Butternut Squash Soup: A Creamy Fall Favorite easy soup

Butternut Squash Soup is the ultimate comfort food for chilly days. Its velvety texture and rich, slightly sweet flavor make it a crowd-pleaser.

Whether you’re a seasoned chef or a beginner, this recipe is simple to follow and delivers a bowl of warmth and nourishment. Perfect for a cozy dinner or a holiday starter!

• Difficulty: Easy
• Prep Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes
• Serves: 4-6 persons

Health Benefits of Butternut Squash Soup

Butternut Squash Soup is a nutritional powerhouse. Packed with vitamins A and C, it supports immune health and promotes glowing skin.

The squash is also rich in fiber, aiding digestion, while the spices like ginger and cinnamon offer anti-inflammatory benefits. This soup is low in calories but high in flavor, making it a guilt-free indulgence.

Ingredients

• 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
• 1 tablespoon olive oil or butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 medium carrot, chopped
• 1 medium apple, peeled and chopped (optional, for sweetness)
• 4 cups vegetable or chicken broth
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger (or 1 teaspoon fresh ginger, grated)
• Salt and pepper to taste
• 1/2 cup heavy cream or coconut milk (optional, for creaminess)
• Fresh parsley or pumpkin seeds (for garnish, optional)

Execution

1. Prepare the Squash: Peel, seed, and cube the butternut squash into 1-inch pieces. Set aside.
2. Sauté the Aromatics: In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion, garlic, and carrot. Sauté for 5 minutes until softened and fragrant.
3. Add the Squash and Spices: Stir in the cubed butternut squash, apple (if using), cinnamon, nutmeg, and ginger. Cook for 2-3 minutes to let the spices bloom.
4. Simmer the Soup: Pour in the vegetable or chicken broth, ensuring the squash is fully submerged. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the squash is tender.
5. Blend the Soup: Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until creamy.
6. Finish with Cream: Stir in the heavy cream or coconut milk (if using) for extra richness. Season with salt and pepper to taste.
7. Serve: Ladle the soup into bowls and garnish with fresh parsley or pumpkin seeds. Serve warm with crusty bread on the side.

Additional Tips

• For a vegan version, use coconut milk instead of heavy cream.
• Roast the butternut squash beforehand for a deeper, caramelized flavor.
• Add a pinch of cayenne pepper for a subtle kick.
• Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.