Description
A creamy and hearty butternut squash soup perfect for warming up on cool days.
Ingredients
- 1 medium butternut squash, peeled and cubed
- 2 cups vegetable or chicken broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, sliced
- 1 tablespoon olive oil
- ¼ teaspoon ground nutmeg
- Salt and pepper, to taste
- Optional: cream, roasted seeds, or herbs for garnish
Instructions
- Heat olive oil in a large pot. Sauté onion, carrot, and garlic until soft.
- Add cubed squash and broth. Bring to a boil, then reduce heat to simmer for 20–30 minutes, until squash is tender.
- Use an immersion blender or standard blender to puree the soup. Stir in nutmeg, salt, and pepper.
- Add cream if desired, and warm through. Ladle into bowls and garnish with roasted seeds or fresh herbs.
Notes
Use roasted squash for extra depth and sweetness. Try blending beans or cashews for non-dairy creaminess. Make big batches for meal prep—these soups freeze well.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: American