Butternut Squash Soup
Butternut squash soup is a delightful and creamy dish, perfect for chilly days. Its sweet and nutty flavor, combined with a velvety texture, makes it a favorite among comfort foods. This soup not only satisfies your taste buds but also packs a nutritional punch, being rich in vitamins and minerals. Follow this simple recipe to create a warm bowl of happiness that’s sure to impress your family and friends!
Ingredients
– 1 medium butternut squash, peeled and cubed
– 1 onion, chopped
– 2 cloves garlic, minced
– 4 cups vegetable broth
– 1 cup coconut milk
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1 teaspoon ground ginger
– 1/2 teaspoon nutmeg
– Fresh chives for garnish
Servings and Cooking Time
This recipe makes approximately 4 servings. Preparation time is about 15 minutes, and cooking time is around 30 minutes.
Nutritional Value
Each serving (1 cup) of butternut squash soup contains approximately:
– Calories: 180
– Protein: 3g
– Carbohydrates: 30g
– Fiber: 4g
– Fat: 7g
This nutritional information is based on a single serving for one person.
Step-by-Step Cooking Process
1. Heat olive oil in a large pot over medium heat.
2. Add chopped onions and sauté until translucent.
3. Stir in minced garlic and cook for another 1-2 minutes.
4. Add the cubed butternut squash and cook for 5 minutes.
5. Pour in the vegetable broth and bring to a boil.
6. Reduce heat and let it simmer for 20 minutes, or until the squash is tender.
7. Use an immersion blender to puree the soup until smooth.
8. Stir in coconut milk, ginger, nutmeg, salt, and pepper.
9. Cook for another 5 minutes to heat through.
10. Serve hot, garnished with fresh chives.
Alternative Ingredients
You can substitute coconut milk with heavy cream for a richer flavor. Additionally, vegetable broth can be replaced with chicken broth for a different taste. If you prefer a bit of spice, add a pinch of cayenne pepper.
Serving and Pairings
Butternut squash soup pairs wonderfully with crusty bread or a fresh green salad. It can also be served with a sprinkle of pumpkin seeds on top for added crunch.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. You can reheat it in a pot over low heat or in the microwave. Butternut squash soup can also be frozen for up to 3 months; just ensure it’s cooled completely before freezing.
Cooking Mistakes
– Avoid overcooking the squash; it should be tender, not mushy.
– Ensure to season well; taste as you go to balance flavors.
– Don’t skimp on blending; a smooth texture is key to this soup.
– Use fresh ingredients for the best flavor.
– Be careful with spices; start with less and adjust to taste.
Helpful Tips
– For a smoky flavor, roast the butternut squash before adding it to the soup.
– Experiment with herbs like thyme or sage for added depth.
– Adjust the thickness of the soup by adding more or less broth.
– Garnish with a swirl of cream for a beautiful presentation.
FAQs
Can I make butternut squash soup vegan?
Yes, simply use vegetable broth and coconut milk, which are both vegan-friendly.
How long does butternut squash soup last in the fridge?
It can last for up to 3 days when stored in an airtight container in the fridge.
Can I add other vegetables to the soup?
Absolutely! Carrots and sweet potatoes complement the flavors nicely.
Is butternut squash soup healthy?
Yes, it’s low in calories and packed with vitamins A and C, making it a nutritious option.
Can I freeze butternut squash soup?
Yes, it freezes well. Just cool it completely before transferring to a freezer-safe container.
Conclusion
Butternut squash soup is more than just a meal; it’s a warm embrace in a bowl. Easy to prepare and deliciously satisfying, this soup brings comfort and nourishment to your table. Whether enjoyed on a chilly evening or served at a gathering, it’s sure to be a hit. Try this recipe today and savor the delightful flavors of fall!
Butternut Squash Soup
Ingredients
- 1 medium butternut squash peeled and cubed
- 1 onion chopped
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- Fresh chives for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onions and sauté until translucent.
- Stir in minced garlic and cook for another 1-2 minutes.
- Add the cubed butternut squash and cook for 5 minutes.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and let it simmer for 20 minutes, or until the squash is tender.
- Use an immersion blender to puree the soup until smooth.
- Stir in coconut milk, ginger, nutmeg, salt, and pepper.
- Cook for another 5 minutes to heat through.
- Serve hot, garnished with fresh chives.
