A comforting and creamy butternut squash soup that is perfect for the first course of any meal. The rich flavors of the squash combined with aromatic spices create a delicious and satisfying dish.
Ingredients
Main Ingredients
- Butternut Squash — 1 medium-sized (about 2 pounds / 1 kilogram)
- Onion — 1 medium-sized
- Garlic — 2 cloves
- Vegetable Stock — 4 cups (1 liter)
- Olive oil — 2 tablespoons
- Ground cinnamon — 1/2 teaspoon
- Ground nutmeg — 1/4 teaspoon
- Salt — To taste
- Black pepper — To taste
Garnish
- Fresh parsley — For garnish
- Cream (optional) — For serving
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Cooking Instructions!
Peel the butternut squash, remove seeds and cut it into small chunks.
Dice the onion and mince the garlic cloves.
Heat olive oil in a large pot over medium heat.
Add the onion and garlic to the pot and cook until translucent.
Add the butternut squash chunks, ground cinnamon, ground nutmeg, salt, and black pepper. Stir well to coat the squash with the spices.
Pour in the vegetable stock and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let it simmer for about 30 minutes until the squash is tender.
Use an immersion blender or transfer the soup to a blender to puree until smooth and creamy.
If needed, adjust the seasoning with salt and pepper.
Serve the butternut squash soup hot, garnished with fresh parsley. Optionally, add a drizzle of cream for extra richness.
