Creamy Butternut Squash Soup is the ultimate comfort food for any season. This rich and velvety soup combines roasted butternut squash, aromatic spices, and a splash of cream for a delightful, warm dish.
It’s not only delicious but also easy to whip up, making it a perfect choice for weeknight dinners or cozy gatherings. With its naturally sweet flavor and creamy texture, this soup offers a nutritious option packed with vitamins and minerals. Pair it with a slice of crusty bread, and you’ve got a meal that warms the soul.
Serving and Pairing Suggestions
Serve your creamy butternut squash soup warm in a bowl, garnished with a drizzle of cream or a sprinkle of fresh herbs. For an excellent pairing, consider Grilled Cheese Sandwich for a classic combo, or try it alongside a fresh Spinach and Artichoke Dip. If you’re feeling adventurous, make it a meal by adding a side of Roasted Brussels Sprouts. These complementary flavors work well together and make for a satisfying dining experience.
Tips and Notes
- Choose the right squash: Look for a firm, even-toned butternut squash. Avoid ones with soft spots or blemishes.
- Roasting is key: Roasting the squash enhances its natural sweetness. Cut it into pieces and roast until tender.
- Adjust the thickness: If the soup is too thick, add more vegetable broth until you reach your desired consistency.
- Add spices: Experiment with spices like cinnamon or nutmeg to enhance the flavor further.
- Make it vegan: Replace cream with coconut milk or almond milk for a dairy-free version.
Try out this creamy butternut squash soup! It’s not just filling, it’s packed with flavor. Enjoy the warmth and comfort in every spoonful.
Creamy Butternut Squash Soup
Equipment
- Large soup pot
- Immersion blender or blender
- Cutting board
- Knife
- Measuring cups and spoons
- Wooden spoon
Ingredients
- 1 large butternut squash peeled and seeded, cut into 1-inch cubes
- 2 medium yellow potatoes peeled and cut into 1-inch cubes
- 1 onion chopped
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 4 cups chicken or vegetable broth
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
- 1/2 cup heavy cream
- Optional toppings: crumbled bacon chopped fresh parsley, grated Parmesan cheese
Instructions
- In a large soup pot, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
- Add the cubed butternut squash and potatoes to the pot. Cook for 5 minutes, stirring occasionally.
- Pour in the chicken or vegetable broth and add the dried thyme and nutmeg. Bring to a boil, then reduce heat and let simmer for 10-15 minutes until the vegetables are tender.
- Using an immersion blender or transferring the soup to a blender, carefully blend the soup until smooth.
- Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
- Serve the soup hot and top with optional toppings if desired.