Butternut Squash Soup
This creamy and comforting Butternut Squash Soup is perfect for chilly evenings. It's rich in flavor and packed with nutrients, making it a delicious and healthy option for lunch or dinner.
Equipment
- 1 Large pot
- 1 Blender or immersion blender
- 1 Ladle
- 1 set Measuring cups and spoons
Ingredients
- 4 cups butternut squash, peeled and cubed
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt to taste
- 1/4 teaspoon black pepper to taste
- 1 tablespoon olive oil
- 1/2 cup coconut milk optional, for creaminess
Instructions
- Begin by preparing the butternut squash. Cut off the top and bottom, then slice it in half lengthwise. Remove the seeds and peel the skin. Cut the flesh into 1-inch cubes.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until translucent.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the cubed butternut squash, vegetable broth, ground cumin, ground ginger, ground nutmeg, salt, and black pepper to the pot. Bring the mixture to a boil.
- Once boiling, reduce heat to low and simmer for about 20 minutes, or until the squash is tender.
- Remove the pot from heat. Using a blender or immersion blender, puree the soup until smooth.
- Return the pureed soup to the pot and stir in the coconut milk if desired. Heat through for a few minutes.
- Taste and adjust seasoning, adding more salt or pepper if needed.
- Serve hot, garnished with a drizzle of coconut milk or croutons if desired.
Notes
For added spice, you can include a pinch of cayenne pepper or red pepper flakes.
This soup can be stored in an airtight container in the refrigerator for up to 5 days, or frozen for longer storage.
Pair with crusty bread for a complete meal.