Butternut Squash Soup Recipe

Butternut Squash Soup Recipe

**Ingredients:**

– 1 large butternut squash, peeled, seeded, and cubed
– 1 medium onion, chopped
– 2 garlic cloves, minced
– 4 cups vegetable or chicken broth
– 1 cup heavy cream (optional for extra creaminess)
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional toppings: crispy bacon bits, roasted nuts, or croutons

**Instructions:**

1. **Roast the Butternut Squash (Optional):**
– Preheat your oven to 400°F (200°C).
– Toss the cubed butternut squash with olive oil, salt, and pepper.
– Spread it out on a baking sheet and roast for 25-30 minutes, until tender and caramelized.

2. **Cook the Soup:**
– In a large pot, heat 2 tablespoons of olive oil over medium heat.
– Add the chopped onion and sauté until soft and translucent, about 5 minutes.
– Add the minced garlic and cook for another minute, until fragrant.
– Add the roasted butternut squash (or add it raw if you skipped roasting) and pour in the broth.
– Bring to a boil, then reduce heat and simmer for 15-20 minutes, until the squash is very tender.

3. **Blend the Soup:**
– Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender in batches and blend until smooth.
– If the soup is too thick, add a bit more broth or water to reach your desired consistency.

4. **Add Cream (Optional):**
– Stir in the heavy cream for a richer, creamier texture. Heat through, but do not boil.

5. **Serve:**
– Ladle the soup into bowls and garnish with your choice of toppings, such as a drizzle of cream, crispy bacon bits, or croutons.
– Serve hot with crusty bread on the side.

Enjoy your warm and comforting butternut squash soup! Let me know if you need any variations or additional suggestions for this recipe.