Creamy Butternut Squash Soup
Warm up with this creamy butternut squash soup! Perfect for cosy evenings, this recipe combines the natural sweetness of butternut squash with fragrant herbs and a velvety texture. It’s simple, wholesome, and can be customised with your milk of choice.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Equipment Needed: Large pot, immersion blender (or regular blender)
Packed with vitamins and fibre, this soup is a nourishing choice for any meal. It’s low in calories, dairy-free if you choose plant-based milk, and perfect for meal prepping.
Ingredients:
• 1 kg butternut squash, peeled and cubed
• 2-3 cloves garlic, minced
• 1-2 tbsp olive oil
• 1 tsp dried herbs (such as thyme or rosemary)
• Salt and pepper, to taste
• Water (enough to cover squash in the pot)
• 1 cup milk of choice (e.g., coconut milk, almond milk, or dairy milk)
Instructions:
1. Sauté Garlic: Heat olive oil in a large pot over medium heat. Add the minced garlic and sauté until fragrant (about 1-2 minutes).
2. Cook Squash: Add the cubed butternut squash to the pot, stirring to coat with the garlic and oil. Sprinkle in the herbs, salt, and pepper.
3. Simmer: Add enough water to cover the squash. Bring to a boil, then reduce heat and let it simmer until the squash is soft, about 15-20 minutes.
4. Blend: Once the squash is tender, remove from heat. Add the milk and use an immersion blender to blend the soup until smooth. If using a regular blender, blend in batches (let the soup cool slightly first).
5. Adjust Seasoning: Taste and adjust salt, pepper, or herbs as needed.
6. Serve: Ladle into bowls and enjoy warm, optionally garnished with a drizzle of olive oil or a sprinkle of fresh herbs.