Description
This creamy butternut squash soup recipe is a fantastic addition to your comfort food repertoire. With a short preparation time of just 15 minutes and a total cooking time of 1 hour, it yields 4 satisfying servings. This recipe falls under the soup category and uses the methods of roasting and blending to create its velvety texture. It’s a beloved dish in American cuisine, especially during the fall and winter months when butternut squash is in season.
Ingredients
Scale
To make this delicious butternut squash soup, gather the following ingredients:
- 1 medium-sized butternut squash (approximately 2 to 3 pounds), peeled, seeded, and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 carrot, peeled and chopped
- 1 celery stalk, chopped
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1/2 teaspoon ground nutmeg
- Salt and black pepper to taste
- 1/2 cup heavy cream
- Fresh parsley, for garnish (optional)
Instructions
- Roast the Butternut Squash:
- Preheat your oven to 400°F (200°C).
- Place the butternut squash cubes on a large baking sheet.
- Drizzle with 1 tablespoon of olive oil, season with salt and black pepper, and toss to coat.
- Roast in the oven for about 30-35 minutes or until the squash is tender and slightly caramelized.
- Sauté the Aromatics:
- In a large soup pot, heat the remaining 1 tablespoon of olive oil over medium heat.
- Add the chopped onion, minced garlic, carrot, and celery.
- Sauté for 5-7 minutes or until the vegetables soften and the onion turns translucent.
- Combine and Simmer:
- Add the roasted butternut squash to the pot and stir to combine with the sautéed vegetables.
- Pour in the vegetable broth, dried thyme, and ground nutmeg.
- Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for 15-20 minutes to allow the flavors to meld.
- Blend the Soup:
- Using an immersion blender or transferring the mixture to a regular blender, carefully blend the soup until it is smooth and creamy.
- Finish and Serve:
- Return the blended soup to the pot.
- Stir in the heavy cream and cook for an additional 5 minutes over low heat.
- Taste and adjust the seasoning with salt and black pepper as needed.
- Ladle the hot butternut squash soup into bowls, garnish with fresh parsley if desired, and serve.
Notes
- Freezing: Butternut squash soup freezes well. Store it in airtight containers, leaving some room for expansion, and it will keep for up to three months.
- Reheating: When reheating, do so gently over low to medium heat, stirring occasionally to prevent sticking or scorching.
- Customization: Feel free to customize your soup by adding ingredients like roasted garlic, a pinch of cayenne pepper for heat, or a dollop of sour cream for creaminess.
- Prep Time: 15
- Cook Time: 45
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American, Comfort Food