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Butternut Squash Soup

A cozy, creamy soup bursting with the sweet flavor of butternut squash, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American, Comfort Food
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large butternut squash, peeled and cubed
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 teaspoon olive oil
  • to taste salt and pepper
Optional Toppings
  • cream For a creamy finish
  • croutons For crunch
  • roasted seeds For texture

Method
 

Preparation
  1. Carefully peel the butternut squash and cut it in half lengthwise to remove the seeds. Cube the flesh into 1-inch pieces.
Cooking
  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5-7 minutes, or until translucent.
  2. Add the minced garlic and cook for an additional minute, ensuring it doesn’t burn.
  3. Stir in the cubed butternut squash, mixing with the onions and garlic. Cook for about 2 minutes.
  4. Pour in the vegetable broth, ensuring the squash is fully submerged. Bring to a simmer, cover, and cook for 20-25 minutes, or until fork-tender.
  5. Blend the soup using an immersion blender or transfer in batches to a countertop blender until smooth. Adjust consistency with additional broth or water if needed.
  6. Taste and season with salt and pepper as desired.
  7. Ladle the soup into bowls and add optional toppings like cream, croutons, or roasted seeds.

Notes

For added depth of flavor, roast the butternut squash before adding it to the soup. Store in an airtight container in the refrigerator for 4-5 days or freeze for up to 3 months. Reheat gently in a pot, adding broth or water if needed.