Description
Indulge in the rich, creamy, and comforting flavor of this Butternut Soup Recipe. Made with fresh butternut squash, aromatic vegetables, and a touch of cream, this soup is the perfect cozy dish for chilly autumn evenings.
Ingredients
– 1 medium butternut squash, peeled, seeded, and cubed
– 1 onion, diced
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 cup heavy cream
– 2 teaspoons fresh thyme, chopped
– 1 teaspoon ground sage
– 1/4 teaspoon ground nutmeg
– Salt and pepper to taste
Instructions
1. – In a large pot or Dutch oven, sauté the onion and garlic in a little olive oil over medium heat until softened, about 5 minutes.
2. – Add the cubed butternut squash and vegetable broth. Bring to a boil, then reduce heat and simmer until the squash is very soft, about 20-25 minutes.
3. – Remove from heat and use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup to a blender and blend in batches.
4. – Stir in the heavy cream, thyme, sage, and nutmeg. Season with salt and pepper to taste.
5. – Serve the Butternut Soup Recipe hot, garnished with additional thyme, a swirl of crème fraîche, or toasted pumpkin seeds, if desired.
Notes
For a vegan version, substitute the heavy cream with full-fat coconut milk. The soup can be made in advance and stored in the refrigerator for up to 5 days or frozen for up to 3 months.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Stovetop
- Cuisine: American