- December 3, 2023
Butternut Squash Soup
Ingredients
- 1 large butternut squash (about 2 1/2 pounds), peeled, seeded, and cut into 1-inch cubes
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 4 cups chicken or vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- Salt and pepper, to taste
- 2 tablespoons honey
- 1/2 cup heavy cream (optional)
Instructions
- Preheat and Roast: Preheat the oven to 400°F (200°C). Spread the cubed squash on a baking sheet and roast until tender, about 25-30 minutes.
- Sauté Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and minced garlic and cook until the onion is translucent, about 5-7 minutes.
- Combine Ingredients: Add the roasted butternut squash cubes, chicken or vegetable broth, ground cumin, ground coriander, ground cinnamon, salt, and pepper to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes.
- Blend: Using an immersion blender, puree the soup until smooth directly in the pot. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth. Be cautious when blending hot liquids to avoid splattering.
- Add Honey and Cream: Stir in the honey and heavy cream, if using. Taste the soup and adjust the seasoning as needed.
- Serve: Serve the butternut squash soup hot, garnished with a drizzle of heavy cream and a sprinkle of chopped fresh herbs, such as parsley or chives, if desired. Enjoy the comforting flavors!
Tips
- Roasting: Roasting the butternut squash enhances its natural sweetness and adds depth to the flavor of the soup.
- Blending: If you prefer a chunkier texture, you can blend only a portion of the soup and leave some of the squash pieces whole.
- Adjusting Seasoning: Taste the soup before serving and adjust the seasoning with more salt, pepper, or spices according to your preference.
- Garnishes: Consider adding a sprinkle of toasted pumpkin seeds or a swirl of yogurt for additional texture and flavor.
Enjoy this delicious and comforting butternut squash soup as a starter or a main dish!
Butternut Squash Soup
Ingredients:
- 1 large butternut squash (about 2 1/2 pounds), peeled, seeded, and cut into 1-inch cubes
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 4 cups chicken or vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- Salt and pepper, to taste
- 2 tablespoons honey
- 1/2 cup heavy cream (optional)
Instructions:
- Preheat the oven to 400°F (200°C). Spread the cubed squash on a baking sheet and roast until tender, about 25-30 minutes.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and minced garlic and cook until the onion is translucent, about 5-7 minutes.
- Add the roasted butternut squash cubes, chicken or vegetable broth, ground cumin, ground coriander, ground cinnamon, salt, and pepper to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes.
- Using an immersion blender, puree the soup until smooth directly in the pot. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth. Be cautious when blending hot liquids to avoid splattering.
- Stir in the honey and heavy cream, if using. Taste the soup and adjust the seasoning as needed.
- Serve the butternut squash soup hot, garnished with a drizzle of heavy cream and a sprinkle of chopped fresh herbs, such as parsley or chives, if desired. Enjoy the comforting flavors!
Ingredients:
- 1 large butternut squash (about 2 1/2 pounds), peeled, seeded, and cut into 1-inch cubes
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 4 cups chicken or vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- Salt and pepper, to taste
- 2 tablespoons honey
- 1/2 cup heavy cream (optional)
Instructions:
- Preheat the oven to 400°F (200°C). Spread the squash on a baking sheet and roast until tender, 25-30 minutes.
- In a large pot or Dutch oven, heat the oil over medium heat. Add the onion and garlic and cook until the onion is translucent, 5-7 minutes.
- Add the roasted squash, broth, cumin, coriander, cinnamon, salt, and pepper to the pot. Bring to a boil, then reduce the heat to low and simmer for 20 minutes.
- Using an immersion blender, puree the soup until smooth. Alternatively, you can transfer the soup to a blender and puree it in batches. Be careful when blending hot liquids!
- Stir in the honey and heavy cream (if using). Taste and adjust the seasoning as needed.
- Serve the soup hot, garnished with a drizzle of heavy cream and a sprinkle of chopped fresh herbs, if desired. Enjoy!
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Soup Recipes