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This Creamy Butternut Squash Soup is extremely flavorful, with simply the correct quantity of heat fall spices. Served with chunks of heat bread, it makes a comforting and scrumptious meal that your entire household goes to like.
Easy Butternut Squash Soup Recipe
Creamy butternut squash soup simply embodies fall consolation meals. I’ve at all times been a sucker for soup, however I actually really love this one. It’s mildly candy and subtly seasoned with heat fall spices. And the thick, creamy soup is simply excellent with a aspect of fine crusty bread for dipping. It’s the right, comforting meal as soon as the climate begins to chill.
This soup can also be fast sufficient for weeknight meals and it’s a low-key technique to get your youngsters to eat some veggies! My youngsters completely love this delicate creamy soup. It additionally makes scrumptious leftovers!
Ingredients You’ll Need for this Creamy Butternut Squash Soup:
- Butternut Squash
- Carrot
- Vegetable Broth
- Half and Half
- Brown Sugar
- Coconut Oil
- Fresh Ginger
- Cinnamon, Nutmeg & Clove
- Salt & Pepper
How to Make Creamy Butternut Squash Soup:
- Cube butternut squash. Peel and chop butternut squash. Or, if you wish to save time and don’t thoughts spending a pair additional {dollars}, purchase it already diced.
- Saute the squash and spices. In a big pot, warmth the coconut oil over medium warmth. Add the spices, brown sugar, squash, and diced carrots. Cook for 5-6 minutes or till the squash begins to melt and caramelize.
- Simmer. Add the broth and produce to a boil. Reduce warmth to a simmer, cowl and cook dinner for 15-20 minutes or till the greens are fork-tender.
- Puree. Remove from the warmth and use an immersion blender to puree the combination right into a thick and creamy soup. Stir within the half and half, and gently warmth.
- Serve. Ladle the soup right into a serving bowl and serve with a swirl of cream and a few maple glazed pecans, if desired. Enjoy!
Tips & Suggestions
How to Peel and Cut a Butternut Squash
Getting an entire butternut squash damaged down l may be fairly the ordeal. So right here’s a trick that helps you do it quicker (with much less likelihood of knife slips.) Pierce the squash each few inches with a knife, place it on a big plate, and microwave it for five minutes. It’ll come out scorching and barely softened. Give it a couple of minutes to chill, then peel and chop. You’ll discover the peeler simply glides over the squash. And chopping is SO a lot simpler than if you happen to had been coping with a rock strong squash.
Feel free to spice up the flavour and diet by including additional veggies! Sweet potatoes, cauliflower, or bell peppers stability properly. Adding onion will give a extra savory word to the soup. Or, attempt including inexperienced greens like peas or spinach and leaving them entire for texture and coloration.
Dairy-Free or Vegan Substitutes
We love the flavour of the coconut oil on this soup, however you too can use butter and even olive oil. Canned coconut milk makes an important substitute for the half and half.
Flavor Boosters
This is a deliciously delicate soup, however it’s additionally an important canvas for additional taste! Try including garlic and onion, recent herbs, a tablespoon of curry powder, or cayenne pepper for a layer of warmth.
What to Serve with Butternut Squash Soup
We love this thick and creamy soup with our straightforward selfmade no-knead artisan bread and an additional splash of coconut milk or heavy cream. And it’s completely scrumptious topped with maple glazed pecans or pumpkin seeds.
How to Make Maple Glazed Pecans
In a skillet over medium warmth, toast 1 cup of pecan halves for two minutes, or till they begin to toast and smelly nutty. Stir in 2 tablespoons maple syrup. Continue cooking for an additional 2-3 minutes, stirring regularly, or till the pecans are coated and the syrup thickens. Spread the nuts on a sheet of parchment paper to chill and separate to keep away from sticking.
Looking for More Delicious Soup Recipes?
Creamy Butternut Squash Soup
This Creamy Butternut Squash Soup is extremely flavorful, with simply the correct quantity of heat fall spices. Served with chunks of heat bread, it makes a comforting and scrumptious meal that your entire household goes to like.
Servings: 6 servings
Calories: 169kcal
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Cut butternut squash in half, take away seeds, then chop into 1-inch cubes.
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In a big pot, soften coconut oil and add brown sugar, and all the spices. Stir to mix. Add squash cubes and chopped carrot and saute 5-8 minutes or till the squash turns into barely tender and browned. Add in broth, and produce to a boil, then cut back warmth and simmer coated for 15-20 minutes, or till squash and carrots are softened.
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Working in batches, mix the combination in a blender, or use an immersion blender. Add a bit extra hen broth if combination is just too thick to mix. Return to pot and stir in half and half.
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Top with candied pecans, a touch of nutmeg and a swirl of half and half or heavy cream. Serve with crusty bread and a yummy inexperienced salad. Enjoy!
Calories: 169kcal | Carbohydrates: 30g | Protein: 2g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 725mg | Potassium: 598mg | Fiber: 3g | Sugar: 14g | Vitamin A: 17986IU | Vitamin C: 32mg | Calcium: 101mg | Iron: 1mg
www.superhealthykids.com
Natalie Monson
I’m a registered dietitian, mother of 4, avid lover of meals and robust promoter of wholesome habits. Here you’ll discover a number of scrumptious recipes stuffed with fruits and veggies, suggestions for getting your youngsters to eat higher and change into intuitive eaters and many sources for feeding your loved ones.