Creamy Butternut Squash Soup Recipe

Ingredients

• 1 medium butternut squash
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 large onion, diced
• 2 cloves of garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

Step 1: Preheat your oven to 425 degrees. Slice the butternut squash in half and remove the seeds.
Step 2: Rub the cut side of the squash with olive oil and season with salt and pepper. Roast for 45 minutes to an hour or until the squash is tender.
Step 3: While the squash is roasting, heat the remaining olive oil in a large pot over medium heat. Add celery, carrots, onion, and garlic, and sauté until the vegetables are soft.
Step 4: Scoop the roasted squash flesh out of the skin and add it to the pot along with the vegetable broth. Bring to a simmer and let it cook for about 15 minutes.
Step 5: Use an immersion blender to blend the soup until it’s smooth. Alternatively, you can transfer it to a regular blender.
Step 6: Stir in the heavy cream and adjust the seasoning with more salt and pepper if needed.

Equipment and Tools

• Oven
• Large pot
• Immersion blender or regular blender

Preparation

Before starting to cook the soup, make sure you have all the ingredients and equipment ready. Preheat the oven up to 425 degrees for roasting the butternut squash. Roasting it helps to bring out the flavors and makes the flesh easier to scoop out.

Cooking Process

Start the cooking process by roasting the sliced and seasoned butternut squash. While it’s in the oven, sauté the vegetables over medium heat in a large pot. After the vegetables become soft and the roasted squash is ready, combine them with the broth in the pot and let it simmer. Once everything is well cooked, blend the mixture to create a smooth and creamy soup. Finally, stir in heavy cream and season as needed.

Tips and Tricks

For a vegan option, substitute the heavy cream with coconut cream.
Add cinnamon or nutmeg for a warm, autumn flavor.
Serve with a rustic bread for a more hearty meal.

Nutritional Information

• Calories: 305
• Fat: 15g
• Carbohydrates: 40g
• Protein: 6g

Introduction:

Embrace the cozy flavors of autumn with this Creamy Butternut Squash Soup. This hearty, comforting soup is a delicious way to enjoy the sweet and nutty taste of butternut squash, and it’s sure to win over even the pickiest of eaters.

Serving:

Serve this soup as a warm and comforting starter for a fall dinner, or as the main course with a side of crusty bread for dipping. Its smooth, velvety texture makes it a pleasant dish to savor on colder days.

Flavor Profile:

This soup offers a harmonious blend of sweet and savory, with the buttery and slightly nutty taste of butternut squash in the front. The addition of the vegetables and heavy cream creates a beautifully balanced flavor profile that’s both hearty and comforting.

Conclusion:

With its festive color and warming flavors, this Creamy Butternut Squash Soup is sure to become a favorite in your fall recipe rotation. Its velvety-smooth texture and heartwarming taste make every spoonful a delight. So don’t wait, make a pot of this comforting soup today!