Description
A creamy and comforting butternut squash soup that is perfect for chilly days.
Ingredients
Scale
- 1 medium butternut squash, peeled and cut into 1-inch cubes
- 1 medium yellow onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1/2 cup heavy cream
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon neutral oil
Instructions
- Heat the oil in a large pot over medium heat. Add chopped onion and minced garlic, sautéing until softened and fragrant, about 4 minutes.
- Add the cubed butternut squash and pour in vegetable broth. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 20 minutes, or until the squash is very tender.
- Use an immersion blender to puree the soup directly in the pot until completely smooth. Alternatively, blend in batches using a countertop blender, returning the soup to the pot when finished.
- Stir in heavy cream and season the soup with salt and black pepper to taste. Warm for 2 minutes over low heat.
- Ladle hot soup into bowls and garnish each serving with a swirl of cream if desired.
Notes
- For a vegan version, substitute heavy cream with coconut cream or cashew cream.
- Adjust seasonings according to your taste preferences.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 750mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 20mg