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Butternut Squash Soup Creamy

Creamy Butternut Squash Soup – Velvety, Comforting & Full of Fall Flavor!
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A smooth and creamy butternut squash soup that’s perfect for chilly days.

Ingredients

Scale
  • 1 medium butternut squash, peeled and cut into 1-inch cubes
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, minced
  • 4 cups vegetable broth
  • 1/2 cup heavy cream
  • Salt, to taste
  • Black pepper, to taste
  • 1 tablespoon neutral oil

Instructions

  1. Heat the oil in a large pot over medium heat. Add chopped onion and minced garlic, sautéing until softened and fragrant, about 4 minutes.
  2. Add the cubed butternut squash and pour in vegetable broth. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 20 minutes, or until the squash is very tender.
  3. Use an immersion blender to puree the soup directly in the pot until completely smooth. Alternatively, blend in batches using a countertop blender, returning the soup to the pot when finished.
  4. Stir in heavy cream and season the soup with salt and black pepper to taste. Warm for 2 minutes over low heat.
  5. Ladle hot soup into bowls and garnish each serving with a swirl of cream if desired.

Notes

  • For a vegan version, substitute heavy cream with coconut cream or a plant-based alternative.
  • Store leftovers in the refrigerator for up to 3 days.

Nutrition

Find it online: https://www.spiritsdrink.com/butternut-squash-soup-creamy-recipe/