Discover the secret to creamy, savory butternut squash soup: a step-by-step guide
What To Know
- For a velvety smooth soup, use an immersion blender or transfer the soup to a regular blender in batches and blend until smooth.
- Add a touch of heat with a pinch of cayenne pepper or a few drops of Sriracha.
- Store the soup in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
As the leaves turn golden and the air turns crisp, there’s nothing more comforting than a bowl of warm, creamy butternut squash soup. With its sweet and savory flavor, this autumnal soup is a perfect way to embrace the changing seasons. In this comprehensive guide, we’ll walk you through the simple steps on how to make homemade butternut squash soup from scratch.
Ingredients You’ll Need:
- 1 medium butternut squash (about 3 pounds)
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Salt and black pepper to taste
Instructions:
Step 1: Prepare the Butternut Squash
- Preheat oven to 400°F (200°C).
- Cut the butternut squash in half lengthwise and scoop out the seeds.
- Place the squash halves on a baking sheet lined with parchment paper.
- Roast for 45-60 minutes, or until the squash is tender when pierced with a fork.
- Once roasted, allow the squash to cool slightly.
Step 2: Sauté the Aromatics
- In a large pot or Dutch oven over medium heat, warm the olive oil.
- Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
Step 3: Add the Roasted Squash
- Scoop the roasted butternut squash flesh into the pot.
- Use a potato masher or immersion blender to mash the squash until smooth.
Step 4: Add the Broth and Spices
- Pour in the chicken or vegetable broth.
- Stir in the ground cinnamon, nutmeg, salt, and black pepper to taste.
Step 5: Simmer and Season
- Bring the soup to a boil, then reduce heat to low and simmer for 15-20 minutes, or until the soup has thickened slightly.
- Taste and adjust seasonings as needed.
Step 6: Blend for Smoothness
- For a velvety smooth soup, use an immersion blender or transfer the soup to a regular blender in batches and blend until smooth.
Step 7: Serve and Garnish
- Ladle the soup into bowls and garnish with a sprinkle of cinnamon, nutmeg, or toasted pumpkin seeds for extra flavor and presentation.
Tips for the Perfect Butternut Squash Soup:
- For a richer flavor, roast the butternut squash with a drizzle of honey or maple syrup before mashing.
- Add a touch of heat with a pinch of cayenne pepper or a few drops of Sriracha.
- Stir in a spoonful of heavy cream or sour cream for extra creaminess.
- Top with crumbled bacon or roasted chickpeas for a savory crunch.
Variations on Butternut Squash Soup:
- Add diced apples or pears for a touch of sweetness.
- Stir in cooked lentils or beans for a protein boost.
- Top with a dollop of yogurt or coconut milk for a creamy and tangy twist.
Nutritional Benefits of Butternut Squash Soup:
- Rich in vitamins A and C, which support immune health and vision.
- Contains dietary fiber, which aids in digestion and promotes satiety.
- Provides potassium, which helps regulate blood pressure.
- Low in calories and fat, making it a healthy and satisfying meal.
Basics You Wanted To Know
Q: Can I use other types of squash in this recipe?
A: Yes, you can substitute butternut squash with acorn squash, pumpkin, or kabocha squash.
Q: How long can I store the soup?
A: Store the soup in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
Q: Can I make this soup vegan?
A: Yes, simply substitute the chicken or vegetable broth with vegetable broth and omit the dairy products.
