Recipes in the world of Flavilo

Creamy butternut squash soup served with toasted pumpkin seeds and fresh parsley

Creamy Butternut Squash Soup

Butternut squash soup, which is especially popular during the autumn months, offers the creamy flavor and sweet taste of butternut squash. It originally became popular in American cuisine, where it is a particularly favorite dish around Halloween. Softened with a little cream, it is a warm and comforting meal for cooler days.

Prep Time 10 min
Preparation 30 min
Total 40 min
300 Kcal
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Ingredients for this recipe

Servings: 5
⭕ 800 g Butternut Squash
⭕ 1 Onion
⭕ 2 cloves Garlic
⭕ 2 tbsp Olive Oil
⭕ 750 ml Vegetable Broth
⭕ 150 ml Heavy Cream
⭕ 1 tsp Salt
⭕ 0.5 tsp Black Pepper
⭕ 0.25 tsp Nutmeg

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    Preparation Steps

    1

    Peel, seed, and dice the butternut squash into small cubes.

    2

    Finely chop the onion and mince the garlic.

    3

    Heat the olive oil in a large pot or Dutch oven over medium heat. Sauté the onion and garlic until softened and fragrant.

    4

    Add the butternut squash cubes and cook for a few minutes, stirring occasionally.

    5

    Pour in the vegetable broth and bring to a simmer. Cook for 20-25 minutes, or until the butternut squash is completely tender.

    6

    Use an immersion blender to purée the soup until smooth. Stir in the heavy cream and season with salt, pepper, and nutmeg to taste.

    7

    Reheat the soup before serving. Garnish with fresh parsley, if desired.