Simple Butternut Squash Soup
Creamy, cozy, and made with just a handful of farm-fresh ingredients.
As soon as butternut squash starts showing up at the farm stand, this soup is on repeat in our kitchen. It’s naturally creamy, full of flavor, and perfect for chilly evenings. Serve it with a slice of crusty bread or a grilled cheese sandwich for a comforting fall meal.
🎃 Ingredients:
- 1 medium butternut squash (about 2–3 lbs), peeled, seeded, and cubed
- 1 small onion, chopped
- 2 cloves garlic, minced
- 3 cups vegetable or chicken broth
- 1 tablespoon olive oil or butter
- Salt and pepper, to taste
- Optional: 1/4 tsp ground nutmeg or cinnamon, and a splash of cream or coconut milk
👩🍳 Instructions:
- Sauté aromatics
In a large pot, heat olive oil over medium heat. Add the onion and garlic, cooking until soft and fragrant (about 5 minutes). - Simmer the squash
Add the cubed butternut squash and broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until the squash is fork-tender. - Blend until smooth
Use an immersion blender to puree the soup directly in the pot, or carefully transfer to a blender in batches. Add more broth if needed to adjust consistency. - Season and serve
Stir in salt, pepper, and a pinch of nutmeg or cinnamon if desired. For extra richness, add a splash of cream or coconut milk. Serve hot.
🌿 Farm Stand Tip:
You can roast the squash beforehand for an even deeper flavor, or toss in a chopped apple for a hint of natural sweetness.
