Description
Butternut squash soup blends roasted squash and spices into a smooth, warming soup that’s ideal when temperatures drop.
Ingredients
Scale
Main Ingredients:
- 900 grams (2 pounds) butternut squash, diced
- 200 grams (7 ounces) onion, thinly sliced
- 750 milliliters (3 cups) milk
- 750 milliliters (3 cups) water
Seasonings and Aromatics:
- 1 vegetable stock cube
- Salt
- Pepper
- Juice of 1 lime
Fats and Oils:
- 2 tablespoons olive oil
- 50 grams (1.75 ounces) butter
Instructions
- Sauté diced onions in a blend of olive oil and butter over medium heat until translucent and softened, approximately 3-4 minutes.
- Introduce cubed butternut squash to the pan, stirring frequently to ensure even cooking and caramelization for about 2-3 minutes.
- Dissolve stock cube into the mixture, then pour in milk and water, creating a rich liquid base.
- Elevate heat to bring the liquid to a rolling boil, then reduce to a gentle simmer for 5-6 minutes until squash becomes tender and easily pierced with a fork.
- Blend the hot mixture until smooth and creamy, with no chunks remaining.
- Return the blended soup to the pot, taste carefully and adjust seasoning with salt and pepper as needed.
- Finish the soup with a bright splash of fresh lime juice, stirring to incorporate and enhance the overall flavor profile.
- Ladle into warm bowls and serve immediately for optimal taste and temperature.
Notes
- Choose butternut squash that feels heavy and has smooth, unblemished skin for the best flavor and texture.
- Dice onions uniformly to ensure even cooking and prevent burning during the initial sautéing stage.
- Use a high-powered blender to achieve an ultra-smooth, creamy consistency without lumps.
- Add a pinch of warming spices like nutmeg or cinnamon to enhance the soup’s natural sweetness and complexity.
- Prep Time: 0 minutes
- Cook Time: 63 minutes
- Category: Lunch
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 243 kcal
- Sugar: 7 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 30 mg