Butternut Squash Soup Recipe
Today, we're diving into the heartwarming world of butternut squash soup. This velvety, flavorful delight has been a favorite across generations, and for good reason.
Equipment
- Large pot
- Immersion blender or regular blender
Ingredients
- 1 medium butternut squash, peeled, seeded, and cubed
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 carrots, peeled and diced
- 3 cups vegetable broth
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/2 cup heavy cream (optional, for extra creaminess)
- Chopped fresh parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic. Sauté until fragrant and translucent.
- Add the diced carrots and butternut squash cubes. Stir and cook for a few minutes to enhance the flavors.
- Pour in the vegetable broth, ensuring the veggies are fully submerged. Bring to a boil, then reduce the heat and let it simmer until the vegetables are tender (about 20-25 minutes).
- Once the vegetables are soft, use an immersion blender to carefully puree the mixture until smooth. If using a regular blender, allow the mixture to cool slightly before blending in batches.
- Return the blended soup to the pot. Add ground cinnamon, nutmeg, salt, and pepper. Stir well to combine.If desired, pour in the heavy cream for an extra creamy texture. Stir until fully incorporated.
- Simmer the soup for an additional 5-10 minutes to allow the flavors to meld together.
- Ladle the soup into bowls and garnish with chopped fresh parsley.