Creamy Butternut Squash Soup | Butternut Squash Soup Recipe

Creamy Butternut Squash Soup
  • Prep Time
    10 Minutes
  • Cook Time
    50 Minutes
  • Serving
    4
  • View
    110

Creamy Butternut Squash Soup | Butternut Squash Soup Recipe

Butternut squash soup is a creamy and comforting dish made from puréed butternut squash, typically combined with ingredients like onions, garlic, broth, and spices such as nutmeg, cinnamon, or thyme.

Creamy Butternut Squash Soup
Butternut Squash Soup Recipe

Ingredients for Butternut Squash Soup

1 large butternut squash , halved vertically and seeds removed
1 tablespoon olive oil, plus more for drizzling
1/2 cup chopped shallot
1 teaspoon salt
4 garlic cloves, pressed or minced
1 teaspoon maple syrup
1/8 teaspoon ground nutmeg
Freshly ground black pepper, to taste
3 to 4 cups vegetable broth, as needed
1 to 2 tablespoons butter, to taste

INSTRUCTIONS

Set a rimmed baking sheet with parchment paper on it and preheat the oven to 425 degrees Fahrenheit. After placing the butternut squash on the pan, carefully pour just enough olive oil into each half to coat the inside of the squash lightly. After rubbing the oil inside the squash, season it with salt and pepper.

After flipping the squash over, roast it for 40 to 50 minutes, or until it is soft and cooked through. Leave the squash alone for ten minutes or until it’s safe to handle.

Meanwhile, heat olive oil in a large soup pot over medium heat until it shimmers. Add salt and the minced shallot. Saute the shallot for 3 to 4 minutes, turning frequently, or until it has softened and is beginning to turn brown on the edges. Stirring constantly, sauté the garlic for approximately a minute or until fragrant. Pour the contents into the stationary blender.

Scoop the butternut squash flesh into your blender with a big spoon. Throw away the rough skin. To the blender, add the nutmeg, maple syrup, and a few grinds of freshly ground black pepper. Carefully pour in vegetable broth, being cautious not to fill the container to the top.

Attach the lid firmly. Steer clear of hot steam leaving the lid when blending on high. Once your soup is heated through and incredibly creamy, stop.

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Stir in the remaining cup of broth if you’d like your soup even thinner. Blend well after adding butter or olive oil, according to taste. If needed, taste and add additional salt and pepper.

Once your soup has finished blending and is steaming hot, transfer it to serving cups. If not, transfer everything back into the soup pot and reheat it over medium heat, stirring frequently, until it becomes a steaming hot mess. I enjoy your Butternut Squash Soup adding more black pepper to the top of each bowl.

Ingredients

Butternut Squash Soup

Directions

Step 1

Set a rimmed baking sheet with parchment paper on it and preheat the oven to 425 degrees Fahrenheit.

Step 2

After placing the butternut squash on the pan, carefully pour just enough olive oil into each half to coat the inside of the squash lightly. After rubbing the oil inside the squash, season it with salt and pepper.

Step 3

After flipping the squash over, roast it for 40 to 50 minutes, or until it is soft and cooked through. Leave the squash alone for ten minutes or until it's safe to handle.

Step 4

Meanwhile, heat olive oil in a large soup pot over medium heat until it shimmers. Add salt and the minced shallot.

Step 5

Saute the shallot for 3 to 4 minutes, turning frequently, or until it has softened and is beginning to turn brown on the edges.

Step 6

Stirring constantly, sauté the garlic for approximately a minute or until fragrant. Pour the contents into the stationary blender.

Step 7

Scoop the butternut squash flesh into your blender with a big spoon. Throw away the rough skin.

Step 8

To the blender, add the nutmeg, maple syrup, and a few grinds of freshly ground black pepper. Carefully pour in vegetable broth, being cautious not to fill the container to the top.

Step 9

Attach the lid firmly. Steer clear of hot steam leaving the lid when blending on high. Once your soup is heated through and incredibly creamy, stop.

Step 10

Stir in the remaining cup of broth if you'd like your soup even thinner. Blend well after adding butter or olive oil, according to taste. If needed, taste and add additional salt and pepper.

Step 11

Once your soup has finished blending and is steaming hot, transfer it to serving cups. If not, transfer everything back into the soup pot and reheat it over medium heat, stirring frequently, until it becomes a steaming hot mess. I enjoy adding more black pepper to the top of each bowl.

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