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What kind of recipe is it?
Butternut squash soup is a creamy, comforting dish that embodies the essence of autumn with its rich flavor and velvety texture.
This recipe is celebrated for its natural sweetness and vibrant orange hue, making it not only delicious but visually appealing.
It’s perfect for those seeking a nutritious and warming meal, as it’s packed with vitamins and antioxidants.
Ideal for vegetarians and health-conscious individuals, butternut squash soup is versatile for both casual lunches and elegant dinner parties, appealing to a wide range of palates.
Ingredients
| Ingredient | Quantity |
|---|---|
| Butternut squash | 1 medium (about 2-3 lbs) |
| Olive oil | 2 tablespoons |
| Onion | 1 medium, chopped |
| Garlic | 2 cloves, minced |
| Carrot | 1 medium, chopped |
| Celery | 1 stalk, chopped |
| Vegetable broth | 4 cups |
| Coconut milk (optional) | 1 cup |
| Ground ginger | 1 teaspoon |
| Ground nutmeg | 1/4 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Fresh parsley (for garnish) | Chopped, for serving |
This combination of ingredients brings out the natural sweetness of the butternut squash while enhancing the flavor profile of the soup, making it a delicious and nutritious option for any meal.
Cooking Steps
- Prepare your ingredients: Peel and cube the butternut squash into 2.5 cm (1 inch) pieces. Chop the onion, carrot, and celery, and mince the garlic. Measure out the vegetable broth, olive oil, and spices (ground ginger, ground nutmeg, salt, black pepper) as specified.
- Preheat your stovetop: Place a large heavy-bottomed pot (e.g., Dutch oven) over medium heat (about 180°C/350°F). Allow the pot to heat for 2–3 minutes.
- Sauté the aromatics: Add 2 tablespoons of olive oil to the pot. Once the oil shimmers, add the chopped onion, carrot, and celery. Sauté for 5–7 minutes until softened and translucent, stirring occasionally.
- Add garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant, being careful not to let it brown.
- Incorporate spices: Sprinkle in 1 teaspoon of ground ginger and 1/4 teaspoon of ground nutmeg. Stir continuously for about 30 seconds to toast the spices and release their aromas.
- Add butternut squash: Toss in the cubed butternut squash and stir well to coat it with the aromatic mixture. Cook for 3–4 minutes, allowing the squash to start softening slightly.
- Pour in the broth: Add 4 cups of vegetable broth to the pot. Increase the heat to high and bring the mixture to a boil (about 100°C/212°F).
- Cook the soup: Once boiling, reduce the heat to low (about 90°C/194°F) to maintain a gentle simmer. Cover with a lid and cook for 20-25 minutes, or until the butternut squash is tender and easily pierced with a fork.
- Blend the soup: Remove the pot from heat. Use an immersion blender to puree the soup directly in the pot until smooth. If you prefer a chunkier texture, blend only half of the soup. If using a standard blender, allow the soup to cool slightly before transferring in batches, ensuring not to fill above halfway to prevent splatter.
- Incorporate coconut milk (optional): If desired, stir in 1 cup of coconut milk until fully incorporated for added creaminess. Adjust seasoning by adding salt and black pepper to taste.
- Serve the soup: Ladle the soup into bowls, garnish with chopped fresh parsley, and serve hot.
- Rest the soup: Allow any leftovers to cool fully before transferring to airtight containers. The soup can be refrigerated for up to 5 days or frozen for up to 3 months.
- Reheat before serving: For reheating, place the desired amount in a pot over medium heat, stirring occasionally until warmed through (about 5–10 minutes).
- Adjust consistency: If the soup thickens too much after refrigeration, thin it with a bit of vegetable broth or water when reheating to reach your desired consistency.
Variations
- Spicy Butternut Squash Soup: Add 1 teaspoon of cayenne pepper or red pepper flakes for a spicy kick to your soup, providing warmth and depth of flavor.
- Curried Butternut Squash Soup: Incorporate 2 tablespoons of curry powder along with the garlic for an exotic twist that adds warmth and complexity to the flavor profile.
- Vegan and Protein-Packed: Substitute the vegetable broth with a bean broth and add 1 cup (240ml) of cooked lentils when blending for a protein boost while keeping it vegan and hearty.
- Roasted Butternut Squash Soup: Roast the cubed butternut squash in the oven at 200°C (400°F) with olive oil until caramelized before adding it to the pot for a deeper flavor and a hint of sweetness.
Tips on plating and presentation
When it comes to plating butternut squash soup, the presentation can elevate your dish from simple to stunning.
I love using a shallow bowl for a more elegant look. Drizzling a swirl of crème fraîche or olive oil adds a touch of richness.
Don’t forget to sprinkle some fresh herbs or toasted seeds on top; it brings color and texture, making the dish truly appetizing.
What other dishes can I pair it with?
While butternut squash soup makes a delightful standalone dish, pairing it with complementary items can enhance your meal.
I often serve it alongside a crisp kale salad topped with toasted nuts for a satisfying crunch. You might also try pairing it with warm, crusty bread for dipping or roasted vegetables that echo the soup’s earthy flavors.
Each option elevates your dining experience beautifully!
What drinks can I pair it with?
To round out your butternut squash soup experience, careful drink pairing can elevate the flavors even further.
I love serving it with a crisp Sauvignon Blanc, which complements the soup’s sweetness beautifully.
If you prefer a non-alcoholic option, a spiced apple cider works wonders too.
Both choices enhance the velvety texture, making each spoonful even more delightful.
Enjoy experimenting!
Frequently Asked Questions
Can I Freeze Leftovers of This Butternut Squash Soup?
Absolutely, I freeze leftovers of the soup all the time. Just let it cool, portion it into freezer-safe containers, and enjoy it later. Freezing keeps the flavor intact and makes for a quick meal!
How Long Does This Soup Last in the Refrigerator?
This soup lasts about three to five days in the refrigerator. I usually store it in an airtight container to keep it fresh. Just make sure to check for any off smells before enjoying it!
Can I Use Another Type of Squash Instead?
I’ve used acorn and pumpkin squash in similar recipes, and they work great. Just keep in mind that the flavor and texture might change slightly, so adjust your seasonings to suit your taste.
Is This Soup Gluten-Free and Vegan Friendly?
Yes, this soup’s both gluten-free and vegan friendly! I always make certain to use plant-based ingredients, so you can enjoy a creamy texture without any animal products or gluten. You won’t miss a thing!
What Kitchen Equipment Do I Need for This Recipe?
You’ll need a slow cooker, a sturdy cutting board, a sharp knife, a blender or immersion blender, and measuring cups. I find having these tools ready makes the whole cooking process smooth and enjoyable.