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Butternut Squash Soup II

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A classic fall recipe producing a thick, rich butternut squash soup with tons of flavor. Easy to prepare and perfect for using extra squash during harvest season or anytime of year.

Ingredients

Scale
  • 1 medium butternut squash – peeled, seeded, and cubed
  • 1 tablespoon butter
  • 1 medium onion – chopped
  • 2 cloves garlic – minced
  • 4 cups chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup heavy cream (optional)

Instructions

  1. In a large pot, melt butter over medium heat. Add chopped onion and garlic; sauté until tender and translucent.
  2. Add cubed butternut squash to the pot and stir to combine with onions and garlic.
  3. Pour in chicken broth, then season with salt, pepper, and nutmeg.
  4. Bring the mixture to a boil, then reduce heat and simmer until the squash is tender, about 20 minutes.
  5. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer soup in batches to a blender and puree.
  6. Stir in heavy cream if desired, and heat through without boiling.
  7. Adjust seasoning to taste and serve warm.

Notes

For a richer flavor, roasting the butternut squash before adding it to the soup enhances sweetness and depth. The soup can be made vegetarian by substituting vegetable broth for chicken broth. Leftovers store well and can be reheated gently on the stove.

Nutrition

Find it online: https://www.rapidrecipes.blog/warm-up-fall-butternut-squash-soup-2/