Butternut Squash Soup

Butternut squash soup is the bowl that tastes like fall. It is naturally sweet and creamy once blended, so it needs very little beyond some onion, garlic, and warm spice.

Simmer the squash until it is fork-soft, blend it smooth, and finish with a splash of cream. It keeps and freezes well, so a big pot goes a long way.

Ingredients

• 1 large butternut squash, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup cream or coconut milk
• 2 tbsp butter or olive oil
• Salt and pepper, to taste

Instructions

1. Melt the butter in a large pot over medium heat and cook the onion until soft, about 5 minutes.
2. Stir in the garlic, cinnamon, and nutmeg and cook for 30 seconds until fragrant.
3. Add the cubed squash and broth, then bring to a boil.
4. Lower the heat and simmer for 25 to 30 minutes until the squash is very tender.
5. Blend the soup until completely smooth using an immersion blender or a regular blender in batches.
6. Stir in the cream, then season with salt and pepper and serve.

Equipment

• Large pot
• Immersion or regular blender