Description
Creamy butternut squash soup delivers a comforting embrace of autumn’s finest flavors. Silky smooth and richly spiced, this recipe provides warm nourishment that connects seasonal ingredients with pure culinary satisfaction.
Ingredients
Scale
Vegetables:
- 2 lbs butternut squash, peeled and cubed
- 1 medium onion
- 2 cloves garlic
Liquids and Seasonings:
- 4 cups vegetable or chicken broth
- 1/2 cup heavy cream
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp ground nutmeg
Garnish and Optional Additions:
- 2 tbsp fresh sage leaves
- 1/4 cup pumpkin seeds
- Optional: 2 tbsp sour cream or greek yogurt for topping
Instructions
- Peel and cube butternut squash into uniform chunks to ensure even cooking and smooth texture.
- Dice onion and mince garlic, preparing them for sautéing in a large pot with olive oil over medium heat.
- Sauté onions until translucent and fragrant, approximately 3-4 minutes, then add minced garlic and cook for an additional minute.
- Introduce cubed butternut squash to the pot, stirring to coat with aromatics and release initial flavors.
- Pour vegetable or chicken broth into the pot, covering the squash completely, and bring the mixture to a gentle boil.
- Reduce heat and simmer for 20-25 minutes, or until squash becomes tender and easily pierced with a fork.
- Remove pot from heat and use an immersion blender to purée the soup until completely smooth and creamy.
- Stir in heavy cream, salt, black pepper, and ground nutmeg, blending thoroughly to incorporate all seasonings.
- Return pot to low heat, warming the soup gently without boiling to preserve its velvety consistency.
- While soup heats, toast pumpkin seeds in a dry skillet until lightly golden and fragrant.
- Chop fresh sage leaves for garnish and additional flavor accent.
- Ladle soup into serving bowls, garnish with toasted pumpkin seeds, chopped sage, and optional dollop of sour cream or greek yogurt.
Notes
- Uniform chopping prevents uneven cooking and ensures a silky-smooth soup texture.
- Sautéing aromatics like onions and garlic builds a deep, rich flavor foundation before adding squash.
- Vegetable broth works perfectly for vegetarian versions, while chicken broth adds more depth for non-vegetarian preferences.
- Blending hot soup requires caution: use an immersion blender or carefully transfer to a standard blender in batches to prevent splashing and potential burns.
- Swap heavy cream with coconut milk for a dairy-free alternative that maintains creamy consistency.
- Roasting butternut squash beforehand intensifies its natural sweetness and adds caramelized notes to the soup.
- Fresh herbs like sage can be replaced with thyme or rosemary for varied flavor profiles.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 250
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 40 mg