Butternut Squash Soup
The Perfect Fall Comfort Food
As the air grows crisp and the leaves begin to turn, there's nothing quite like a steaming bowl of homemade butternut squash soup to warm the soul. This nourishing and creamy delight is the ultimate fall comfort food, and this recipe is the only one you'll ever need.
A Versatile Culinary Masterpiece
Butternut squash soup is a true culinary masterpiece, offering a canvas for endless flavor possibilities. While this recipe provides a classic and delicious base, the beauty lies in its versatility. You can easily customize the soup to suit your personal preferences, whether that means adding a touch of curry and chili powder for a spicy kick or swirling in some coconut milk for a rich, velvety texture.
Embracing the Seasonal Bounty
One of the joys of this recipe is the ability to showcase the seasonal bounty of fresh ingredients. The vibrant orange hue of the butternut squash is a testament to its abundance of beta-carotene, a powerful antioxidant that provides numerous health benefits. Paired with the aromatic onions and garlic, this soup is a celebration of the flavors that make fall so special.
Simplicity and Ease
What makes this butternut squash soup truly remarkable is its simplicity and ease of preparation. With just a few basic ingredients and minimal hands-on time, you can create a restaurant-quality dish right in your own kitchen. The key is in the careful preparation and the patient simmering, which allows the flavors to meld and the squash to become deliciously tender.
The Art of Blending
The final step in this recipe is the blending process, which transforms the chunky mixture into a silky, creamy soup. Whether you opt for a traditional blender or an immersion blender, the result is a velvety smooth texture that is simply irresistible. This step allows the soup to reach its full potential, showcasing the natural sweetness and depth of flavor that make it so comforting.
Endless Serving Possibilities
Butternut squash soup is a versatile dish that can be enjoyed in countless ways. Serve it as a starter course, a main dish with a crusty bread for dipping, or even as a side to a heartier meal. The options are endless, and each presentation will highlight the soup's warm and inviting qualities.
A Soup for All Seasons
While butternut squash soup is often associated with the cozy, autumnal months, it is a dish that can be enjoyed year-round. Whether you're craving a comforting bowl on a chilly fall evening or seeking a taste of the season during the dog days of summer, this recipe is sure to satisfy your cravings and transport you to a world of seasonal bliss.
A Soup Worth Savoring
In the end, this butternut squash soup is more than just a recipe – it's a culinary experience that celebrates the best of the season. From the vibrant color to the rich, velvety texture, every spoonful is a testament to the joy and comfort that can be found in the simplest of dishes. So, gather your loved ones, pour a steaming bowl, and savor the flavors of fall in every delectable bite.
- 1 butternut squash, peeled and cubed
- 1 medium onion, diced
- 6 cloves of garlic, minced
- 2 tablespoons of olive oil
- ½ teaspoon of salt
- ½ teaspoon of freshly cracked black pepper
- 3 cups 3-4 of chicken broth or vegetable broth
- Optional: ¼ to ½ cup of heavy cream or coconut milk for a richer soup
- Sauté the diced onion in olive oil over medium heat for 10-15 minutes, until browned and caramelized.
- Add the minced garlic and cook for 2 minutes, stirring constantly.
- Reduce heat to medium or medium low and add ½ teaspoon of cinnamon and ¼ teaspoon of nutmeg. Cook for 1 minute.
- Add the cubed butternut squash, salt, and pepper to the pot and stir well.
- Pour in 3-4 cups of chicken or vegetable broth, depending on how thick you want your soup.
- Bring to a simmer and cook for 30-40 minutes, or until the butternut squash is tender.
- Let the soup cool slightly.
- Blend the soup in a blender or food processor until smooth. You can add some of the broth back in if the soup is too thick.
- Taste the soup and adjust seasonings as needed.
- Serve garnished with a sprinkle of fresh thyme, a dash of cinnamon, and a crack of black pepper.
Servings 4
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 7g11%
- Saturated Fat 1g5%
- Sodium 590mg25%
- Total Carbohydrate 22g8%
- Dietary Fiber 5g20%
- Sugars 6g
- Protein 2g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- Prep the butternut squash: Peel the butternut squash and cut it into cubes. You can use pre-peeled and cubed butternut squash if you prefer, but John Connell recommends prepping it yourself for freshness.
- Sauté the onions: Dice the onion and sauté it in olive oil over medium heat until it starts to brown and caramelize. This will add depth of flavor to the soup.
- Add the garlic and spices: Mince the garlic and add it to the pot with the onions. Cook for two minutes, then add half a teaspoon of cinnamon and an eighth to a quarter of a teaspoon of nutmeg. Let the spices bloom in the hot oil for about a minute.
- Simmer the soup: Add the cubed butternut squash, half a teaspoon of salt, and half a teaspoon of freshly cracked black pepper to the pot. Pour in 3 to 4 cups of chicken broth or vegetable broth, depending on how thick you want your soup. Simmer the soup for 30 to 40 minutes, or until the butternut squash is very tender.
- Blend the soup:Let the soup cool slightly, then blend it in a blender or food processor until it is smooth and creamy. You can add up to half a cup of heavy cream or coconut milk for an even richer and more indulgent soup.