Butternut Squash Soup
This velvety Butternut Squash Soup is a combination of rich, nutty flavors and a silky-smooth texture that creates a comforting experience that’s hard to resist.
Servings: 4 servings
Equipment
- Baking Sheet for roasting the butternut squash until it’s tender and caramelized
- Immersion Blender for achieving that silky-smooth consistency we all love in a good soup
- Large Pot for simmering the soup and bringing all the flavors together
Ingredients
- 1 medium-sized Butternut Squash about 2-3 pounds
- 1 medium Onion diced
- 2-3 Garlic cloves minced
- 2 Carrots peeled and sliced
- 4 cups Vegetable Broth
- ½ teaspoon Ground Cinnamon
- ¼ teaspoon Ground Nutmeg
- A few sprigs of Fresh Thyme
- 2 tablespoons Olive Oil
- Salt and Pepper to taste
Instructions
Roasting the Squash
- Preheat your oven to 400°F (200°C).
- Cut the butternut squash in half lengthwise and scoop out the seeds.
- Place the halves on a baking sheet, drizzle with olive oil, and season with salt and pepper.
- Roast for about 45-50 minutes, or until the flesh is fork-tender and caramelized.
Sautéing Aromatics
- In a large pot, heat olive oil over medium heat.
- Add diced onion and minced garlic, sautéing until translucent and fragrant.
- Toss in the sliced carrots and continue to cook for another 5 minutes.
Bringing It All Together
- Add the roasted butternut squash to the pot, along with a pinch of cinnamon and nutmeg.
- Pour in the vegetable broth and add a few sprigs of fresh thyme.
- Allow the mixture to simmer gently for 15-20 minutes, letting the flavors meld together.
Blending to Perfection
- Remove the thyme sprigs from the pot.
- Using an immersion blender or a stand blender, carefully blend the soup until smooth and velvety.
- If using a stand blender, return the soup to the pot.
Seasoning and Serving
- Taste the soup and adjust the seasoning with salt and pepper as needed.
- Serve the soup hot, garnished with a sprinkle of toasted pumpkin seeds and a drizzle of olive oil.
Notes
Substitutions
- Use coconut milk or heavy cream for added creaminess.
- Swap thyme for rosemary or sage.
- Try ginger for extra warmth.
- Apple and Butternut Squash Soup: Add diced apples for a hint of sweetness.
- Spiced Croutons: Top with homemade spiced croutons for crunch.
- Parmesan Crisps: Bake Parmesan slices for a savory garnish.
- Pair with a green salad and crusty baguette for a light lunch.
- Serve as an appetizer with roasted chicken or grilled cheese sandwiches.
- Soften butternut squash skin in the microwave for easier peeling.
- Sauté butternut squash seeds for a tasty garnish.
- Let the soup cool before storing it in airtight containers.
- Refrigerate for up to 3-4 days or freeze for longer storage.
- Label containers with the date and defrost them in the fridge before reheating them gently.