Butternut squash soup

Fall is here, or so they say because here in Miami we’re still under the humid heat and there is no light at the end of the tunnel… But still, when I go grocery shopping, I am reminded that fall has come, with all different kind of pumpkins (hello butternut squash soup!!), apple pies and fall color leaves all around. Oh my! How I miss my north-eastern fall!! Let’s be honest though, ask me again in February and I will tell you I do not change the bitter cold weather of the north east for my gorgeous Floridian winter for anything in the world! 😉

Anyway, fall means fall recipes: pumpkin-everything, apple-everything, sweet potato-everything, soups, wild mushrooms, stews… you name it. And even though at an outside temperature of 90°F my body does not ask for a warm stew, I still very much like to cook with seasonal products. So yes, we’re starting the season with some butternut squash soup, one of my favorite pumpkin-like recipes of all times.  

This is an extremely easy, extremely delicious soup that can be put together in less than 30 min. For this recipe I first sauté the onion and butternut squash with some olive oil to bring out the flavor. I really think it makes a difference so if you have time, I encourage you to do it. But if you are in a rush skipping this step and boiling the onion and butternut squash directly with the water or vegetable stock will be fine and you’ll have a very nice soup too.

Now a secret: the star ingredient in this butternut squash soup: nutmeg. Do not omit it! For anything in the world. It will make a difference. No nutmeg = ok soup. Nutmeg = awesome soup. I warned you!

Butternut squash soup

★★★★★ 5 from 1 reviews

• Author: Carla
• Prep Time: 5
• Cook Time: 25
• Total Time: 30 minutes
• Yield: 4–6 1x
• Category: Soup

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Description

A fall favorite with just 5 ingredients (plus salt & pepper) that can be ready in less than 30 min. Do not skip the nutmeg!

Vegeterian, vegan, healthy, delicious!!

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Ingredients

Scale 1x2x3x

• 1 butternut squash
• 1 onion
• 4 ½ cups vegetable stock or water
• olive oil
• nutmeg
• salt
• pepper

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Instructions

1.       In a big deep pan sauté the onion with some olive oil for 5 min or until golden brown.

2.       Add the diced butternut squash and cook for another 5 min.

3.       Add the vegetable stock or water, cover and boil 10-15 min or until soft.

4.       Transfer to a blender and blend the soup. Add more liquid if needed.  

5.       Add salt, pepper and a dash of nutmeg to taste. 

 

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Notes

You can add some heavy cream if you want a creamier soup, although I feel butternut squash is already very smooth and it doesn’t need the cream. 

Keywords: vegan