Introduction
If you are looking for a comforting and flavorful soup to warm up your chilly evenings, then look no further than this delicious and creamy butternut squash soup. Made with roasted butternut squash, aromatic spices, and a hint of sweetness, this soup is a perfect balance of flavors that will leave you craving for more.
When to Enjoy
This butternut squash soup is a versatile dish that can be enjoyed throughout the year. It is especially perfect for the fall and winter months when butternut squash is in season and you are looking for a cozy and comforting meal.
Where it’s Popular
Butternut squash soup is a popular dish in many cuisines around the world. It is particularly loved in North America, where it is often served as a Thanksgiving or holiday dish. It is also a staple in French cuisine, often enjoyed as a starter or light lunch.
Pairing Suggestions
This creamy butternut squash soup pairs beautifully with a variety of sides. You can serve it with a crusty loaf of bread for a simple and satisfying meal. For a more filling option, pair it with a grilled cheese sandwich or a salad. Add a dollop of sour cream or crumbled goat cheese as a garnish to enhance the flavors. If you prefer a bit of spice, sprinkle some red pepper flakes or chili oil on top.
Tips and Tricks
Here are a few tips to make the perfect butternut squash soup:
- Roasting the butternut squash before blending it gives the soup a deeper and richer flavor.
- Use vegetable or chicken stock instead of water to enhance the taste of the soup.
- If you like a creamy texture, add a splash of heavy cream or coconut milk.
- Add spices like cinnamon, nutmeg, or cayenne pepper to amp up the flavors.
- Garnish with toasted pumpkin seeds or crispy bacon for added crunch.
Butternut Squash Soup
Ingredients
- 1 butternut squash peeled and cubed
- 1 onion chopped
- 2 carrots chopped
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp thyme dried
- 1/4 tsp nutmeg
- 1/4 cup heavy cream
Instructions
- In a large pot, heat some olive oil over medium heat.
- Add the chopped onion, carrots, and minced garlic to the pot. Cook until the vegetables are soft and fragrant, about 5 minutes.
- Add the cubed butternut squash, vegetable broth, salt, black pepper, dried thyme, and nutmeg to the pot. Bring to a boil, then reduce heat and let simmer for about 20-25 minutes, or until the butternut squash is tender.
- Using an immersion blender or regular blender, puree the soup until smooth and creamy.
- Stir in the heavy cream and heat the soup for an additional 5 minutes.
- Serve hot and enjoy!
