Why Make This Recipe
Butternut squash soup is a comforting and delicious dish that is perfect for any season. It’s creamy, full of flavor, and packed with nutrients. Making this soup at home is easy, and the ingredients are simple to find. This recipe is versatile, so you can enjoy it with various toppings or as a base for other flavors. It’s great for lunch, dinner, or even as an appetizer for a gathering.
How to Make Butternut Squash Soup
Ingredients
- 1 large butternut squash, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon olive oil
- Salt and pepper to taste
- Optional toppings: pumpkin seeds, croutons, or herbs
Directions
- Preheat your oven to 400°F (200°C).
- Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it on a baking sheet and roast for about 25-30 minutes or until tender.
- In a large pot, sauté the chopped onion and minced garlic until they are fragrant.
- Add the roasted butternut squash and vegetable broth to the pot. Bring everything to a simmer and cook for about 10 minutes.
- Use an immersion blender or a regular blender to puree the soup until it is smooth.
- Adjust the seasoning as needed and serve hot, adding your choice of garnishes on top.
How to Serve Butternut Squash Soup
Serve butternut squash soup warm in bowls. You can add optional toppings like pumpkin seeds, croutons, or fresh herbs to enhance the flavor and texture. A slice of bread or a simple salad pairs nicely with this soup.
How to Store Butternut Squash Soup
You can store any leftover butternut squash soup in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze it for up to 3 months. Just be sure to let it cool completely before transferring it to a freezer-safe container.
Tips to Make Butternut Squash Soup
- Make sure to cut the butternut squash into even-sized cubes for even cooking.
- Roast the squash well to bring out its natural sweetness.
- You can add spices, like nutmeg or cinnamon, for a warm flavor.
- If you like it spicy, consider adding a pinch of cayenne pepper or red pepper flakes.
Variation
You can customize this soup by adding other vegetables, such as carrots or sweet potatoes, for a different flavor. Coconut milk can also be added for a creamier texture and a hint of tropical taste.
FAQs
1. Can I use frozen butternut squash?
Yes, you can use frozen butternut squash. Just skip the roasting step and add it directly to the pot with the onion and garlic.
2. Is butternut squash soup healthy?
Yes, butternut squash is low in calories and high in vitamins and minerals, making this soup a nutritious choice.
3. Can I make this soup vegan?
Yes, this recipe is already vegan since it uses vegetable broth. Just ensure any toppings you choose are also vegan-friendly.
Butternut Squash Soup
Ingredients
Method
- Preheat your oven to 400°F (200°C).
- Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it on a baking sheet and roast for about 25-30 minutes or until tender.
- In a large pot, sauté the chopped onion and minced garlic until they are fragrant.
- Add the roasted butternut squash and vegetable broth to the pot. Bring everything to a simmer and cook for about 10 minutes.
- Use an immersion blender or a regular blender to puree the soup until it is smooth.
- Adjust the seasoning as needed and serve hot, adding your choice of garnishes on top.