Imagine a bowl of pure warmth that hugs your soul and tantalizes your taste buds - this Classic Butternut Squash Soup is more than just a recipe, it's a culinary experience that transforms simple ingredients into a luxurious, velvety masterpiece. Whether you're a seasoned home chef or a kitchen novice, this soup promises to elevate your cooking game and impress even the most discerning palates with its rich, creamy texture and deep, comforting flavors.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 butternut squash, peeled and cubed
- 1 onion, chopped
- 2 carrots, chopped
- 4 cups vegetable broth
- 1 teaspoon thyme
- Salt to taste
- Black pepper to taste
- 1/2 cup cream (optional)
Instructions
- Prepare the butternut squash by carefully peeling the skin with a sharp vegetable peeler, then cut the squash in half, remove seeds, and cube into 1-inch uniform pieces.
- Chop the onion and carrots into small, even pieces to ensure consistent cooking and flavor distribution.
- Heat a large pot over medium heat and add a small amount of olive oil or butter to prevent sticking.
- Sauté the chopped onions and carrots for 3-4 minutes until they become soft and the onions turn translucent, stirring occasionally to prevent burning.
- Add the cubed butternut squash to the pot and cook for an additional 5 minutes, allowing the vegetables to slightly caramelize and develop deeper flavors.
- Pour the vegetable broth into the pot, ensuring all vegetables are covered, and add dried thyme, salt, and black pepper.
- Bring the mixture to a gentle boil, then reduce heat and simmer for 20-25 minutes until the squash is completely tender and can be easily mashed with a fork.
- Remove the pot from heat and use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer to a standard blender in batches.
- Optional: For a richer texture, stir in the cream and return to low heat, warming gently without boiling.
- Taste and adjust seasoning, adding more salt and pepper as needed.
- Serve hot, garnishing with optional toppings like roasted pumpkin seeds, a swirl of cream, or fresh herbs.
Tips
- Choose a ripe butternut squash with a deep, solid color and firm texture for the best flavor
- Use a sharp vegetable peeler to make skin removal easier and safer
- Cut vegetables into uniform sizes to ensure even cooking
- Don't rush the sautéing process - caramelization builds incredible depth of flavor
- If using a standard blender, blend in small batches and remove the center lid cap to allow steam to escape
- For a vegan version, substitute cream with coconut milk or skip the cream entirely
- Garnish creatively with roasted seeds, herb oils, or a drizzle of good olive oil for extra sophistication
- The soup can be stored in the refrigerator for 3-4 days, and flavors often improve overnight
Nutrition Facts
Calories: 150kcal
Carbohydrates: 22g
Protein: 3g
Fat: 6g
Saturated Fat: 3g
Cholesterol: 15mg
