Simple and Savory Butternut Squash Soup
This Savory Butternut Squash Soup is the essence of fall...creamy, cozy with a brilliant orange hue. It's like a warm hug in a bowl! Sometimes butternut squash soup can be cloyingly sweet, but this recipe brings in all the savory notes that help balance the inherent sweetness of the squash.
Servings: 4 servings
Calories: 162kcal
Ingredients
- 2 tablespoons unsalted butter
- 1 onion diced medium
- 1 tablespoon coarsely chopped fresh ginger
- 2 cloves garlic chopped
- Salt and freshly ground pepper
- 1 large or 2 small butternut squash about 3 ½ - 4 pounds, peeled and cut into ¾ inch cubes (4 to 5 cups of cubed squash)
- 4 cups low-sodium chicken broth or vegetable broth
- 1 tablespoon freshly squeezed lemon juice
- Dollop of sour cream, yogurt or a drizzle of heavy cream for garnish optional
Instructions
- Melt butter over medium heat in a large saucepan or dutch oven. Add the onion, ginger, garlic and ½ teaspoon of salt and cook until translucent, about 3 minutes. Add the squash and continue to cook for 2-3 minutes, stirring frequently. Pour in the broth. Bring the mixture to a boil and then reduce the heat to low. Simmer for 20 minutes or until the squash is tender.
- Purée the soup in a blender in batches (or alternatively, use an immersion blender right in the pot). Return the soup to the pot. Add the lemon juice and season to taste with salt and pepper. Serve with a dollop of sour cream, yogurt or a drizzle of heavy cream if desired.
Notes
Adapted from Great Food Fast
Be sure blend your soup safely if you are using a traditional blender: Only fill the blender jar halfway up, throw a towel over the top and hold the lid down firmly with your hand as you turn the blender on. Hot liquids expand quickly in a blender. If you overfill it or don't hold the lid down, the soup can explode out of the blender and all over you and your kitchen.
Variation: Savory Butternut Squash Soup with Warm Spices: Add 1 teaspoon ground cumin, ½ teaspoon ground coriander and ¼ teaspoon ground cardamom with squash in step 1. Continue with the recipe as directed.
To make ahead: Prepare the soup and cool to room temperature. Transfer to an airtight container and refrigerate for up to 3 days or freeze for up to two months. Reheat gently before serving.
Nutrition
Calories: 162kcal | Carbohydrates: 29g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 950mg | Potassium: 719mg | Fiber: 4g | Sugar: 7g | Vitamin A: 20608IU | Vitamin C: 43mg | Calcium: 101mg | Iron: 1mg
