Creamy Butternut Squash Soup (Printable Version)
Velvety butternut squash blended with garlic, onion, and cream for a rich, comforting dish.
# What You'll Need:
→ Produce
01 -
1 medium butternut squash, peeled and cut into 1-inch cubes
02 -
1 medium yellow onion, chopped
03 -
2 garlic cloves, minced
→ Liquids
04 -
4 cups vegetable broth
05 -
1/2 cup heavy cream
06 -
1 tablespoon neutral oil
→ Seasonings
07 -
Salt, to taste
08 -
Black pepper, to taste
# Step-by-Step Guide:
01 -
Heat the neutral oil in a large pot over medium heat. Add the chopped onion and minced garlic and cook until softened and fragrant, about 4 minutes.
02 -
Add the cubed butternut squash and pour in the vegetable broth. Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes or until the squash is tender.
03 -
Use an immersion blender to puree the mixture until smooth, or blend in batches in a countertop blender and return to the pot.
04 -
Stir in the heavy cream and season with salt and black pepper to taste. Warm over low heat for 2 minutes.
05 -
Ladle into bowls and optionally garnish each serving with a swirl of cream.
# Additional Notes:
01 -
Use an immersion blender for ease and safety when pureeing hot soup.