Butternut Squash Soup is one of the most nutritious soups in autumn and winter that can be made in different ways. A bowl of nourishing Soup with vibrant orange color and packed with vitamins and fibers. So how to make this creamy Butternut Squash soup?
About This Recipe
Pumpkin soup is very nutritious because of the vegetables on its list of ingredients. It is very popular in autumn and winter and comes together easily. An incredibly quick-and-easy butternut squash soup with cream.
What Do You Need to Make Butternut Squash Soup?
- Butternut Squash: To make this soup, we need half a medium butternut squash. To cook butternut squash on the stovetop, first wash it well, peel it (not an easy task). Remove the seeds and cut them into small cubes (1 – 2 inch size) and put them into a pot to cook, and then it becomes so soft that it can be crushed even with the pressure of a spoon.
- Onion: Yellow onion or any other type of onion works well in this recipe.
- Chicken or vegetable broth: Try using homemade chicken or vegetable broth as they taste better and are healthier.
- Carrot: Carrot is one of the things that gives a good taste to the soup and is also used in this soup.
- Potato: I used golden potatoes for this recipe.
- Heavy Cream: In this recipe, we add cream to the soup in the last steps of cooking and use it as a garnish.
- Garlic: Fresh garlic gives the soup a rich and good taste, but you can also use garlic powder.
- Salt, pepper, and spices
- Vegetable oil
How to Make Butternut Squash Soup?
First, chop the onion finely and saute it with two tablespoons of oil until golden. To cook butternut squash on the stovetop, first wash it well, peel it. Remove the seeds and cut them into small cubes (1 – 2 inch size) and add them to the pot. Saute for another 5 minutes. Cut the potatoes and carrots into small pieces and add to the rest of the ingredients. Add salt and black pepper, cinnamon, and nutmeg and cook for 15 minutes. Then add the grated garlic and chicken broth. Let them cook completely with gentle heat for about one and a half hours. When the vegetables are fully cooked, puree all the ingredients with an immersion blender until smooth. Then add the cream and put it on gentle heat for 5 to 10 minutes. Taste, and add in more salt and pepper, if desired. Garnish and serve.
Did you like the butternut squash soup recipe? Try Mediterranean white bean soup recipe as well! Leave your comment below and If you make this recipe, be sure to tag your photos #yummynotes
Ingredients
- 1/2 a medium butternut squash
- 1 onion
- 1 medium potato
- 2 medium carrots
- 2 tablespoons oil
- 1/4 cup heavy cream
- Salt and pepper
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 garlic cloves
- 3 cups chicken broth
Instructions
Step 1
First, chop the onion finely and saute it with two tablespoons of oil until golden. To cook butternut squash on the stovetop, first wash it well, peel it. Remove the seeds and cut them into small cubes (1 – 2 inch size) and add them to the pot.
Step 2
Saute for another 5 minutes. Cut the potatoes and carrots into small pieces and add to the rest of the ingredients. Add salt and black pepper, cinnamon, and nutmeg and cook for 15 minutes.
Step 3
Then add the grated garlic and chicken broth. Let them cook completely with gentle heat for about one and a half hours.
Step 4
When the vegetables are fully cooked, puree all the ingredients with an immersion blender until smooth. Then add the cream and put it on gentle heat for 5 to 10 minutes. Taste, and add in more salt and pepper, if desired. Garnish and serve.
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