Creamy Butternut Squash Soup Recipe
This Creamy Butternut Squash Soup Recipe brings warmth to any cold day. Rich, velvety texture meets sweet, nutty flavors perfectly.
Equipment
- Large roasting pan
- Sharp chef's knife
- Cutting board
- Vegetable peeler
- Large soup pot
- Immersion blender
- Ladle
- Measuring cups
- Measuring spoons
Ingredients
- 3 lbs butternut squash peeled and cubed
- 2 tbsp olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg
- 2 tbsp butter
Instructions
- Preheat oven to 400°F first.
- Peel and cube butternut squash carefully.
- Toss squash with olive oil thoroughly.
- Roast squash for 25 minutes exactly.
- Heat butter in large pot gently.
- Sauté onion until soft and translucent.
- Add minced garlic for one minute.
- Pour vegetable broth into the pot.
- Add roasted squash to broth mixture.
- Simmer everything for 15 minutes total.
- Blend soup until completely smooth texture.
- Stir in heavy cream very slowly.
- Season with salt, pepper, and nutmeg.
- Taste and adjust seasoning as needed.
Notes
- Roast squash first This develops deeper, sweeter flavors than boiling
- Use immersion blender Creates smoother texture than regular blender
- Add cream gradually Prevents curdling and ensures smooth consistency
- Season at the end Allows you to taste and adjust perfectly
- Don't over-blend Stop when texture becomes completely smooth