butternut squash soup
This creamy, comforting butternut squash soup is perfect for chilly days. It's easy to make and packed with flavor, making it a delightful starter or main dish.
Equipment
- 1 Large pot or Dutch oven
- 1 Immersion blender or regular blender
- 1 Measuring cups and spoons
- 1 Wooden spoon
Ingredients
- 1 large butternut squash About 2-3 pounds.
- 1 medium onion Chopped.
- 2 cloves garlic Minced.
- 4 cups vegetable or chicken broth
- 1 cup coconut milk Or heavy cream.
- 2 tablespoons olive oil
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- salt and pepper To taste.
- fresh herbs Optional garnish (such as cilantro or parsley).
Instructions
- Carefully cut the butternut squash in half lengthwise, scoop out the seeds, and peel the skin. Then, chop the flesh into cubes.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until soft and translucent.
- Add the minced garlic, ground ginger, and ground cinnamon. Stir for about 1 minute until fragrant.
- Add the cubed butternut squash to the pot, followed by the vegetable or chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the squash is tender.
- Once the squash is cooked, use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a regular blender and blend until smooth.
- Stir in the coconut milk (or heavy cream) and season with salt and pepper to taste. Heat the soup gently for a few more minutes until warmed through.
- Ladle the soup into bowls and garnish with fresh herbs, if desired. Serve warm.
Notes
For added flavor, consider roasting the butternut squash prior to adding it to the soup.
This soup can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for later use.
Adjust the spices to your preference; a pinch of nutmeg can provide a nice touch.