Creamy Butternut Squash Soup

Creamy, healthy soup for a chill fall day. 🍂 🧡

Recipe

Time: ~ 2 hrs

Servings: 4

Equipment

Ingredients 

  • 2 tbsp olive oil

  • 2 medium butternut squash, peeled, seeded, cubed

  • 1 large yellow onion, diced

  • 3 garlic cloves, minced

  • 1/2 tsp salt

  • 1/2 tsp rosemary

  • 1/2 tsp black pepper

  • 1 tsp ginger, freshly grated

  • 4 cups (32 oz) vegetable broth

  • 1/2 cup heavy cream

Instructions 

Prep

  • Cut the squash in half, deseed, chop into cubes.

Make the soup

  • Heat olive oil in a dutch oven on medium heat.

  • Add onion, salt, and pepper and cook until onions are soft, about 5-8 minutes.

  • Add squash and cook until soft, about 8-10 minutes, stirring occasionally.

  • Add garlic, rosemary, and ginger, stir.

  • Pour in broth, bring to boil, cover, let simmer for 20-30 minutes, until squash is tender.

  • Let cool.

Blend

  • Ladle batches of the mix into the blender.

  • Pulse until smooth.

    • Tip: The heat from the soup will become steam in the blender and possibly cause the top to pop. With a kitchen towel, keep your hand on top of the blender while blending and avoid filling with too much at a time.

  • If the soup is too thick, add more broth and mix.

  • Serve with a splash of heavy cream.

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