Velvety Butternut Squash Soup: A Creamy, Fall Favorite

 

Servings: 6-8
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

Ingredients:

• 1 large butternut squash (about 2.5-3 pounds), peeled, seeded, and cubed
• 2 tablespoons olive oil or unsalted butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, peeled and chopped
• 2 medium celery stalks, chopped
• 4 cups vegetable broth (or chicken broth for non-vegetarian)
• 1 cup coconut milk or heavy cream (for extra creaminess)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger (optional)
• Salt and pepper to taste
• Optional Garnishes: Pumpkin seeds, a swirl of coconut milk or cream, chopped parsley, croutons

Instructions:

1. Prepare the Butternut Squash:

   • Peel the butternut squash, cut it in half, and remove the seeds. Dice the squash into 1-inch cubes.

2. Cook the Vegetables:

   • In a large pot, heat the olive oil or butter over medium heat.
   • Add the diced onion, and sauté for 5 minutes until it becomes soft and translucent.
   • Add the minced garlic, chopped carrots, and celery. Sauté for another 5-7 minutes until the vegetables are slightly softened.

3. Add the Butternut Squash:

   • Add the cubed butternut squash to the pot. Stir well to combine with the other vegetables.

4. Add Spices and Broth:

• Stir in the ground cinnamon, nutmeg, and ground ginger (if using).
• Pour in the vegetable broth, ensuring that the vegetables are fully submerged.
• Increase the heat to high and bring the mixture to a boil
5. Simmer:
6. • Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 25-30 minutes, or until the butternut squash is tender and easily pierced with a fork.
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7. Blend the Soup:

   • Remove the pot from heat. Using an immersion blender, blend the soup until it is smooth and creamy.
   • Alternatively, if using a countertop blender, allow the soup to cool slightly, then blend in batches. Be sure to leave space in the blender to allow the steam to escape.

8. Add Creaminess:

   • Return the blended soup to the pot if you used a countertop blender. Stir in the coconut milk or heavy cream.
   • Heat the soup over low heat until warmed through. Taste and adjust seasoning with salt and pepper as needed.

9. Serve:

   • Ladle the soup into bowls.
   • If desired, garnish with a swirl of coconut milk or cream, a sprinkle of pumpkin seeds, fresh parsley, or croutons.

10. Enjoy:

    • Serve hot with crusty bread or a side salad for a complete meal.

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Nutrition Chart (per serving, assuming 8 servings)

Nutrient	Amount per Serving
Calories	180-210 kcal
Total Fat	8-10g
Saturated Fat	4-5g
Cholesterol	0-20mg
Sodium	500-700mg
Total Carbohydrates	28-30g
Dietary Fiber	4-5g
Sugars	7-8g
Protein	2-3g
Vitamin A	200-250% DV
Vitamin C	30-40% DV
Calcium	6-8% DV
Iron	6-8% DV

Note: The nutritional values are approximate and can vary based on the exact ingredients and brands used. Using coconut milk instead of heavy cream will also affect the fat content and overall calories slightly.

Enjoy your delicious and nutritious butternut squash soup!