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Butternut Squash Soup

A creamy, velvety soup made from tender butternut squash, aromatic onions, and garlic, 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, Seasonal
Calories: 150
Ingredients Method Notes

Ingredients
  

For the soup base
  • 1 tbsp unsalted butter This rich butter will provide a beautiful, creamy base for our soup.
  • 2 large onions, peeled and chopped Sweet and aromatic, these onions will enhance the soup's flavor.
  • 1 clove garlic, peeled and roughly chopped Adds a delightful punch of flavor that complements the sweetness of the squash.
  • 1 large butternut squash, peeled, seeded, and cut into chunky cubes This is the star of the show with its naturally sweet and nutty flavor.
  • 4 cups low sodium vegetable stock This light broth will keep the flavors balanced without overwhelming the dish.
Spices
  • 1/4 tsp freshly grated nutmeg A warm spice that beautifully rounds out the flavors.
  • 1 tsp fresh ground black pepper Adds a touch of heat to contrast the soup's sweetness.
Optional for serving
  • to taste none fresh flat-leaf parsley, chopped A fresh herb that brightens the dish.
  • to taste none heavy cream (35% m.f.) or crème fraîche For a rich and creamy garnish that elevates the soup.

Method
 

Preparation
  1. In a large, heavy-bottomed pot, melt the unsalted butter over medium heat. Once melted, add the chopped onions and garlic and sauté until they become soft and translucent, about 5-7 minutes.
  2. Stir in the butternut squash cubes and cook for an additional 2 minutes.
  3. Pour in the vegetable stock, ensuring the squash is completely submerged. Bring to a gentle simmer and cook for 20-25 minutes, or until the squash is tender when pierced with a fork.
  4. Remove the pot from the heat and carefully set aside about 2 cups of the stock.
  5. Blend the remaining soup until smooth, adding reserved stock if the soup is too thick. Season with nutmeg, black pepper, and salt to taste.
Serving
  1. Ladle the soup into individual bowls and garnish with freshly cracked black pepper, chopped parsley, and a dollop of heavy cream or crème fraîche.

Notes

Roast the butternut squash for added flavor. Consider adding a diced peeled apple for sweetness. Experiment with herbs like thyme or sage.