Butternut Squash Soup
This creamy butternut squash soup is packed with flavor, offering a rich, velvety texture and a slightly sweet taste, perfect for autumn.
Servings: 4 servings
Calories: 250kcal
Ingredients
Main Ingredients
- 1 large butternut squash, peeled and cubed
- 2 tbsp olive oil For sautéing
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 4 cups vegetable stock
- 1/2 cup heavy cream For creaminess
- Salt and pepper to taste
- Fresh thyme for garnish To enhance flavor and presentation
Instructions
Cooking Steps
- Begin by heating the olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic to the pot. Sauté for about 5 minutes until the onion has softened and turned translucent.
- Toss in the cubed butternut squash and sprinkle with ground cumin. Stir everything together and cook for an additional 2 minutes, allowing the spices to infuse the squash.
- Pour the vegetable stock into the pot, bringing the mixture to a gentle boil.
- Once boiling, reduce the heat and let the soup simmer for about 20 minutes, or until the butternut squash is tender.
- Use an immersion blender to blend the soup until it’s completely smooth. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches.
- Stir in the heavy cream, and season the soup with salt and pepper to taste.
- Ladle the hot soup into bowls, and garnish with fresh thyme before serving.
Notes
For a vegan version, substitute heavy cream with coconut milk. You can add a pinch of cayenne pepper or paprika for extra heat. The soup keeps in the fridge for up to 3 days, and can be frozen for up to 3 months.