Butternut squash soup

Butternut Squash Soup Recipe

Ingredients:

• 2 tbsp olive oil or butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
• 2 medium carrots, peeled and chopped
• 1 medium apple, peeled, cored, and chopped (optional, for added sweetness)
• 4 cups (960ml) vegetable or chicken broth
• 1 tsp salt, or to taste
• 1/2 tsp black pepper, or to taste
• 1/2 tsp ground cinnamon (optional)
• 1/4 tsp ground nutmeg (optional)
• 1/4 cup (60ml) heavy cream or coconut milk (optional, for extra creaminess)
• Fresh thyme or parsley, for garnish

Instructions:

1. Sauté the Aromatics:
   • In a large pot or Dutch oven, heat the olive oil or butter over medium heat.
   • Add the chopped onion and cook for about 5 minutes until softened.
   • Add the minced garlic and cook for another 1-2 minutes, until fragrant.
2. Add the Vegetables and Apple (if using):
   • Add the cubed butternut squash, chopped carrots, and apple (if using) to the pot.
   • Stir well to combine with the onions and garlic.
3. Add the Broth and Seasonings:
   • Pour in the vegetable or chicken broth, making sure the vegetables are fully submerged (add more broth or water if necessary).
   • Season with salt, pepper, cinnamon, and nutmeg.
   • Bring the soup to a boil, then reduce the heat to low and cover the pot.
   • Simmer for about 20-25 minutes, or until the vegetables are very tender.
4. Blend the Soup:
   • Remove the pot from the heat and let it cool slightly.
   • Use an immersion blender to puree the soup until smooth and creamy. Alternatively, you can carefully transfer the soup in batches to a blender and blend until smooth.
   • If using a blender, be sure to vent the lid and blend in small batches to avoid splattering hot soup.
5. Adjust the Consistency:
   • If the soup is too thick, add more broth or water to reach your desired consistency.
   • For a richer texture, stir in the heavy cream or coconut milk.
6. Serve:
   • Ladle the soup into bowls and garnish with fresh thyme or parsley.
   • Serve warm with crusty bread or a side salad.

Tips:

• Roast the Squash: For added flavor, you can roast the butternut squash in the oven before adding it to the soup. Simply cut it in half, drizzle with olive oil, and bake at 400°F (200°C) for about 30-40 minutes until tender.
• Flavor Variations: Try adding a pinch of cayenne pepper for some heat, or a tablespoon of maple syrup or honey for extra sweetness.
• Storage: The soup can be stored in the refrigerator for up to 4 days, or frozen for up to 3 months. Reheat gently on the stove or in the microwave.

Serving Suggestions:

• Serve the soup with a swirl of cream, a sprinkle of pumpkin seeds, or croutons for added texture.
• Pair it with a grilled cheese sandwich or a mixed green salad for a complete meal.

Cooking Time:

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Nutritional Information (per serving, about 6 servings):

• Calories: ~150 kcal
• Protein: ~2g
• Fat: ~7g
• Carbohydrates: ~22g
• Fiber: ~5g
• Sugar: ~8g

This Butternut Squash Soup is a wonderful way to enjoy the flavors of the season. It’s creamy, comforting, and full of nutrients, making it perfect for a cozy meal!