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Creamy butternut squash soup is a comforting and flavorful dish that’s perfect for a weeknight dinner. Its silky texture and rich taste, enhanced by a touch of cream, make it a delightful choice for both chilly evenings and special occasions. With minimal prep and straightforward steps, this recipe allows you to enjoy a warm bowl of goodness in no time.
Why You’ll Love This Recipe
This creamy butternut squash soup is not only delicious but also easy to prepare. You’ll appreciate its vibrant color, comforting flavors, and versatility. Plus, it’s a healthy option that can be made in advance!
- Rich and creamy texture
- Simple ingredients
- Perfect for meal prep
- Great for cozy nights in
- Kid-friendly!
Ingredients
- 2 medium butternut squash (about 3 pounds), peeled and cubed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional toppings: pumpkin seeds, additional cream, fresh herbs
How to Make Creamy Butternut Squash Soup
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent.
- Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
- Stir in the cubed butternut squash and vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the squash is tender.
- Using an immersion blender, carefully puree the soup until it reaches your desired smoothness. If you don’t have an immersion blender, transfer the soup in batches to a regular blender, but be cautious of the hot liquid.
- Return the pureed soup to the pot and stir in the heavy cream. Heat through on low for about 5 minutes, then season with salt and pepper to taste.
- Serve hot, garnished with a swirl of cream and a sprinkle of pumpkin seeds or fresh herbs if desired.
Tips for the Best Results
- For a deeper flavor, roast the butternut squash in the oven before adding it to the soup. Just toss the cubes with olive oil, salt, and pepper, and roast at 400°F for 25-30 minutes.
- Adjust the consistency of the soup by adding more or less broth, depending on your preference.
- Allow the soup to cool completely before storing it in an airtight container to maintain freshness.
Easy Variations
- Add a pinch of nutmeg or cinnamon for a warm, spiced flavor.
- Incorporate other vegetables like carrots or sweet potatoes for added sweetness and nutrition.
- Swap heavy cream for coconut milk for a dairy-free version that adds a hint of tropical flavor.
What to Serve With It
- Crusty bread or artisan rolls for dipping
- A simple green salad with vinaigrette
- Grilled cheese sandwiches for a classic pairing
- Roasted vegetables for a heartier meal
Storage and Reheating
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Store any leftover soup in an airtight container in the refrigerator for up to 5 days. To reheat, gently warm on the stovetop over low heat, stirring occasionally. You can also freeze the soup for up to 3 months; just be sure to leave some space in the container for expansion.
Recipe Card
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield/Servings: 6 servings
Ingredients:
- 2 medium butternut squash (about 3 pounds), peeled and cubed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional toppings: pumpkin seeds, additional cream, fresh herbs
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent.
- Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
- Stir in the cubed butternut squash and vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the squash is tender.
- Using an immersion blender, carefully puree the soup until it reaches your desired smoothness.
- Return the pureed soup to the pot and stir in the heavy cream. Heat through on low for about 5 minutes, then season with salt and pepper to taste.
- Serve hot, garnished with a swirl of cream and a sprinkle of pumpkin seeds or fresh herbs if desired.
Notes: Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
