Butternut Squash Soup
Comforting, nourishing and full of flavor, a simple Butternut Squash Soup is a cold weather staple. This easy-to-make, no-frill recipe requires just a few classic ingredients to create a naturally thick and creamy soup (no cream needed) with hints of sweetness and warmth. This is a simple and traditional soup recipe for everyone to have in their repertoire. A very simple Butternut Squash Soup I chose to share a very simple Butternut Squash Soup, with traditional flavors: butter, onions, garlic, and a pinch of nutmeg for warmth – because I…
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 1 tbsp (14g) unsalted butter
- 2 large onions, peeled and chopped
- 1 garlic clove, peeled and roughly chopped
- 1 large butternut squash, peeled, seeded and cut into chunky cubes
- 4 cups (1 liter) low sodium vegetable stock
- 1/4 tsp freshly grated nutmeg
- 1 tsp fresh ground black pepper
- Optional, for serving: Fresh flat-leaf Parsley, chopped Heavy cream (35% m.f) or crème fraiche
Instructions
- 1
Step 1 - In a large pot (ideally heavy bottom), melt the butter over medium heat and cook the onion and garlic until soft and translucent.
- 2
Step 2 - Add the butternut squash cubes, stir and cook for 2 more minutes. Add the stock, which should cover the butternut squash cubes entirely. Bring to a simmer and cook for 20-25 minutes until the butternut is fork-tender. Remove from the heat.
- 3
Step 3 – Remove about 2 cups of the stock and set aside. Blend the soup (with a hand blender or in a processor) until smooth. Add some of the reserved stock to reach desired consistency (I often add back about 1 cup, but you can more/less depending on how thick you like your soup). Season with nutmeg, black pepper and salt (optional), to taste.
- 4
For serving, ladle soup into individual bowls and garnish with black pepper, chopped parsley and/or a dollop of heavy cream or crème fraiche.