Easy Butternut Squash Soup

This recipe was contributed by Ligia Lugo at The Daring Kitchen.

Soups are the preferred partner of the winter season. This Easy Butternut Squash Soup is the perfect winter recipe that is easy to prepare and filling too.

So, this winter season, snuggle up in your warm comfy blanket while sipping on a delicious bowlful of this Easy Butternut Squash Soup recipe to nourish your mind, body, and soul.

Soups are highly nutritious as well! You can pack so many healthy veggies into one main dish.

Easy Butternut Squash Soup recipe is bright and creamy with a swirl of cream and topped with fresh basil leaves.

The preparation of this vegetarian recipe is really quick and easy. There are only 6 main ingredients because I don’t count salt, pepper, and oil. These are staples that 99% of us have in our kitchen at all times. Kind of like water! 😉

It is also a very versatile dish as you can add any other clean eating vegetable of choice (such as apples, spinach, tomatoes, etc.) to the recipe.

Texture-wise this homemade soup is silky smooth and is delicately flavored. Say goodbye to highly processed and weirdly flavored canned soups! LOL

Vegetarian Butternut Squash Soup in an eclectic bowl garnished with basil.

Easy Butternut Squash Soup Ingredients

½ large butternut squash, peeled, deseeded, and roughly cubed
1 tablespoon extra-virgin olive oil
1 small onion, peeled and sliced
2 large cloves garlic, peeled and grated
A pinch of nutmeg powder
3 cups vegetable or chicken broth
½ tablespoon butter, plant based if needed
Salt, to taste
Black pepper powder, to taste
Grated parmesan, cream (dairy free if needed), and fresh basil leaves, for garnish

Directions

  1. Heat olive oil in a cooking pot.
  2. Add onion and garlic to it and cook on medium flame until onion turns light pink in
    color.
  3. Stir in cubed butternut squash and cook it all for about 5 minutes.
  4. Pour the broth into the pot. Let the broth come to a boil and then simmer it on low
    flame until the squash is soft and cooked through.
  5. Remove the pot from heat and cool it slightly.
  6. Use an immersion blender to blender the soup until evenly smooth.
  7. Reheat the soup and let it come to a boil.
  8. Add butter and season it with salt, black pepper, and nutmeg powder.
  9. Serve the soup and garnish it with some grated parmesan, cream, and enjoy!
Bright and healthy Butternut Squash Soup swirled with cream.

While we are talking about its flavors, I have come to a conclusion based on my two decades of cooking skills; cookware you use to prepare food influences flavors to a large extent.

If your cookware conducts heat well, it releases better flavor from the ingredients and minimizes the chances for the food to get charred, which results in a burnt flavor.

In regards to this recipe, I definitely recommend you use stainless steel cookware. Read more about its advantages. So, now that you’ve picked the perfect cookware, here is how you can prepare this soup.

Easy Butternut Squash Soup

This creamy low carb recipe is vegetarian and vegan if you use plant based butter. Have you ever wondered "How to Make" a soup out of winter squash? Try this easy and healthy version that takes just minutes to prepare. Use vegetable stock, onion, and garlic to add simple flavors to this gluten free and dairy free recipe. Serve with roasted chickpeas for a fun and protein packed Whole 30 lunch or Meatless Monday main dish!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Leftovers, Lunch, Main Course, Main Dish, Soup, Soup/Stew, Vegetarian
Cuisine: All American
Keyword: butternut squash, clean eating, dairy free, easy recipe, fall, gluten free, soup, vegetarian
Servings: 4
Calories: 125kcal
Cost: $7.00

Equipment

  • Ladle
  • Cooking pot
  • bowl
  • Peeler
  • knife
  • Immersion blender
  • Spoons

Ingredients

  • 1/2 large butternut squash peeled, deseeded, and roughly cubed
  • 1 Tbsp extra-virgin olive oil
  • 1 small onion peeled and sliced
  • 2 large cloves garlic peeled and grated
  • pinch nutmeg powder
  • 3 cups vegetable broth
  • 1/2 Tbsp butter plant based if needed
  • salt, to taste
  • black pepper, to taste
  • grated Parmesan cheese, cream (dairy free if preferred), and fresh basil leaves, for garnish optional

Instructions

  • Heat olive oil in a cooking pot.
  • Add onion and garlic to it and cook on medium flame until onion turns translucent.
  • Stir in cubed butternut squash and cook it all for about 5 minutes.
  • Pour the broth into the pot. Let the broth come to a boil and then simmer it on low
    flame until the squash is soft and cooked through.
  • Remove the pot from heat and cool it slightly.
  • Use an immersion blender to blender the soup until evenly smooth.
  • Reheat the soup on low flame.
  • Add butter and season it with salt, black pepper, and nutmeg powder.
  • Serve the soup and garnish it (optional) with grated Parmesan cheese, cream, or basil leaves and enjoy!

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