Ingredients:
- 1 medium butternut squash (about 2-3 pounds), peeled, seeded, and cubed
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- Salt and pepper, to taste
- 1 cup heavy cream (or coconut milk for a dairy-free option)
- Fresh parsley or chives, for garnish (optional)
Instructions:
- Sauté the Vegetables:
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent.
- Add the minced garlic and cook for another minute, until fragrant.
- Add the Squash and Broth:
- Stir in the cubed butternut squash, vegetable broth, ground cinnamon, nutmeg, salt, and pepper. Bring the mixture to a boil.
- Simmer:
- Reduce the heat and let the soup simmer for about 20-25 minutes, or until the squash is tender.
- Blend the Soup:
- Once the squash is tender, use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, carefully transfer the soup to a countertop blender in batches and blend until creamy. (If using a countertop blender, allow the soup to cool slightly before blending to avoid splattering.)
- Add Cream:
- Return the blended soup to the pot (if using a countertop blender) and stir in the heavy cream or coconut milk. Heat gently over low heat until warmed through. Adjust seasoning as needed.
- Serve:
- Ladle the soup into bowls and garnish with fresh parsley or chives, if desired. Serve warm with crusty bread.
This Creamy Butternut Squash Soup is the perfect fall dish, providing warmth and comfort with every spoonful. The blending technique ensures a silky-smooth texture that highlights the natural sweetness of the butternut squash, making it a delightful addition to your autumn menu! Enjoy!