BEST Butternut Squash Soup Recipe Stovetop, Instant Pot or CrockPot from www.gimmesomeoven.com
Introduction
Squash soup is a healthy and delicious way to enjoy the flavors of fall. This recipe for squash soup is easy to make and perfect for a cozy night in. With a creamy, velvety texture and a warm, comforting taste, this soup is sure to become a family favorite.
Ingredients
To make this squash soup recipe, you will need: - 2 pounds of squash (butternut or acorn) - 2 tablespoons of olive oil - 1 onion, chopped - 2 cloves of garlic, minced - 4 cups of chicken or vegetable broth - 1/2 cup of heavy cream - Salt and pepper to taste
Squash
For this recipe, you can use either butternut or acorn squash. Butternut squash has a slightly sweeter flavor and is easier to peel and chop. Acorn squash has a slightly nuttier flavor and is harder to peel and chop.
Broth
You can use either chicken or vegetable broth for this recipe. If you want to make the soup vegetarian, use vegetable broth.
Instructions
1. Preheat your oven to 375 degrees Fahrenheit. 2. Cut the squash in half lengthwise and remove the seeds and pulp. Place the squash cut-side down on a baking sheet and roast for 45-50 minutes, or until the flesh is tender. 3. While the squash is roasting, heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until soft and fragrant. 4. Once the squash is done roasting, remove it from the oven and let it cool for a few minutes. Use a spoon to scoop out the flesh and add it to the pot with the onions and garlic. 5. Add the chicken or vegetable broth to the pot and bring to a simmer. Let the soup simmer for 10-15 minutes, or until the flavors have melded together. 6. Use an immersion blender or a regular blender to puree the soup until it is smooth and creamy. 7. Stir in the heavy cream and season with salt and pepper to taste. 8. Serve the soup hot, garnished with a drizzle of olive oil, croutons, or fresh herbs.
Nutrition
This squash soup recipe makes 6 servings, with each serving containing: - Calories: 200 - Fat: 14g - Carbohydrates: 18g - Fiber: 3g - Protein: 3g Squash is a great source of vitamins A and C, as well as fiber and potassium. The heavy cream adds a rich and creamy flavor to the soup, but you can skip it or use a lighter cream to reduce the fat content. Overall, this squash soup is a healthy and satisfying meal that is perfect for chilly autumn evenings.