Butternut Squash Soup Recipe: A Cozy and Nutritious Delight

A Butternut Squash Soup Recipe is a perfect way to enjoy the rich, comforting flavors of fall. This creamy soup begins by roasting butternut squash until it becomes tender and caramelized, which enhances its natural sweetness. The next step is to sauté onions, garlic, and a pinch of ginger to create a flavorful base. After adding the roasted squash, vegetable broth, and seasonings like cinnamon and nutmeg, the ingredients are blended until smooth, resulting in a velvety texture. For extra richness, a splash of coconut milk or cream can be added. This Butternut Squash Soup Recipe is not only delicious but also packed with nutrients, making it a healthy option for any meal. It pairs wonderfully with crusty bread or a light salad, and its warming qualities make it ideal for chilly days. Serve it as a starter or enjoy it as a hearty main dish that everyone will love.

Butternut Squash Soup Recipe: A Cozy and Nutritious Delight

Butternut squash soup is a creamy, flavorful, and nutritious dish perfect for cooler months. Its natural sweetness, combined with savory seasonings, makes it a comforting bowl of goodness that is both healthy and satisfying. Made primarily from roasted butternut squash, this soup is not only a delicious treat but also packs a punch in terms of vitamins and antioxidants. Whether you enjoy it as a starter or a main dish, butternut squash soup is versatile, easy to make, and sure to impress.

In this detailed recipe, we’ll guide you step-by-step on how to make this delightful soup, share nutritional information, and provide tips for an even better cooking experience.

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Ingredients:

• 1 medium butternut squash (peeled, seeded, and cubed)
• 2 tablespoons olive oil
• 1 medium onion (chopped)
• 2 cloves garlic (minced)
• 1 medium carrot (peeled and chopped)
• 1 stalk celery (chopped)
• 4 cups vegetable broth (or chicken broth for non-vegetarians)
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• 1/2 cup coconut milk (or heavy cream for a richer texture)
• Fresh parsley or thyme (for garnish)
• Optional: A pinch of chili flakes or cinnamon for extra warmth and flavor

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Instructions:

1. Preheat the Oven: Start by preheating your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil, and season with a pinch of salt and pepper. Toss to coat evenly. Roast in the oven for 25-30 minutes, or until the squash is tender and slightly caramelized on the edges.
2. Prepare the Soup Base: While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion, carrot, and celery. Cook for about 7-8 minutes until softened, stirring occasionally. Add the garlic and cook for another minute, being careful not to burn it.
3. Combine Roasted Squash and Broth: Once the squash is roasted, add it to the pot with the cooked vegetables. Pour in the vegetable broth and stir to combine. Add the ground cumin, nutmeg, salt, and pepper. Bring the mixture to a simmer, allowing it to cook for another 10 minutes to blend the flavors.
4. Blend the Soup: Using an immersion blender, blend the soup directly in the pot until smooth and creamy. Alternatively, you can transfer the soup in batches to a countertop blender. Be cautious, as the soup will be hot.
5. Add Creaminess: Once the soup is blended to your desired texture, stir in the coconut milk or heavy cream for a velvety finish. Taste the soup and adjust the seasoning if necessary, adding more salt, pepper, or spices to your liking.
6. Serve and Garnish: Ladle the soup into bowls and garnish with fresh parsley or thyme. If you prefer a little heat, sprinkle some chili flakes on top. Serve hot and enjoy!

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Nutrition Information (Per Serving):

• Calories: 200-250 kcal (depending on coconut milk vs. cream)
• Fat: 14g
• Carbohydrates: 30g
• Fiber: 5g
• Protein: 3g
• Sugar: 7g
• Vitamin A: 180% of Daily Value (DV)
• Vitamin C: 25% of DV
• Iron: 6% of DV
• Potassium: 20% of DV

This butternut squash soup is a great source of vitamins A and C, both of which help to support your immune system and promote healthy skin. The healthy fats from coconut milk or cream also help in the absorption of these vitamins. The addition of vegetables like carrots and celery increases the fiber content, making this soup both filling and nutritious.

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Prep Time:

15 minutes (if peeling and chopping the vegetables ahead of time)

Active Time:

40-45 minutes (including roasting the squash and cooking the soup)

Resting Time:

None needed for this recipe

Total Time:

1 hour (includes both prep and active time)

Course:

Main Course, Soup

Cuisine:

American, Vegetarian, Comfort Food

Servings:

4-6 servings

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Equipment Needed:

• Baking sheet
• Large pot or Dutch oven
• Immersion blender or countertop blender
• Knife and cutting board
• Spoon or spatula for stirring

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Tips and Variations:

• Roasting Tip: Roasting the butternut squash intensifies its natural sweetness, giving the soup a rich flavor. However, if you’re short on time, you can skip the roasting step and sauté the squash directly in the pot. This method will save you time, but the depth of flavor won’t be as pronounced.
• Broth Variation: For a richer taste, use chicken broth instead of vegetable broth. You can also experiment with adding other broths, such as bone broth, for added nutrients.
• Spice Adjustments: Feel free to adjust the spices based on your preferences. If you like a bit of heat, add more chili flakes or a dash of cayenne pepper. You can also add a pinch of cinnamon for a cozy, warming note.
• Toppings: For extra crunch, serve your soup with roasted pumpkin seeds or crumbled toasted bread. A dollop of sour cream or yogurt can also add a creamy finish.

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Storage and Freezing:

• Refrigeration: Store any leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave until hot.
• Freezing: Butternut squash soup freezes well. Let it cool completely before transferring to a freezer-safe container. It will stay fresh for up to 3 months. When ready to enjoy, simply thaw in the refrigerator overnight and reheat.

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Conclusion:

Butternut squash soup is the epitome of cozy comfort food. It is naturally sweet, packed with nutrients, and easy to prepare, making it a perfect dish for all ages. Whether you serve it as a starter at a holiday meal or enjoy it on a chilly evening, this soup is sure to warm your heart. With its creamy texture, rich flavor, and health benefits, it’s a dish that belongs in your regular recipe rotation. Happy cooking!