Butternut Squash Soup
This creamy butternut squash soup is a comforting and nutritious dish, perfect for chilly days. It's packed with flavors from roasted squash, onions, and warm spices. Enjoy it as a starter or a main dish paired with bread.
Equipment
- 1 large pot
- 1 blender or immersion blender
- 1 measuring cups
- 1 measuring spoons
Ingredients
- 2 pounds butternut squash, peeled and diced About 1 medium squash.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk (or heavy cream) For added creaminess and flavor.
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- a pinch red pepper flakes Optional, for heat.
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes until softened.
- Add the minced garlic and cook for an additional minute until fragrant.
- Stir in the diced butternut squash, ground cumin, ground ginger, salt, and black pepper. Cook for 5 minutes, stirring occasionally.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 20 minutes or until the squash is tender.
- Remove the pot from the heat. Using a blender or immersion blender, blend the soup until smooth and creamy. If using a traditional blender, allow the soup to cool slightly before blending in batches.
- Stir in the coconut milk (or heavy cream) for added creaminess and flavor. Reheat the soup gently if needed, adjusting seasoning to taste.
- Serve hot, and garnish with a sprinkle of red pepper flakes if desired.
Notes
For added depth of flavor, consider roasting the butternut squash in the oven before adding it to the pot. Simply cut it in half, remove the seeds, brush with olive oil, and roast at 400°F for about 30 minutes.
This soup can be stored in the refrigerator for up to 5 days and also freezes well.
Pair it with crusty bread or a fresh salad for a complete meal.