Are you ready to transform ordinary vegetables into a restaurant-worthy masterpiece that will warm your soul and tantalize your taste buds? This Creamy Broccoli and Butternut Squash Soup is not just another soup – it's a velvety, luxurious experience that promises to elevate your home cooking game. Imagine a spoonful of rich, smooth goodness that combines the earthy sweetness of butternut squash with the vibrant green freshness of broccoli, all blended into a creamy dream that will make you forget all about store-bought soups!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups broccoli florets
- 2 cups butternut squash, diced
- 1 onion, chopped
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Wash the broccoli florets thoroughly and chop them into smaller pieces if necessary. Peel and dice the butternut squash into 1-inch cubes. Chop the onion into small pieces.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Add the diced butternut squash to the pot and stir well to combine with the onions. Cook for an additional 5 minutes, allowing the squash to soften slightly.
- Next, add the broccoli florets to the pot. Stir everything together and cook for another 5 minutes, allowing the broccoli to begin to soften.
- Pour in the vegetable broth, ensuring that all the vegetables are submerged. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15-20 minutes, or until the butternut squash and broccoli are tender.
- Once the vegetables are cooked, remove the pot from the heat. Using an immersion blender, blend the soup until it reaches a smooth and creamy consistency. If you do not have an immersion blender, you can carefully transfer the soup to a countertop blender in batches.
- After blending, return the soup to the pot (if using a countertop blender) and stir in the heavy cream. Heat the soup over low heat until warmed through, being careful not to bring it to a boil.
- Season the soup with salt and pepper to taste. Adjust the seasoning as necessary to suit your preference.
- Once the soup is heated and seasoned, remove it from the heat. Serve hot in bowls, garnished with a drizzle of olive oil or a sprinkle of freshly ground pepper if desired.
- Enjoy your creamy broccoli and butternut squash soup with crusty bread or a side salad for a complete meal!
Tips
- Choose fresh, firm vegetables for the best flavor and texture. Look for bright green broccoli and a butternut squash with a deep, uniform color.
- For an extra smooth soup, strain the blended mixture through a fine-mesh sieve to remove any tough fibers.
- If you want to make the soup lighter, substitute half-and-half or whole milk for the heavy cream.
- To enhance the flavor, consider roasting the butternut squash and broccoli before adding them to the soup for a deeper, caramelized taste.
- Make sure to simmer the soup gently after adding cream to prevent separation and maintain a silky texture.
- This soup freezes beautifully! Store in airtight containers for up to 3 months, and reheat slowly to maintain its creamy consistency.
- For a protein boost, consider adding cooked chicken, crispy bacon bits, or toasted pumpkin seeds as a garnish.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 20g
Protein: 5g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 50mg
