Creamy Butternut Squash Soup
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 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
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Easy Butternut Squash Soup is rich, creamy, full of flavor, and satisfying! Make it from scratch right in your kitchen with this easy recipe!
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Ingredients
Soup:
- 2 tablespoons olive oil
- 1 sweet onion diced
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1/4 cup peanut butter
- 4 cups low-sodium vegetable broth plus more if needed
- 1 cup heavy cream
- 6 cups diced butternut squash raw or roasted
- 1/2 teaspoon sea salt plus more to taste
- 1/4 teaspoon ground nutmeg
- 1/3 teaspoon ground cinnamon
- freshly ground black pepper
Toppings:
- chopped fresh cilantro
- dried cranberries
- drizzle of cream
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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 Details
Calories
222kcal
(11%)
Carbohydrates
27g
(9%)
Protein
6g
(12%)
Fat
12g
(18%)
Saturated Fat
3g
(15%)
Cholesterol
4mg
(1%)
Sodium
898mg
(37%)
Potassium
682mg
(19%)
Fiber
4g
(16%)
Sugar
10g
(20%)
Vitamin A
15282IU
(306%)
Vitamin C
32mg
(36%)
Calcium
129mg
(13%)
Iron
1mg
(6%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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