Go Back

Butternut Squash Soup Recipe

The Butternut Squash Soup Recipe could be a smooth, comforting dish culminate for drop and winter suppers. Made with simmered or sautéed butternut squash, fragrant herbs, and velvety broth, this soup offers a wealthy, marginally sweet flavor that’s both fulfilling and feeding. It’s a cozy choice for lunch, supper, or indeed as a occasion starter.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 people
Course: Soup / Appetizer
Cuisine: American
Calories: 180
Ingredients Equipment Method

Ingredients
  

  • 1 tbsp olive oil or butter
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 butternut squash (about 2.5 lbs), peeled and cubed
  • 1 carrot, chopped
  • 1 apple, peeled and chopped
  • 4 cups vegetable or chicken broth
  • ½ tsp ground nutmeg
  • Salt and pepper to taste
  • ½ cup heavy cream or coconut milk

Equipment

  • Large pot or Dutch oven
  • Blender or immersion blender
  • Knife and cutting board
  • Spoon and ladle

Method
 

  1. Warm oil in an expansive pot over medium warm. Include onion and garlic, sauté 3–4 minutes.
  2. Include squash, carrot, and apple. Cook 5–6 minutes, mixing once in a while.
  3. Pour in broth, bring to a bubble, at that point diminish warm and stew 20 minutes until vegetables are delicate.
  4. Utilize a blender or drenching blender to puree until smooth.
  5. Mix in cream or coconut drain (in case utilizing), nutmeg, salt, and pepper.
  6. Stew 2 more minutes, at that point serve hot.
  7. Appreciate your velvety and comforting Butternut Squash Soup Formula!