Ingredients
Scale
- 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1/2 cup heavy cream (optional, for extra creaminess)
- Fresh chives or pumpkin seeds for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent and soft. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.
- Add the cubed butternut squash and the vegetable broth to the pot. Increase the heat to bring the liquid to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15 to 20 minutes. The squash is ready when it is fork-tender and easily falls apart.
- Remove the pot from the heat. Use an immersion blender directly in the pot to blend the mixture until completely smooth. If you do not have an immersion blender, carefully transfer the soup in batches to a standard blender, ensuring you leave the lid slightly cracked to allow steam to escape. Blend until velvety.
- Place the pot back on low heat. Stir in the salt, black pepper, and nutmeg. If you prefer a richer flavor, stir in the heavy cream at this stage. Taste and adjust the seasoning if necessary. Heat through for 2 minutes before serving.
- Cook Time: 40 minutes
- Diet: Vegetarian, Gluten-Free, Healthy