Imagine a velvety, golden soup that captures the essence of autumn in every spoonful - a culinary masterpiece that transforms the humble butternut squash into a creamy, luxurious experience. This isn't just another soup recipe; it's a journey of flavors that will transport you to a cozy kitchen, with aromas of roasted squash, caramelized onions, and warm nutmeg dancing through the air. Whether you're a seasoned chef or a curious home cook, this Creamy Butternut Squash Soup promises to become your new cold-weather obsession.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 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 cup heavy cream
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 teaspoon nutmeg
Instructions
- Peel the butternut squash carefully using a sharp vegetable peeler, removing the tough outer skin. Cut the squash in half, remove the seeds, and cube the flesh into roughly 1-inch pieces.
- Heat olive oil in a large heavy-bottomed pot over medium heat. Add chopped onions and sauté until they become translucent and soft, approximately 4-5 minutes.
- Add minced garlic to the pot and cook for an additional 30-45 seconds, stirring constantly to prevent burning and release the garlic's aromatic flavors.
- Add cubed butternut squash to the pot and stir to combine with the onions and garlic. Cook for 3-4 minutes, allowing the squash to slightly caramelize and develop deeper flavors.
- Pour vegetable broth into the pot, ensuring all squash pieces are covered. Bring the mixture to a gentle boil, then reduce heat and simmer for 20-25 minutes until the squash is completely tender and easily pierced with a fork.
- Remove the pot from heat and use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer the mixture to a standard blender in batches.
- Stir in heavy cream, nutmeg, salt, and pepper. Return the pot to low heat and warm through, stirring occasionally to prevent scorching.
- Taste and adjust seasoning as needed. If the soup is too thick, thin with additional broth. If too thin, continue simmering to reduce.
- Ladle the soup into warm bowls. Optional: Garnish with a swirl of cream, toasted pumpkin seeds, or fresh herbs like chives or parsley before serving.
Tips
- Choose a ripe butternut squash: Look for a squash with a deep, solid color and no soft spots. The heavier it feels, the fresher it is.
- Peeling hack: If you find peeling challenging, microwave the squash for 2-3 minutes to soften the skin slightly, making it easier to remove.
- Maximize flavor: Caramelize your onions and squash slowly to develop deeper, richer taste profiles.
- Texture matters: For an ultra-smooth soup, strain the puréed mixture through a fine-mesh sieve to remove any remaining fibrous bits.
- Customize your garnish: Experiment with toppings like crispy sage leaves, toasted pumpkin seeds, or a drizzle of chili oil for added complexity.
- Make ahead friendly: This soup freezes beautifully for up to 3 months, making it perfect for meal prep.
- Dietary adaptations: For a lighter version, substitute heavy cream with coconut milk or a plant-based alternative.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 22g
Protein: 4g
Fat: 20g
Saturated Fat: 12g
Cholesterol: 65mg
