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Butternut Squash Soup

A creamy, flavorful butternut squash soup perfect for a cozy dinner or lunch, packed with nutritious vegetables and aromatic spices.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American, Comfort Food
Calories: 250
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 medium butternut squash, peeled and chopped
  • 1 large carrot, peeled and chopped
  • 1 medium potato, peeled and chopped
  • 4 cups vegetable stock
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground nutmeg
  • to taste Salt
  • to taste Pepper
  • 1/2 cup heavy cream
  • for garnish Fresh parsley

Method
 

Preparation
  1. Heat olive oil in a large pot over medium heat.
  2. Add the chopped onion and sauté for about 5 minutes until soft and translucent.
  3. Stir in minced garlic and cook for an additional minute.
  4. Add butternut squash, carrot, and potato to the pot. Stir to coat them with the oil and garlic.
Cooking
  1. Pour in vegetable stock and bring the mixture to a boil.
  2. Reduce heat to low and let the soup simmer for about 20 minutes until the vegetables are tender.
  3. Add ground cumin and nutmeg, then season with salt and pepper.
  4. Use an immersion blender to purée the soup until smooth.
  5. Stir in heavy cream and reheat gently on low.
Serving
  1. Ladle into bowls and garnish with fresh parsley before serving.

Notes

Serve hot, ideally with crusty bread or a light salad. For added elegance, drizzle some extra cream on top or sprinkle roasted pumpkin seeds. Ensure vegetables are chopped uniformly for even cooking. A pinch of cayenne pepper can add a spicy kick. Coconut milk can substitute heavy cream for a dairy-free option.