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Butternut Squash Soup

TahiraJaved
Butternut Squash Soup
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Horizontal Image (Featured Image) — 16:9 aspect ratio: Horizontal food photography of a pot of butternut squash soup with a ladle resting inside, roasted squash cubes and fresh sage scattered nearby, warm kitchen setting with soft natural light, linen napkin softly blurred in the background, high resolution, appetizing and inviting food styling.
TahiraJaved

Butternut Squash Soup

This Butternut Squash Soup roasts squash, onion, and garlic together before blending everything into a velvety, warmly spiced bowl with real caramelized depth. Roasting instead of simmering raw squash is the small step that makes the biggest difference, giving the finished soup a richness that tastes far more complex than the short ingredient list suggests. It freezes beautifully too, making it just as good for a fall meal prep session as it is fresh off the stove.
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 6 People
Course: Soup
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large butternut squash peeled and cubed (about 6 cups)
  • 1 small onion quartered
  • 3 garlic cloves unpeeled
  • 2 tbsp olive oil
  • 3/4 tsp salt plus more to taste
  • 1/4 tsp black pepper
  • 4 cups vegetable or chicken broth
  • 1/2 cup heavy cream or coconut milk
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground nutmeg

Equipment

  • 1 Baking sheet roasts the squash, onion, and garlic for deeper flavor
  • 1 Large pot simmers the roasted vegetables with broth before blending
  • 1 Blender or immersion blender purées the soup into a smooth, velvety texture
  • Knife and cutting board for peeling and cubing the squash

Method
 

  1. Toss squash, onion, and garlic with olive oil, salt, and pepper; roast at 425°F for 30 to 35 minutes.
  2. Peel roasted garlic and transfer everything to a pot with broth.
  3. Simmer 5 minutes to meld flavors.
  4. Blend until completely smooth.
  5. Stir in cream, cinnamon, and nutmeg off the heat.
  6. Adjust seasoning and serve warm.
    7. Roast the squash until the edges are deeply caramelized; this single step builds most of the soup's flavor.

Notes

  • Always roast the squash rather than simmering it raw for real depth of flavor.
  • Blend thoroughly for a completely smooth, velvety texture with no lumps.
  • Stir in cream off the heat or over low heat to prevent curdling.
  • A blender or immersion blender is essential here, since the smooth texture is a defining feature of this soup.
STORAGE: Refrigerate up to 5 days or freeze up to 3 months.

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