture.
- Don't rush the onion and garlic sautéing process. Allowing them to caramelize gently builds a rich flavor foundation for your soup.
- If you don't have an immersion blender, a standard blender works well. Just be sure to blend in small batches and remove the center lid cap to allow steam to escape.
- For a dairy-free version, substitute coconut cream or a plant-based cream alternative.
- Enhance the soup's complexity by experimenting with additional spices like smoked paprika, nutmeg, or a pinch of cayenne for heat.
- Make a larger batch and freeze portions for quick, delicious meals throughout the week—the soup freezes beautifully for up to 3 months.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 20g
Protein: 3g
Fat: 7g
Saturated Fat: 3g
Cholesterol: 15mg
