Butternut Squash Soup Creamy (Print Version)
Velvety butternut squash soup with onion, garlic, and cream for a nourishing and comforting bowl.
# Ingredients:
→ Main Ingredients
01 -
1 medium butternut squash, peeled and cut into 1-inch cubes
02 -
1 medium yellow onion, chopped
03 -
2 garlic cloves, minced
04 -
4 cups vegetable broth
05 -
1/2 cup heavy cream
06 -
Salt, to taste
07 -
Black pepper, to taste
08 -
1 tablespoon neutral oil
# Steps:
01 -
Heat the oil in a large pot over medium heat. Add chopped onion and minced garlic, sautéing until softened and fragrant, about 4 minutes.
02 -
Add the cubed butternut squash and pour in vegetable broth. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 20 minutes, or until the squash is very tender.
03 -
Use an immersion blender to puree the soup directly in the pot until completely smooth. Alternatively, blend in batches using a countertop blender, returning the soup to the pot when finished.
04 -
Stir in heavy cream and season the soup with salt and black pepper to taste. Warm for 2 minutes over low heat.
05 -
Ladle hot soup into bowls and garnish each serving with a swirl of cream if desired.
# Notes:
01 -
For a richer texture, add a knob of butter with the cream or garnish with toasted pumpkin seeds for extra crunch.