Ingredients
Soup Ingredients
- 4 cups diced butternut squash (fresh or frozen)
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 cups vegetable or chicken broth
- ½ tsp cinnamon
- Salt and pepper, to taste
- 1 tbsp olive oil or butter
Creamy Finish
- ½ cup heavy cream or coconut milk
Instructions
- Sauté Aromatics: Heat olive oil or butter in a pot over medium heat. Add chopped onion and minced garlic, sautéing until the onion is translucent and soft, around 5 minutes.
- Add Squash and Broth: Add the diced butternut squash, broth, cinnamon, salt, and pepper to the pot. Stir to combine.
- Simmer: Bring the mixture to a simmer, cover, and let cook for 20 minutes or until the squash is tender.
- Blend Soup: Using an immersion blender or carefully transferring to a blender, puree the soup until smooth and creamy.
- Add Cream and Heat: Stir in the heavy cream or coconut milk, then gently heat the soup without boiling to combine flavors and warm through.
- Serve: Ladle the soup into bowls and serve warm. Garnish with a swirl of cream or pumpkin seeds if desired.
Notes
- Use coconut milk instead of heavy cream for a dairy-free version.
- Garnish with a swirl of cream or toasted pumpkin seeds for added texture and presentation.
- Adjust seasoning with salt and pepper to taste before serving.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Soup, Comfort Food
- Method: Stovetop, Blending
- Cuisine: American
- Diet: Gluten Free, Vegetarian
