Name: Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 large butternut squash peeled seeded and cubed; 1 large onion chopped; 2 cloves garlic minced; 4 cups vegetable broth; 1 teaspoon salt; 0.5 teaspoon black pepper; 0.25 teaspoon nutmeg; 0.25 cup heavy cream (optional)

Description

A creamy and comforting butternut squash soup, perfect for a chilly day.

Ingredients

2 tablespoons olive oil
1 large butternut squash peeled seeded and cubed
1 large onion chopped
2 cloves garlic minced
4 cups vegetable broth
1 teaspoon salt
0.5 teaspoon black pepper
0.25 teaspoon nutmeg
0.25 cup heavy cream (optional)

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Instructions

Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened about 5-7 minutes.
Add garlic and cook for 1 minute more until fragrant.
Stir in the cubed butternut squash vegetable broth salt pepper and nutmeg. Bring to a boil then reduce heat cover and simmer for 15-20 minutes or until squash is very tender.
Carefully transfer the soup in batches to a blender or use an immersion blender to blend until smooth and creamy.
Return soup to the pot. If desired stir in heavy cream. Heat through gently but do not boil.
Taste and adjust seasonings as needed. Serve hot.

Notes

For a vegan option, omit the heavy cream or use a dairy-free alternative.