Imagine a soup so creamy, so rich, and so incredibly delicious that it instantly transports you back to childhood memories of cozy kitchen moments. This isn't just another butternut squash soup—this is a treasured family recipe that has been perfected over generations, promising to wrap you in warmth with every single spoonful. Get ready to unlock the magic of a truly comforting dish that will become your new favorite winter staple!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Traditional
Serves: 4 servings
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon nutmeg
- Salt and pepper to taste
- 1/2 cup heavy cream (optional)
Instructions
- Begin by preparing the butternut squash. Carefully peel the squash using a vegetable peeler, then cut it in half lengthwise. Scoop out the seeds with a spoon and discard them. Cube the squash into roughly 1-inch pieces for even cooking.
- Next, chop the onion into small pieces and mince the garlic cloves. This will help to infuse the soup with flavor as it cooks.
- In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Once the oil is shimmering, add the chopped onion. Sauté the onion for about 5 minutes, or until it becomes translucent and fragrant.
- Add the minced garlic to the pot and continue to sauté for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.
- Once the onion and garlic are softened, add the cubed butternut squash to the pot. Stir well to combine the ingredients, allowing the squash to absorb the flavors of the onion and garlic.
- Pour in the vegetable broth, ensuring that the squash is fully submerged. If necessary, add a bit more broth or water to cover the squash. Bring the mixture to a boil over high heat.
- Once boiling, reduce the heat to low and cover the pot. Let the soup simmer for about 20-25 minutes, or until the butternut squash is fork-tender.
- After the squash is cooked, remove the pot from the heat. Using an immersion blender, carefully blend the soup until it reaches a smooth and creamy consistency. If you don’t have an immersion blender, you can transfer the soup in batches to a countertop blender, but be cautious of the hot liquid.
- Once blended, return the soup to the pot if needed. Stir in the nutmeg, and season with salt and pepper to taste. If you prefer a richer flavor, add the heavy cream at this stage and stir well to combine.
- Heat the soup gently over low heat for a few minutes to warm it through, but do not let it boil again.
- Serve the soup hot, garnished with a sprinkle of nutmeg or a drizzle of cream if desired. Enjoy your comforting bowl of Mom's Butternut Squash Soup!
Tips
- Choose a fresh, firm butternut squash with smooth, unblemished skin for the best flavor and texture.
- Take your time when peeling and cutting the squash—using a sharp vegetable peeler and a stable cutting board will make preparation easier and safer.
- For an extra layer of depth, consider roasting the squash and onions before blending to enhance their natural sweetness.
- If you don't have an immersion blender, carefully transfer the soup to a standard blender in batches, ensuring you leave the lid slightly open to allow steam to escape.
- For a dairy-free version, substitute heavy cream with coconut milk or a plant-based cream alternative.
- Garnish with toasted pumpkin seeds, a swirl of cream, or fresh herbs like thyme or sage to elevate the presentation and add extra flavor.
- This soup freezes beautifully—store in airtight containers for up to 3 months for a quick and delicious meal anytime!
Nutrition Facts
Calories: 150kcal
Carbohydrates: 20g
Protein: 3g
Fat: 7g
Saturated Fat: 4g
Cholesterol: 20mg
