Creamy Butternut Squash Soup Recipe 🍲

This cozy and velvety butternut squash soup is packed with flavor and perfect for chilly days. It’s easy to make, naturally sweet, and can be customized with your favorite toppings!

Ingredients:

• 1 medium butternut squash (about 2-3 lbs), peeled, seeded, and cubed
• 1 tablespoon olive oil or butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 medium carrot, chopped (optional, for extra sweetness)
• 1 medium apple, peeled and chopped (optional, for natural sweetness)
• 4 cups vegetable broth (or chicken broth for a richer flavor)
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• 1/2 teaspoon ground cinnamon (optional, for warmth)
• 1/4 teaspoon ground nutmeg (optional)
• 1/2 teaspoon smoked paprika (optional, for a slight smoky depth)
• 1/2 cup heavy cream, coconut milk, or Greek yogurt (for creaminess)
• 1-2 tablespoons maple syrup or honey (optional, for sweetness)

Instructions:

1. Roast the Butternut Squash (Optional for Extra Flavor):
   • Preheat oven to 400°F (200°C).
   • Toss the cubed butternut squash with a little olive oil, salt, and pepper.
   • Spread it on a baking sheet and roast for 25-30 minutes until soft and slightly caramelized.
2. Sauté Aromatics:
   • In a large pot, heat olive oil or butter over medium heat.
   • Add the diced onion and cook for 3-4 minutes until softened.
   • Stir in the garlic, carrot, and apple (if using) and cook for another 2-3 minutes.
3. Simmer the Soup:
   • Add the roasted butternut squash (or raw if skipping roasting) to the pot.
   • Pour in the vegetable broth and add salt, pepper, cinnamon, nutmeg, and smoked paprika.
   • Bring to a boil, then reduce heat and let it simmer for 15-20 minutes until everything is tender.
4. Blend Until Smooth:
   • Use an immersion blender to puree the soup directly in the pot.
   • Alternatively, transfer the soup in batches to a blender and blend until smooth. Be careful, as it will be hot!
5. Add Creaminess & Adjust Seasoning:
   • Stir in the heavy cream, coconut milk, or Greek yogurt for richness.
   • Taste and adjust seasoning—add more salt, pepper, or a drizzle of maple syrup/honey for balance.
6. Serve & Garnish:
   • Ladle into bowls and garnish with toasted pumpkin seeds, fresh herbs (thyme, parsley), a drizzle of olive oil, or a swirl of cream.
   • Serve with crusty bread or grilled cheese for a comforting meal!

Storage & Reheating:

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Freeze for up to 3 months—thaw overnight in the fridge and reheat on the stove.

Enjoy your cozy, homemade butternut squash soup! 🍂✨