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Butternut Squash Soup: The Ultimate Guide to a Delicious and Healthy Recipe

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Creamy, comforting butternut squash soup, perfect for a chilly day. Easy recipe with roasted butternut squash, savory vegetables, and warm spices for a delicious and healthy meal.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 butternut squash (about 2 pounds), peeled, seeded, and cubed
  • 4 cups vegetable broth (or chicken broth)
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground nutmeg
  • Salt and freshly ground black pepper to taste
  • 1/4 cup heavy cream (optional, for added richness)
  • Toasted pumpkin seeds, for garnish (optional)
  • Fresh parsley, chopped, for garnish (optional)
  • A drizzle of olive oil, for garnish (optional)

Instructions

  1. Prepare the Vegetables: Peel and chop the onion, carrots, and celery. Mince the garlic. Peel, seed, and cube the butternut squash.
  2. Sauté the Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
  3. Simmer the Soup: Add the cubed butternut squash, vegetable broth, dried sage, dried thyme, and ground nutmeg to the pot. Season with salt and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the butternut squash is very tender.
  4. Blend the Soup: Use an immersion blender to blend the soup until smooth. Alternatively, carefully blend in batches in a regular blender (filling no more than halfway and covering the lid with a towel).
  5. Finish and Serve: Stir in the heavy cream (if using). Taste and adjust seasoning as needed. Ladle into bowls and garnish with toasted pumpkin seeds, chopped fresh parsley, and a drizzle of olive oil (if desired).

Notes

  • Roasting the Squash: For a deeper flavor, roast the cubed squash at 400°F (200°C) for 20-25 minutes before adding it to the soup.
  • Spice it Up: Add a pinch of red pepper flakes for a little heat.
  • Broth Quality: Use high-quality vegetable or chicken broth for the best flavor.
  • Vegan Option: Omit the heavy cream or substitute with coconut milk or cashew cream.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

Find it online: https://anasrecipes.com/butternut-squash-soup/