Homemade Butternut Squash Soup
A creamy and flavorful butternut squash soup that warms you from the inside out, perfect for chilly evenings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Blending
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 medium butternut squash, peeled, seeded, and cubed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground ginger
- Salt and pepper, to taste
- 1 tablespoon olive oil
- Optional toppings: pumpkin seeds, croutons, or a swirl of cream
Instructions
- Sauté the aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until translucent. Add the minced garlic and ground ginger, cooking for an additional 1-2 minutes until fragrant.
- Add the squash: Carefully add the cubed butternut squash to the pot, stirring to combine with the aromatics. Sauté for another 3-4 minutes to slightly soften the squash.
- Pour in the broth: Add the vegetable broth to the pot. Increase the heat to bring it to a gentle boil, then reduce the heat to low. Simmer for 20 minutes until the squash is tender.
- Blend until smooth: Remove the pot from heat. Using an immersion blender, blend the soup until smooth.
- Season and serve: Taste the soup, then season it with salt and pepper according to your liking. Serve hot, topped with your choice of toppings.
Notes
Choose ripe squash for best flavor, and adjust the thickness by adding more broth or water if needed.