Butternut Squash Soup Recipe
Are you craving a warm and creamy soup during these chilly months? Look no further than this delicious butternut squash soup recipe! Made with organic ingredients, this soup is both healthy and hearty. Follow these simple steps and enjoy the savory flavors and delightful aroma of this classic fall soup.
- 1 large butternut squash, peeled and cubed
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups of vegetable broth
- 1 cup of heavy cream
- 2 tbsp of unsalted butter
- 2 tsp of ground cinnamon
- Salt and pepper to taste
1. Preheat your oven to 400°F. Cut the butternut squash in half, lengthwise. Scoop out the seeds with a spoon and discard.
2. Peel the squash with a vegetable peeler and cut it into small cubes. This should yield about 8 cups of squash.
3. Place the cubed squash onto a baking sheet and drizzle with 1 tablespoon of olive oil. Roast for 30-35 minutes until fork-tender and lightly browned.
4. In a large saucepan or Dutch oven, melt the butter over medium heat. Add the chopped onion and garlic, stirring frequently until soft and translucent.
5. Add the roasted butternut squash, vegetable broth, and cinnamon to the saucepan. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes until the squash is very tender.
6. Using an immersion blender or a regular blender, puree the soup until it is completely smooth.
7. Add the heavy cream and stir until fully combined. Simmer for an additional 5 minutes until the soup is heated through.
8. Season with salt and pepper to taste.
This butternut squash soup recipe is a healthy and delicious way to warm up on chilly days. It is simple to make and can be enjoyed as an appetizer or as a main course. You can also garnish this soup with croutons, fried sage leaves, or a dollop of sour cream. Make a big batch and freeze the leftovers for a quick meal option during busy days. Happy cooking!