Butternut squash soup is a delicious and nutritious fall dish that’s perfect for a cold day. It’s made with butternut squash, onions, garlic, vegetable broth, and spices. Butternut squash is a good source of fiber, vitamin A, and vitamin C. It’s also a low-calorie food, making it a great choice for those who are watching their weight.
Butternut squash soup is easy to make and can be tailored to your own taste preferences. You can add more or less spices, depending on how spicy you like your soup. You can also add other vegetables to the soup, such as carrots, celery, or potatoes. Butternut squash soup is a great way to use up leftover squash, and it’s also a great way to get your daily dose of vegetables.
Butternut squash soup is a versatile dish that can be served as an appetizer, main course, or side dish. It’s also a great way to use up leftover squash. If you’re looking for a delicious and nutritious fall dish, butternut squash soup is a great option.
How To Make Butternut Squash and Soup
Making butternut squash soup is easy. Here’s a step-by-step guide:
Ingredients:
- 1 butternut squash, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
Equipments:
- Cutting board
- Knife
- Large pot
- Immersion blender or regular blender
Step-by-Step Instructions:
- In a large pot, heat some olive oil over medium heat. Add the onion and cook until softened.
- Add the garlic and cook for 1 minute more.
- Add the butternut squash, vegetable broth, cumin, cinnamon, nutmeg, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the squash is tender.
- Use an immersion blender or a regular blender to puree the soup until smooth.
- Serve hot and enjoy!
Tips or Possible Variation of the Butternut Squash and Soup
Here are some tips and possible variations for the butternut squash and soup recipe:
- For a richer flavor, roast the butternut squash before adding it to the soup. To roast the squash, preheat oven to 400 degrees F (200 degrees C). Cut the squash in half lengthwise and scoop out the seeds. Place the squash on a baking sheet and drizzle with olive oil. Roast for 30-45 minutes, or until the squash is tender.
- For a creamier soup, add 1/2 cup of heavy cream or coconut milk to the soup after it has been pureed.
- For a spicier soup, add 1/2 teaspoon of cayenne pepper to the soup.
Butternut squash soup is a delicious and versatile dish that can be enjoyed by people of all ages. It’s a great way to use up leftover squash, and it’s also a great way to get your daily dose of vegetables. So next time you’re looking for a delicious and nutritious fall dish, give butternut squash soup a try.
Butternut squash soup is also a great way to meal prep for the week. It can be made ahead of time and reheated when you’re ready to eat. It’s also a great soup to freeze for later. So if you’re looking for a delicious and convenient fall dish, butternut squash soup is a great option.
