Autumn has arrived, and what better way to celebrate the season's bounty than with a warm, comforting bowl of butternut squash pumpkin soup? This recipe is not only incredibly delicious, offering a delightful blend of sweet and savory flavors, but it's also surprisingly easy to make, perfect for a quick weeknight dinner or a sophisticated weekend brunch. Forget those complicated, time-consuming recipes; this one is your ticket to homemade happiness without the fuss. Get ready to enjoy a healthy, flavorful, and satisfying meal that’s perfect for the whole family!
Ingredients:
- 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth for a richer flavor)
- 1 (15-ounce) can pumpkin puree
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- Salt and pepper to taste
- 2 tablespoons olive oil
- Optional toppings: toasted pumpkin seeds, a dollop of sour cream or Greek yogurt, chopped fresh cilantro
Instructions:
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Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. This step builds the foundation of flavor for your soup.
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Add Squash and Broth: Add the cubed butternut squash to the pot. Pour in the vegetable broth, ensuring the squash is mostly submerged. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for about 20-25 minutes, or until the squash is tender. You can easily check for doneness by piercing a cube with a fork.
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Blend the Soup: Carefully transfer the cooked squash mixture to a blender (or use an immersion blender directly in the pot). Add the pumpkin puree, ginger, cinnamon, nutmeg, cloves, salt, and pepper. Blend until completely smooth and creamy. If using a regular blender, work in batches for safety.
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Season and Serve: Return the soup to the pot (if using a regular blender) and gently heat through. Taste and adjust seasonings as needed. Ladle the soup into bowls and garnish with your favorite toppings such as toasted pumpkin seeds, a dollop of sour cream or Greek yogurt, or a sprinkle of fresh cilantro.
Tips for the Best Butternut Squash Soup:
- Roasting the Squash: For a deeper, richer flavor, roast the butternut squash before adding it to the soup. Simply toss the cubed squash with olive oil, salt, and pepper, then roast at 400°F (200°C) for 20-25 minutes.
- Spice it Up: Adjust the spices to your liking. Add a pinch of cayenne pepper for a touch of heat, or experiment with other warming spices like cardamom or allspice.
- Creamy Consistency: For an extra-creamy soup, stir in a splash of heavy cream or coconut milk before serving.
- Make it Ahead: This soup tastes even better the next day! Make a big batch and enjoy leftovers throughout the week.
Variations:
- Apple Cinnamon Squash Soup: Add 1 medium diced apple to the pot along with the onion.
- Spicy Butternut Squash Soup: Add a pinch of cayenne pepper or a dash of your favorite hot sauce.
- Coconut Curry Squash Soup: Stir in 1/2 cup of coconut milk and 1 tablespoon of curry powder along with the spices.
Nutritional Information (per serving, approximate):
- Calories: Approximately 250-300
- Protein: 5-7 grams
- Fat: 8-10 grams
- Carbohydrates: 40-45 grams
- Fiber: 5-7 grams
This easy butternut squash pumpkin soup is a delicious and healthy addition to your fall recipe repertoire. It’s a perfect example of how homemade cooking can be both simple and satisfying. Enjoy this comforting bowl of goodness!