Creamy Butternut Squash Soup
This rich and flavorful soup is the perfect comfort food on a chilly day. Made with the sweetness of butternut squash and the heartiness of potatoes, this soup is sure to become a regular in your recipe rotation.
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.
Notes
For a vegan or dairy-free option, substitute the heavy cream with coconut milk.
Add some roasted pumpkin seeds or croutons on top for added crunch.
For a spicier twist, add a pinch of cayenne pepper or red pepper flakes to the soup.
This soup can be made ahead of time and stored in the fridge for up to 3 days. Reheat on the stove or in the microwave before serving.