Butternut Squash Soup Recipe

Warm up on a chilly day with this velvety smooth butternut squash soup. Bursting with flavors of roasted squash, aromatic herbs, and a touch of cream, this soup is perfect as a starter or a satisfying main dish.

Ingredients

• 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried sage
• Salt and pepper, to taste
• 1/2 cup heavy cream (optional)
• Fresh parsley or chives, chopped (for garnish)

Instructions

1. Roast the Butternut Squash:
   • Preheat the oven to 400°F (200°C).
   • Place the cubed butternut squash on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
   • Roast in the preheated oven for 30-35 minutes, or until the squash is tender and lightly caramelized.
2. Sauté the Aromatics:
   • In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
   • Add minced garlic, dried thyme, and dried sage. Cook for another minute until fragrant.
3. Simmer the Soup:
   • Add the roasted butternut squash to the pot with the sautéed onions and garlic.
   • Pour in the vegetable or chicken broth, enough to cover the squash. Bring to a boil.
4. Blend the Soup:
   • Reduce heat to low and simmer for 15-20 minutes, or until the squash is very tender.
   • Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth, being careful with hot liquids.
5. Finish the Soup:
   • Stir in heavy cream, if using, to add richness and creaminess to the soup. Season with additional salt and pepper to taste.
6. Serve:
   • Ladle the butternut squash soup into bowls.
   • Garnish with chopped fresh parsley or chives for a pop of color and freshness.
   • Serve hot with crusty bread or a side salad.

Tips for Perfect Butternut Squash Soup:

• Roasting Tip: Roasting the butternut squash enhances its natural sweetness and adds depth of flavor to the soup.
• Creamy Texture: For a dairy-free option, you can omit the heavy cream or substitute with coconut milk for a creamy finish.
• Make Ahead: This soup can be made ahead of time and stored in the refrigerator for up to 3 days, or frozen for longer storage. Reheat gently on the stove before serving.

Conclusion

This creamy butternut squash soup is a comforting and nutritious dish that’s perfect for warming up during cooler months. With its rich flavors and silky texture, it’s sure to become a favorite in your soup repertoire. Enjoy the wholesome goodness of homemade soup with this easy and flavorful recipe.