Classic Butternut Squash Soup
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Ingredients:
- 1 large butternut squash, peeled, seeded, and cubed
- 2 Tbsp olive oil
- 1 large yellow onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped (optional)
- 3–4 garlic cloves, minced
- 1 tsp salt (plus more to taste)
- ½ tsp black pepper
- ½ tsp ground nutmeg (or cinnamon)
- 4 cups vegetable or chicken stock (enough to just cover squash)
- ½–1 cup heavy cream or coconut milk (optional, for creaminess)
For serving (optional):
- Toasted pumpkin seeds
- Fresh thyme or parsley
- A swirl of cream or yogurt
- Crusty bread
Instructions:
Prepare squash
Peel, halve, seed, and cube your butternut squash into ~1-inch chunks.
Sauté aromatics
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add onion, carrots, and celery. Cook ~8 minutes until softened.
Stir in garlic, salt, pepper, and nutmeg. Cook 1 minute until fragrant.
Simmer
Add the cubed squash and pour in enough stock to just cover the vegetables.
Bring to a boil, then reduce heat and simmer uncovered for ~25 minutes, or until squash is very tender.
Blend
Use an immersion blender directly in the pot, or transfer in batches to a blender. Blend until smooth and velvety.
Finish
Stir in cream or coconut milk (if using) and adjust seasoning with more salt/pepper to taste.
Serve
Ladle into bowls, garnish with herbs, pumpkin seeds, or a swirl of cream.
If you like a lighter soup, you can skip the cream and just rely on the natural sweetness of the squash. For a deeper flavor, try roasting the squash cubes first (tossed in olive oil, salt, and pepper at 400°F for 30–35 minutes) before adding them to the soup.