Are you craving a warm, comforting, and unbelievably flavorful soup? Look no further! This Martha Stewart Butternut Squash Soup recipe is the perfect answer. It’s surprisingly easy to make, packed with nutrients, and boasts a rich, creamy texture that will leave you wanting more. Perfect for a quick weeknight dinner or a sophisticated get-together, this recipe is a guaranteed crowd-pleaser. Let's dive in and create some culinary magic!
Ingredients:
- 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth for a richer flavor)
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and freshly ground black pepper to taste
- 1/4 cup heavy cream or coconut milk (optional, for extra creaminess)
- Toasted pepitas or pumpkin seeds for garnish (optional)
- A drizzle of maple syrup for garnish (optional)
Instructions:
Get Started:
- Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with a drizzle of olive oil, salt, and pepper on a baking sheet. Roast for about 30-40 minutes, or until tender and slightly caramelized. This step adds a wonderful depth of flavor to the soup.
Making the Soup:
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While the squash is roasting, sauté the chopped onion in a large pot or Dutch oven over medium heat until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
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Add the roasted butternut squash, vegetable broth, ginger, cinnamon, and nutmeg to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, allowing the flavors to meld beautifully.
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Carefully transfer the soup to a blender (or use an immersion blender) and blend until completely smooth and creamy. If using a regular blender, work in batches and vent the lid to prevent pressure build-up.
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Return the blended soup to the pot and season with salt and pepper to taste. Stir in the heavy cream or coconut milk (if using) and heat through gently. Do not boil.
Serving Suggestions:
- Ladle the soup into bowls and garnish with toasted pepitas or pumpkin seeds for added crunch and visual appeal. A drizzle of maple syrup adds a touch of sweetness that complements the savory flavors perfectly.
Cooking Tips for the Best Butternut Squash Soup:
- Roasting is Key: Roasting the butternut squash intensifies its natural sweetness and creates a deeper, more complex flavor. Don't skip this step!
- Spice it Up: Feel free to adjust the spices to your liking. A pinch of cayenne pepper adds a subtle warmth.
- Creamy Consistency: For an extra creamy soup, add a dollop of Greek yogurt or sour cream before serving.
- Make it Ahead: This soup tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days.
Variations:
- Spicy Butternut Squash Soup: Add a pinch of cayenne pepper or a dash of your favorite hot sauce for a kick.
- Apple Butternut Squash Soup: Add 1 diced apple to the pot along with the onions and garlic for a sweet and savory twist.
- Curried Butternut Squash Soup: Stir in 1 tablespoon of curry powder with the other spices for an exotic flavor profile.
Nutritional Information (per serving, without cream):
This is an approximate value and may vary depending on specific ingredients used.
- Calories: Approximately 150-200
- Fat: 3-5g
- Protein: 3-4g
- Carbohydrates: 25-30g
- Fiber: 5-7g
This Martha Stewart Butternut Squash Soup is a delicious and healthy meal that's perfect for any occasion. Enjoy!