Butternut Squash Soup
A creamy, comforting butternut squash soup recipe combining simple ingredients to create a restaurant-quality dish.
Ingredients
- 1 large butternut squash about 3 pounds, peeled and cubed
- 1 medium onion diced
- 2 carrots chopped
- 3 cloves garlic minced
- 4 cups vegetable or chicken broth
- 1/2 cup heavy cream or coconut milk for dairy-free option
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and carrots, cooking until the onions become translucent (about 5 minutes).
- Add minced garlic and cook for another minute until fragrant.
- Add the cubed butternut squash and broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the squash is tender when pierced with a fork.
- Stir in thyme and nutmeg.
- Using an immersion blender, blend the soup until smooth. If you don't have an immersion blender, carefully transfer the soup to a regular blender in batches.
- Stir in the heavy cream and heat through.
- Season with salt and pepper to taste.