Here’s a simple and delicious recipe for Butternut Squash Soup:
Ingredients
1 medium butternut squash (about 2-3 pounds), peeled, seeded, and chopped into cubes
1 tablespoon olive oil or butter
1 medium onion, chopped
2-3 cloves garlic, minced
1 teaspoon ground ginger (or fresh ginger, grated)
1-2 teaspoons ground cinnamon (optional)
4 cups vegetable or chicken broth
Salt and pepper to taste
1 cup coconut milk or cream (optional, for creaminess)
Fresh herbs for garnish (such as thyme or parsley)
Instructions
Prepare the Squash:
Peel the butternut squash and cut it in half lengthwise. Remove the seeds and fibrous strands. Chop the squash into cubes.
Sauté the Aromatics:
In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion and sauté until it becomes translucent, about 4-5 minutes.
Add the minced garlic and ginger (and cinnamon, if using) and cook for an additional 1-2 minutes until fragrant.
Add the Squash:
Add the chopped butternut squash to the pot and stir to combine with the onion and garlic.
Add the Broth:
Pour in the vegetable or chicken broth, ensuring that the squash is fully covered. Bring to a boil, then reduce the heat to a simmer. Cover the pot and cook for about 20-25 minutes, or until the squash is fork-tender.
Blend the Soup:
Remove the pot from heat. Using an immersion blender, puree the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup to a countertop blender in batches.
If you want a creamier texture, stir in the coconut milk or cream after blending.
Season and Serve:
Taste the soup and adjust the seasoning with salt and pepper as needed. Serve hot, garnished with fresh herbs if desired.
Enjoy!
This butternut squash soup is warm, comforting, and perfect for any season. You can also customize it by adding spices, herbs, or toppings such as roasted pumpkin seeds or a drizzle of olive oil. Enjoy your homemade soup!
