Butternut Squash Soup
A rich and creamy butternut squash soup that celebrates autumn flavors, featuring warming spices and hearty vegetables.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 medium butternut squash, peeled and chopped
- 1 large carrot, peeled and chopped
- 1 medium potato, peeled and chopped
- 4 cups vegetable stock
- 1 teaspoon ground cumin
- 1/2 teaspoon ground nutmeg
- Salt to taste
- Pepper to taste
- 1/2 cup heavy cream
- Fresh parsley for garnish
Instructions
Cooking
- Heat two tablespoons of olive oil in a large pot over medium heat.
- Add one large chopped onion and sauté for about five minutes, until soft and translucent.
- Stir in two minced garlic cloves and cook for another minute until fragrant.
- Add one medium butternut squash, one large carrot, and one medium potato. Stir to coat the vegetables.
- Pour in four cups of vegetable stock and bring to a boil.
- Once boiling, reduce heat to low and simmer for about 20 minutes, until the vegetables are tender.
- Add one teaspoon of ground cumin and half a teaspoon of ground nutmeg. Season with salt and pepper to taste.
- Use an immersion blender to purée the soup until smooth, or blend in batches using a regular blender.
- Return the soup to the pot and stir in half a cup of heavy cream.
- Reheat gently on low until warmed through, adjusting seasoning if necessary.
- Ladle into bowls and garnish with fresh parsley before serving.
Notes
For a deeper flavor, roast the butternut squash and other vegetables before adding them to the pot. Adjust spices to your preference; try adding a pinch of cinnamon or cayenne pepper. A splash of apple cider vinegar enhances the flavor.