Description
Creamy Autumn Butternut Squash Soup with nutmeg offers a warm hug in a bowl. This comforting recipe blends sweet squash with spices for a satisfying meal.
Ingredients
Scale
- Main Ingredients:
- 3 lbs butternut squash, peeled and diced
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 2 tablespoons olive oil
- Flavor Boosters:
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- Garnish & Toppings:
- Toasted pumpkin seeds
- Fresh sage leaves, chopped
- Extra swirl of cream (optional)
- Optional Extras:
- 1 tablespoon maple syrup (for extra sweetness)
- Pinch of cayenne pepper (for a subtle kick)
Instructions
- Prep Your Squash:: First things first, get that butternut squash peeled and diced. This can be the trickiest part, honestly. I usually hack off both ends, then use a sturdy peeler. Sometimes I almost lose a finger, oops! Cut it in half, scoop out the seeds, then chop it into roughly 1-inch cubes. Don’t worry if they’re not perfectly uniform; they’ll all soften up in the end. This is where I always make a mess, squash bits everywhere!
- Sauté Aromatics:: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until it’s softened and translucent, about 5-7 minutes. This is where the kitchen starts to smell amazing, a true precursor to our creamy autumn butternut squash soup. Then, toss in the minced garlic and cook for another minute until fragrant. Don’t let it burn; I’ve had that disaster before, and burnt garlic is just… not good.
- Simmer the Squash:: Add the diced butternut squash to the pot, along with the vegetable broth, nutmeg, cinnamon, salt, and pepper. Give it a good stir to combine everything. Bring it to a boil, then reduce the heat to a simmer, cover, and let it cook for about 20-25 minutes, or until the squash is fork-tender. You’ll see the squash turn a deeper orange, and it’ll smell so warm and inviting, a true sign of a delicious creamy autumn butternut squash soup in the making!
- Blend Until Smooth:: Carefully transfer the soup in batches to a blender. Or, if you’re like me and prefer less fuss, use an immersion blender right in the pot. Blend until the creamy autumn butternut squash soup is completely smooth and velvety. Be careful with hot liquids in a blender; I’ve had a lid blow off once, and trust me, you don’t want hot soup on your ceiling!
- Add the Cream:: Once blended, return the soup to the pot (if you used a regular blender) and stir in the heavy cream. Let it gently heat through for a few minutes, but don’t bring it to a rolling boil after adding the cream, it can sometimes separate. Taste and adjust seasonings as needed. This is where you really get that luxurious, creamy autumn butternut squash soup texture.
- Serve It Up:: Ladle the warm creamy autumn butternut squash soup into bowls. Garnish with those toasted pumpkin seeds, a sprinkle of fresh sage, and maybe an extra swirl of cream. It should look vibrant, smell incredible, and feel like a warm hug. Honestly, this is the best part, seeing all your hard work turn into something so delicious!