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Heavenly Butternut Squash Soup: 5 Cozy Steps

Butternut Squash Soup
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Enjoy a creamy and comforting butternut squash soup, perfect for a cozy fall day. This recipe is designed for ease and enjoyment.

Ingredients

Scale
  • 2 pounds butternut squash, peeled, seeded, and cubed
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1/2 cup heavy cream (optional)
  • Salt and pepper to taste

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat.
  2. Add chopped onion and cook until softened, about 5-7 minutes.
  3. Add minced garlic and cook for 1 minute more until fragrant.
  4. Add cubed butternut squash and vegetable broth to the pot.
  5. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until squash is very tender.
  6. Carefully transfer the soup to a blender or use an immersion blender to blend until smooth.
  7. Return the soup to the pot. Stir in heavy cream if using.
  8. Heat gently until warmed through; do not boil.
  9. Season with salt and pepper to taste.
  10. Serve hot.

Notes

  • For a dairy-free option, omit the heavy cream or use coconut milk.
  • If your squash is not sweet enough, a pinch of nutmeg or cinnamon can be added.
  • Garnish with toasted pumpkin seeds or a swirl of cream.

Nutrition

Find it online: https://kitchnkudos.com/butternut-squash-soup-creamy-fall-recipe/