Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg (optional)
- 1 medium butternut squash, peeled, seeded, and cubed
- 4 cups vegetable broth
- Salt and black pepper, to taste
- ½ cup heavy cream or coconut milk (optional, for creaminess)
Instructions
- Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 3 to 4 minutes until softened and translucent, which builds the flavor base for the soup.
- Add Spices and Garlic: Stir in minced garlic, ground ginger, and nutmeg. Cook for about 30 seconds until fragrant to release the spices’ aromas without burning.
- Cook the Squash: Add the cubed butternut squash and pour in the vegetable broth. Bring the mixture to a boil to start cooking the squash thoroughly.
- Simmer: Reduce the heat to low and let the soup simmer for 25 to 30 minutes, or until the butternut squash is very tender and soft enough for blending.
- Blend the Soup: Use an immersion blender directly in the pot, or carefully transfer the soup in batches to a countertop blender. Blend until the soup is silky smooth.
- Finish and Season: Stir in the heavy cream or coconut milk if desired for added richness. Season the soup with salt and black pepper to taste. Serve the soup warm and enjoy.
Notes
- Roasting the squash before cooking enhances the flavor with deeper caramelization.
- Adjust the soup’s thickness by adding more vegetable broth or water if needed.
- Garnish with toasted pumpkin seeds, croutons, or a swirl of cream for added texture and visual appeal.
- Store leftover soup in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian, Gluten Free
