Butternut Squash Soup

Introduction

Indulge in the warm and comforting flavors of Butternut Squash Soup, a delicious and nutritious dish that is perfect for chilly days. This hearty soup is easy to make and offers a delightful combination of butternut squash, leeks, and aromatic herbs.

Why Make This Recipe

Butternut Squash Soup is a great choice for a cozy meal that is both flavorful and filling. With the sweetness of butternut squash, the savory notes of leeks, and the earthy undertones of thyme, this soup is a delightful blend of ingredients that will satisfy your taste buds and warm you up from the inside out.

How to Make Butternut Squash Soup

Ingredients:

• 2 1/2 pounds butternut squash (peeled, seeded, and cut into 2-inch chunks (about 7 cups))
• 2 tablespoons unsalted butter
• 1 leek (white and green parts only, quartered lengthwise, sliced thin, and washed thoroughly (about 1 1/2 cups))
• Salt and pepper
• 4 cups vegetable broth
• 1 – 2 cups water
• 2 sprigs fresh thyme
• 1 bay leaf
• Pinch cayenne pepper
• Sour cream
• 1/2 cup chopped hazelnuts (toasted)

Directions:

1. Place squash chunks in a large microwavable safe bowl and cover with plastic wrap. Microwave until squash is tender.
2. In a Dutch oven, cook squash and leek with butter until browned and tender.
3. Add vegetable broth, water, herbs, and seasonings. Simmer until leeks are tender.
4. Remove herbs, then blend the soup until smooth. Adjust consistency with water, season with salt and pepper.
5. Serve hot topped with toasted hazelnuts and a dollop of sour cream.

How to Serve Butternut Squash Soup

Enjoy a bowl of Butternut Squash Soup as a comforting meal on its own or pair it with a crusty bread for a satisfying lunch or dinner. The toasted hazelnuts and sour cream add a delightful crunch and creaminess to the dish.

How to Store Butternut Squash Soup

Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave before serving.

Tips to Make Butternut Squash Soup

• To save time, use pre-cut butternut squash available in some grocery stores.
• Adjust the cayenne pepper to your preferred level of spiciness.
• For a richer flavor, substitute some of the water with coconut milk.

Variation (If Any)

For a vegan version, replace the butter with olive oil and use vegan sour cream or coconut cream for garnishing.

FAQs

1. Can I freeze Butternut Squash Soup? Yes, you can freeze the soup in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

2. Can I use other types of squash? While butternut squash works best for this recipe, you can experiment with other winter squash varieties like acorn or kabocha.

3. Can I omit the hazelnuts for allergies? Absolutely, feel free to skip the hazelnuts or substitute with toasted pumpkin seeds for a nut-free option.