Creamy Butternut Squash Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6 servings
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Calories
222 kcal
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Course
Main Course, Soup
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Cuisine
American
Creamy Butternut Squash Soup
Description
The soup starts with sautéing diced onion, garlic, and fresh grated ginger in olive oil until soft and fragrant. Butternut squash cubes are added along with salt and vegetable broth, then simmered until tender. Peanut butter is stirred in early during cooking to meld with the flavors and add creaminess. After cooking, the soup is spiced with ground cinnamon, nutmeg, and freshly ground black pepper before adding heavy cream. Blending the soup until smooth achieves a creamy, silky consistency typical of a pureed squash soup.
The ginger adds warmth and subtle spice, pairing well with the sweetness of squash and the richness of peanut butter and cream. This combination gives the soup a hearty mouthfeel and depth of flavor. Garnishes like fresh cilantro, dried cranberries, and a cream drizzle can add textural contrast and fresh brightness to each serving.
This soup makes a satisfying fall or winter dish served as a first course or light entrée. Roasting the squash before simmering enhances its flavor but is optional. The recipe allows for additional broth if a thinner consistency is desired. Using a heat-safe blender is recommended for pureeing hot soup safely.
Ingredients
Soup:
- 2 tablespoons olive oil
- 1 sweet onion diced
- 2 cloves garlic minced
- 1 tablespoon ginger grated, fresh
- 1/4 cup peanut butter
- 4 cups vegetable broth plus more if needed, low-sodium
- 1 cup heavy cream
- 6 cups butternut squash raw or roasted, diced
- 1/2 teaspoon salt plus more to taste, sea salt
- 1/4 teaspoon ground nutmeg
- 1/3 teaspoon ground cinnamon
- black pepper freshly ground
Toppings:
- cilantro chopped, fresh
- dried cranberries
- cream drizzle of
Instructions
- Peel and dice the butternut squash, measure, and set aside. If you have time, you can mix it with two tablespoons of olive oil, some salt, and pepper and roast it at 400 degrees F for about 30 minutes. This step will add extra flavor.
- In a large pot over medium heat, add the olive oil. Add the onion, garlic, and ginger and sauté for 5 to 6 minutes, until the onion is translucent.
- Next, stir in the peanut butter for about 30 seconds.
- Add the cubed squash, salt, and remaining vegetable broth. Stir well until combined.
- Bring the soup to a low boil over medium-high heat and then reduce the heat to medium-low. Cover and simmer for 15 to 20 minutes, until the pumpkin is fork-tender.
- Then, add cinnamon, nutmeg, black pepper. Taste and adjust.
- Add the cream and stir to combine.
- Using a ladle, transfer the soup carefully into a blender, make sure the blender is heat resistant. If needed, do this in batches, careful not to overfill the blender. Blend on LOW speed until completely smooth. You can also use an immersion blender, to blend the soup directly in the pot.
- Add the soup back to the pot, taste, and adjust for salt and black pepper. If needed, thin out the soup with a bit more broth.
- Serve the soup topped with cilantro, dried cranberries, and a drizzle of heavy cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Calories | 222kcal | 11% |
| Carbohydrates | 27g | 9% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 4mg | 1% |
| Sodium | 898mg | 37% |
| Potassium | 682mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 15282IU | 306% |
| Vitamin C | 32mg | 36% |
| Calcium | 129mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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