Ingredients
Scale
- 1 medium butternut squash (about 2 lbs or 900 g), peeled and cubed
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 inch fresh ginger, grated
- 4 cups vegetable broth (1 liter)
- 1/2 cup heavy cream (120 ml)
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent.
- Add minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Add the cubed butternut squash and vegetable broth. Bring to a boil, then reduce heat and simmer for about 20 minutes until the squash is tender.
- Remove from heat, and using an immersion blender, puree the soup until smooth, or carefully transfer to a blender in batches.
- Stir in the heavy cream and season with salt and pepper to taste. Heat through and serve warm, garnished with parsley if desired.
Notes
- Ensure the butternut squash is completely cooked for a smoother texture.
- This soup can be made in advance and stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Oven
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 65 mg
Keywords: creamy butternut squash soup, butternut squash, soup recipe