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Quick And Easy Butternut Soup Recipe

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My best butternut soup recipe Drizzle and Dip
My best butternut soup recipe Drizzle and Dip from drizzleanddip.com

Description

This quick and easy butternut soup recipe is perfect for those days when you want a warm and comforting meal but don't have a lot of time to spend in the kitchen. Made with just a few simple ingredients, this soup is creamy, flavorful, and packed with healthy nutrients. Plus, it's vegetarian and can easily be made vegan by using vegetable broth instead of chicken broth.

Prep Time

10 minutes

Cook Time

25 minutes

Ingredient

  • 1 medium butternut squash, peeled, seeded, and chopped
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 cups chicken or vegetable broth
  • 1 cup milk or cream (optional)
  • 1 tablespoon olive oil
  • Salt and pepper, to taste

Equipment

  • Large pot or Dutch oven
  • Immersion blender or regular blender
  • Cutting board and knife
  • Measuring cups and spoons

Method

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion and garlic and sauté for about 5 minutes or until the onion is translucent.
  3. Add the chopped butternut squash and broth to the pot and bring to a boil.
  4. Reduce the heat and let the soup simmer for about 20 minutes or until the squash is tender.
  5. Use an immersion blender or transfer the soup to a regular blender and blend until smooth.
  6. If using milk or cream, add it to the pot and stir until heated through.
  7. Season the soup with salt and pepper to taste.
  8. Serve hot with crusty bread or crackers.

Notes

If you don't have an immersion blender or regular blender, you can mash the soup with a potato masher or fork until it reaches your desired consistency. You can also add other seasonings such as thyme, rosemary, or nutmeg to the soup for extra flavor.

Nutrition Info

This recipe makes about 4 servings. Each serving contains approximately:
  • Calories: 152
  • Protein: 5g
  • Carbohydrates: 27g
  • Fat: 4g
  • Fiber: 5g

Recipes FAQ

Can I freeze this soup?

Yes, you can freeze this soup for up to 3 months. Let it cool completely, then transfer it to an airtight container or freezer bag and freeze. To reheat, thaw the soup in the refrigerator overnight, then heat it on the stovetop or in the microwave until heated through.

Can I use a different type of squash?

Yes, you can use other types of winter squash such as acorn or butternut. Just make sure to adjust the cooking time as needed since different types of squash may have different cooking times.

Can I make this soup vegan?

Yes, you can make this soup vegan by using vegetable broth instead of chicken broth and omitting the milk or cream. You can also use coconut milk or another non-dairy milk for a creamy texture.

Recipe Tips

To make the soup even creamier, you can add a dollop of sour cream or plain Greek yogurt before serving. You can also garnish the soup with chopped fresh herbs such as parsley or cilantro for extra flavor and color. If you prefer a chunkier soup, you can leave some of the butternut squash pieces whole instead of blending them all.

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