Why Make This Recipe

Butternut Squash Soup is perfect for fall dinners. It has a warm, comforting flavor that welcomes the season. This soup is healthy, filling, and easy to make. Plus, it uses seasonal ingredients that are easy to find in your local market. If you love cozy, homemade meals, this soup will quickly become a favorite!

How to Make Butternut Squash Soup

Ingredients:

• 3 lb Butternut squash
• 1 head Garlic
• 1 tsp Fresh sage
• 1 tsp Fresh thyme leaves
• 1 Medium yellow onion
• 3 cups Vegetable broth
• 1/2 tsp Cracked black pepper
• 1 tsp Sea salt
• 2 tbsp Olive oil
• 1 cup Croutons
• 1/2 cup Heavy cream

Directions:

1. Preheat the oven to 400°F (200°C). Cut the butternut squash in half, remove the seeds, and place it on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for about 30-40 minutes until tender.
2. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add chopped onion and minced garlic, and sauté until softened.
3. Scoop the flesh of the roasted squash into the pot and add fresh sage and thyme. Stir to combine.
4. Pour in vegetable broth and bring to a simmer. Cook for about 15 minutes to meld the flavors.
5. Using an immersion blender or a countertop blender, puree the soup until smooth.
6. Stir in the heavy cream and adjust the seasoning with salt and pepper.
7. Serve hot, topped with croutons.

How to Serve Butternut Squash Soup

You can serve this soup in bowls with a sprinkle of fresh herbs on top for added color. A handful of croutons adds a nice crunch. This soup pairs well with crusty bread or a simple salad for a complete meal.

How to Store Butternut Squash Soup

If you have leftovers, store the soup in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stove over low heat until heated through.

Tips to Make Butternut Squash Soup

• For a deeper flavor, roast the garlic with the squash.
• Adjust the thickness of the soup by adding more or less vegetable broth.
• Top with toasted nuts or seeds for added crunch.

Variation

You can add a pinch of nutmeg or cinnamon for a touch of warmth. If you like more spice, try adding a dash of cayenne pepper.

FAQs

Q: Can I freeze Butternut Squash Soup?
A: Yes, you can freeze the soup in an airtight container for up to 3 months. Thaw it in the refrigerator before reheating.

Q: Is this soup vegan?
A: To make it vegan, simply omit the heavy cream or replace it with coconut cream or a non-dairy alternative.

Q: How can I make this soup thicker?
A: To make the soup thicker, you can add more roasted squash, use less broth, or blend it longer for a creamier consistency.