Description
This Harvest Butternut Squash Soup is the perfect taste of autumn. It’s warm, comforting, and easy to make, bringing the cozy feelings of fall right into your kitchen.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 (3-pound) butternut squash, peeled, seeded, and cubed
- 4 cups vegetable broth
- 1/2 cup heavy cream (optional)
- Salt and freshly ground black pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
- Add the minced garlic, ground ginger, cinnamon, nutmeg, and cloves. Cook for 1 minute more until fragrant.
- Add the cubed butternut squash and vegetable broth to the pot. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until the squash is very tender.
- Carefully transfer the soup to a blender (or use an immersion blender directly in the pot) and blend until smooth. If using a regular blender, do this in batches and be cautious with hot liquids.
- Return the soup to the pot. Stir in the heavy cream, if using. Season with salt and pepper to taste.
- Heat gently until warmed through. Do not boil after adding cream.
- Serve hot, perhaps with a swirl of cream or a sprinkle of pumpkin seeds.
Notes
- For a dairy-free option, omit the heavy cream or use a dairy-free alternative like coconut milk.
- You can roast the butternut squash before adding it to the soup for a deeper, richer flavor.
- Adjust the spices to your preference. A pinch of cayenne pepper can add a nice warmth.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 15g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 20mg