Butternut Squash Soup
Looking for a cozy and delicious soup to warm you up? This butternut squash soup combines the natural sweetness of the squash with aromatic spices and creamy goodness. Perfect for chilly evenings, this dish is not only satisfying but also packed with nutrients. Serve it as a starter or a main course, and enjoy the vibrant flavors that make every spoonful a delight!
Ingredients
– 1 medium butternut squash, peeled and cubed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 carrot, diced
– 4 cups vegetable broth
– 1 cup coconut milk
– 1 tsp ground cumin
– 1 tsp ground cinnamon
– Salt and pepper to taste
– Olive oil for sautéing
Servings and Cooking Time
This recipe yields about 4 servings. Preparation time is approximately 15 minutes, with a cooking time of 30 minutes.
Nutritional Value
Each serving (1 cup) contains approximately 200 calories, 5g of protein, 10g of fat, 25g of carbohydrates, and 4g of fiber. This is based on one serving for one person.
Step-by-Step Cooking Process
1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion and sauté until translucent.
3. Stir in minced garlic and diced carrot, cooking for another 2-3 minutes.
4. Add cubed butternut squash and cook for 5 minutes.
5. Sprinkle in ground cumin and cinnamon; stir to combine.
6. Pour in vegetable broth and bring to a boil.
7. Reduce heat and simmer for 20 minutes, or until squash is tender.
8. Use an immersion blender to puree the soup until smooth.
9. Stir in coconut milk and season with salt and pepper.
10. Serve hot, garnished with a drizzle of coconut milk and pumpkin seeds.
Alternative Ingredients
You can substitute coconut milk with heavy cream or almond milk for a different flavor profile. Additionally, vegetable broth can be replaced with chicken broth for a non-vegetarian option.
Serving and Pairings
This butternut squash soup pairs beautifully with crusty bread, a fresh green salad, or grilled cheese sandwiches. Enjoy it as a starter or a light meal.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 5 days. To reheat, simply warm it on the stove or in the microwave. This soup can also be frozen for up to 3 months.
Cooking Mistakes
– Avoid overcooking the squash; it should be tender but not mushy.
– Don’t skip the spices; they enhance the flavor significantly.
– Use fresh ingredients for the best taste.
– Ensure the soup is blended until smooth to avoid a gritty texture.
– Be cautious with salt; taste before adding more.
Helpful Tips
– Roast the squash for added depth of flavor.
– Experiment with different spices like nutmeg or ginger.
– Garnish with fresh herbs for a pop of color.
– Adjust the consistency with more broth if too thick.
FAQs
Can I make butternut squash soup ahead of time?
Yes, you can prepare it a day in advance. Just store it in the refrigerator and reheat before serving. The flavors often improve overnight!
Is butternut squash soup healthy?
Absolutely! It’s low in calories and rich in vitamins A and C, making it a nutritious choice for any meal.
Can I add protein to butternut squash soup?
Yes! Adding cooked lentils or shredded chicken can enhance the protein content and make the soup more filling.
What can I serve with butternut squash soup?
It goes well with crusty bread, salad, or a sandwich for a complete meal.
How can I make it spicier?
Add a pinch of cayenne pepper or some chopped jalapeños during cooking for a kick of heat.
Conclusion
Butternut squash soup is a delightful way to enjoy the flavors of fall. With its creamy texture and rich taste, it’s perfect for any occasion. This recipe is easy to follow and can be customized to suit your palate, making it a staple in your cooking repertoire.
Butternut Squash Soup
Ingredients
- 1 medium butternut squash peeled and cubed
- 1 onion chopped
- 2 cloves garlic minced
- 1 carrot diced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent.
- Stir in minced garlic and diced carrot, cooking for another 2-3 minutes.
- Add cubed butternut squash and cook for 5 minutes.
- Sprinkle in ground cumin and cinnamon; stir to combine.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for 20 minutes, or until squash is tender.
- Use an immersion blender to puree the soup until smooth.
- Stir in coconut milk and season with salt and pepper.
- Serve hot, garnished with a drizzle of coconut milk and pumpkin seeds.
