Butternut squash soup is a delightful blend of creamy, sweet, and savory flavors, making it a perfect dish for any occasion. This velvety soup is not only comforting but also packed with nutrients, making it a healthy choice. Whether you’re serving it as an appetizer or a main dish, this recipe is sure to impress your guests and family alike with its rich taste and beautiful presentation.
Ingredients
– 1 medium butternut squash, peeled and cubed
– 1 onion, chopped
– 2 cloves of garlic, minced
– 4 cups vegetable broth
– 1 cup coconut milk
– 2 tablespoons olive oil
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Pumpkin seeds for garnish
Servings and Cooking Time
This recipe makes 4 servings. Preparation time: 15 minutes, Cooking time: 30 minutes.
Nutritional Value
Each serving contains approximately:
– Calories: 180
– Protein: 3g
– Carbohydrates: 30g
– Fat: 7g
This nutritional information is based on a serving size of 1 cup.
Step-by-Step Cooking Process
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic and ground cumin; cook for another minute.
- Add the cubed butternut squash, stirring to combine.
- Pour in the vegetable broth, bring to a boil, then reduce heat.
- Cover and simmer for 20 minutes until the squash is tender.
- Remove from heat and let cool slightly.
- Using an immersion blender, puree the soup until smooth.
- Stir in coconut milk and season with salt and pepper.
- Serve hot, garnished with pumpkin seeds.
Alternative Ingredients
You can substitute coconut milk with heavy cream or almond milk for a different flavor profile. Additionally, add spices like nutmeg or ginger for an extra kick.
Serving and Pairings
This butternut squash soup pairs beautifully with crusty bread, a fresh salad, or even grilled cheese sandwiches for a comforting meal.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 5 days. To reheat, warm it gently on the stove or in the microwave. This soup can also be frozen for up to 3 months; just thaw before reheating.
Cooking Mistakes
- Not peeling the squash properly can lead to a bitter taste.
- Overcooking the squash can make it mushy.
- Skipping the sauté step can miss developing flavors.
- Not seasoning adequately will leave the soup bland.
- Using too much broth can dilute the flavor.
Helpful Tips
- Use fresh squash for a sweeter flavor.
- For a smoky taste, add smoked paprika.
- Blend the soup in batches for a smoother texture.
- Try adding a splash of lemon juice for brightness.
- Garnish with herbs for added freshness.
FAQs
Can I use frozen butternut squash?
Yes, frozen butternut squash works well. Just adjust the cooking time as needed.
How can I make this soup vegan?
Simply use vegetable broth and coconut milk, which are both vegan-friendly.
What spices can I add for extra flavor?
You can add nutmeg, cinnamon, or cayenne pepper for a unique twist.
Is butternut squash soup healthy?
Yes, it’s low in calories and high in vitamins A and C, making it a nutritious choice.
Can I add protein to the soup?
Absolutely! Consider adding cooked lentils or chickpeas for extra protein.
Conclusion
This butternut squash soup is the perfect combination of comfort and nutrition. Easy to make and full of flavor, it’s an excellent choice for a cozy dinner or a festive gathering. Enjoy this warm, creamy delight with family and friends, and savor every spoonful!
Butternut Squash Soup
Ingredients
- 1 medium butternut squash peeled and cubed
- 1 onion chopped
- 2 cloves of garlic minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Pumpkin seeds for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic and ground cumin; cook for another minute.
- Add the cubed butternut squash, stirring to combine.
- Pour in the vegetable broth, bring to a boil, then reduce heat.
- Cover and simmer for 20 minutes until the squash is tender.
- Remove from heat and let cool slightly.
- Using an immersion blender, puree the soup until smooth.
- Stir in coconut milk and season with salt and pepper.
- Serve hot, garnished with pumpkin seeds.
Nutrition
