Why Make This Recipe

Creamy Butternut Squash Soup is a delightful dish that warms you up on chilly days. It’s rich, smooth, and packed with flavor. The sweetness of the butternut squash, combined with the creamy texture, makes each spoonful comforting and satisfying. Plus, it’s simple to make, using just a few ingredients, and it’s a great way to get more vegetables into your diet.

How to Make Creamy Butternut Squash Soup

Ingredients

• 1 Butternut squash (about 2 lbs), medium
• 2 cloves Garlic
• 1 Parsley, Fresh
• 1 Yellow onion, medium
• 4 cups Vegetable broth
• 1/4 tsp Black pepper
• 1/2 tsp Nutmeg, ground
• 1/2 tsp Salt
• 2 tbsp Olive oil
• 1/2 cup Heavy cream

Directions

1. Peel and chop the butternut squash, onion, and garlic.
2. In a large pot, heat the olive oil over medium heat.
3. Add the onion and garlic, sautéing until soft.
4. Add the butternut squash and vegetable broth.
5. Bring to a boil, then reduce the heat and simmer until the squash is tender, about 20 minutes.
6. Use an immersion blender to puree the soup until smooth.
7. Stir in the heavy cream, nutmeg, black pepper, and salt.
8. Garnish with fresh parsley before serving.

How to Serve Creamy Butternut Squash Soup

This soup tastes great on its own, but you can also serve it with crusty bread for dipping or with a side salad for a complete meal. Adding a sprinkle of roasted pumpkin seeds on top can provide a nice crunch.

How to Store Creamy Butternut Squash Soup

If you have leftovers, you can store the soup in an airtight container in the refrigerator for about 3 to 5 days. To reheat, simply warm it on the stovetop over low fire, stirring occasionally.

Tips to Make Creamy Butternut Squash Soup

• Make sure to cut the butternut squash into smaller pieces to help it cook faster.
• For a richer flavor, try roasting the squash in the oven before adding it to the pot.
• Blend the soup until it’s very smooth for the best texture.

Variation

You can add other vegetables like carrots or sweet potatoes for more flavor and nutrition. For a little heat, try adding a pinch of cayenne pepper or a dash of hot sauce.

FAQs

1. Can I use other types of squash?
Yes, you can use other types of squash like pumpkin or acorn squash; just adjust the cooking time if needed.

2. Is this soup gluten-free?
Yes, this recipe is gluten-free as it does not contain any gluten-based ingredients.

3. Can I freeze this soup?
Yes, you can freeze the soup for up to 3 months. Just make sure to let it cool completely before transferring it to a freezer-safe container.