Description
This creamy, velvety Butternut Soup Recipe is the ultimate comfort food. Packed with the sweet, earthy flavors of butternut squash, it’s a nourishing and delicious meal perfect for chilly days.
Ingredients
– 2 lbs butternut squash, peeled, seeded, and cubed
– 1 onion, diced
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 tsp ground cumin
– 1 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– Salt and pepper to taste
– Toasted pumpkin seeds and olive oil for garnish
Instructions
1. – Preheat oven to 400°F. Toss the cubed butternut squash with a drizzle of olive oil and season with salt and pepper.
2. – Roast the squash for 25-30 minutes, or until tender and caramelized.
3. – In a large pot, sauté the onions in a bit of olive oil over medium heat until translucent, about 5 minutes. Add the garlic and cook for 1 minute more.
4. – Add the roasted butternut squash and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 10-15 minutes.
5. – Use an immersion blender to puree the soup until smooth and creamy. Alternatively, transfer the soup to a blender in batches and blend until desired consistency.
6. – Stir in the cumin, cinnamon, and nutmeg. Season with salt and pepper to taste.
7. – Ladle the soup into bowls and garnish with toasted pumpkin seeds and a drizzle of olive oil.
Notes
– For a thicker soup, simmer for an additional 5-10 minutes.
– Swap vegetable broth for chicken broth for a richer flavor.
– Top with crispy bacon, shredded cheese, or croutons for extra texture.
- Prep Time: 15
- Cook Time: 45
- Category: Soup
- Method: Stovetop
- Cuisine: American