Butternut Squash Soup
A creamy and flavorful butternut squash soup perfect for fall and winter gatherings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 large butternut squash, peeled and chopped
- 1 medium onion, chopped
- 4 cloves garlic, roasted
- 4 cups vegetable broth (or chicken broth)
- 1 teaspoon ground cumin
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/4 cup coconut milk (optional, for creaminess)
Instructions
- Sauté the onion: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add garlic and squash: Stir in the roasted garlic, chopped butternut squash, and spices (cumin, ginger, cinnamon). Mix well to coat the squash with the spices.
- Simmer the mixture: Pour in the vegetable broth and bring to a boil. Reduce the heat, cover, and let it simmer for about 20-25 minutes, or until the squash is fork-tender.
- Blend the soup: Use an immersion blender to puree the soup until smooth. If you don’t have one, carefully transfer to a blender in batches, blending until creamy.
- Finish with creaminess: Stir in the coconut milk if using, and season with salt and pepper to taste. Serve hot for a comforting meal.
Notes
Coconut milk adds a lovely creaminess but can be omitted for a lighter version. The butternut squash gives a rich, sweet flavor and buttery texture when pureed.