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Creamy butternut squash soup is a delightful dish that brings warmth and comfort, especially on chilly evenings. Its vibrant orange hue and rich, velvety texture make it a feast for the eyes and the palate. This easy weeknight dinner is not only simple to prepare but also packs in the flavors of roasted squash, aromatic garlic, and fresh thyme, making it a perfect choice for cozy family meals.
Why You’ll Love This Recipe
This creamy butternut squash soup is a wonderful blend of flavors and textures. It’s nutritious, satisfying, and can be made in under an hour. Plus, it’s a great way to incorporate seasonal produce into your meals.
- Simple ingredients you likely have on hand
- Ready in about 30 minutes
- Perfectly creamy without being heavy
- Comforting and satisfying
- Vegetarian and gluten-free
Ingredients
- 1 medium butternut squash (about 2 pounds), peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon dried thyme (or 2 teaspoons fresh thyme, chopped)
- Salt and pepper, to taste
- Optional: Fresh thyme sprigs and cream for garnish
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, until softened and translucent.
- Add the minced garlic and thyme, stirring frequently for an additional 1-2 minutes until fragrant.
- Stir in the diced butternut squash and sauté for another 5 minutes, allowing the flavors to meld.
- Pour in the vegetable broth, bring to a boil, then reduce the heat to a simmer. Cover and cook for about 20 minutes, or until the squash is tender.
- Using an immersion blender, carefully blend the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender, blending until creamy.
- Stir in the heavy cream and season with salt and pepper to taste. Heat through for an additional 5 minutes, then remove from heat.
- Serve hot, garnished with a swirl of cream and fresh thyme if desired.
Tips for the Best Results
- Ensure your butternut squash is ripe for the best flavor.
- For a deeper flavor, roast the squash in the oven before adding it to the pot.
- Adjust the thickness by adding more or less broth, depending on your preference.
- For extra creaminess, use a bit more heavy cream or a splash of coconut milk.
Easy Variations
- Add a pinch of nutmeg or cinnamon for a warm, spicy twist.
- Swap half of the heavy cream with coconut milk for a dairy-free version.
- Incorporate different herbs like rosemary or sage for a unique flavor profile.
- Add a handful of spinach or kale for added nutrition.
What to Serve With It
- Crusty bread or a grilled cheese sandwich for dipping
- A light salad with mixed greens and vinaigrette
- Roasted vegetables for a heartier meal
- A sprinkle of pumpkin seeds for crunch
Storage and Reheating
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Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm the soup on the stovetop over medium heat until heated through. You may need to add a splash of broth or water to loosen it up.
Recipe Card
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield/Servings: 4 servings
Ingredients:
- 1 medium butternut squash (about 2 pounds), peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon dried thyme (or 2 teaspoons fresh thyme, chopped)
- Salt and pepper, to taste
- Optional: Fresh thyme sprigs and cream for garnish
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until softened and translucent.
- Add the minced garlic and thyme, stirring frequently for an additional 1-2 minutes until fragrant.
- Stir in the diced butternut squash and sauté for another 5 minutes, allowing the flavors to meld.
- Pour in the vegetable broth, bring to a boil, then reduce the heat to a simmer. Cover and cook for about 20 minutes, or until the squash is tender.
- Using an immersion blender, carefully blend the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender, blending until creamy.
- Stir in the heavy cream and season with salt and pepper to taste. Heat through for an additional 5 minutes, then remove from heat.
- Serve hot, garnished with a swirl of cream and fresh thyme if desired.
Notes: Adjust the thickness by adding more or less broth, depending on your preference.
