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Cozy Butternut Squash Soup – Easy Budget Family Meal

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This cozy butternut squash soup is a budget-friendly, family-friendly meal that comes together in about 40 minutes. It’s silky, savory, and naturally sweet, perfect for busy weeknights.

Ingredients

Scale
  • 1 medium butternut squash (about 3 pounds), peeled, seeded, and cubed into 1-inch pieces
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken or vegetable broth
  • 1 cup water
  • 1/2 cup heavy cream or full-fat coconut milk
  • 2 tablespoons butter or olive oil
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper, freshly ground
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg (optional)
  • Optional garnish: roasted pumpkin seeds, a swirl of cream, or fresh thyme

Instructions

  1. Prep the squash: Using a sharp vegetable peeler, remove the skin from the butternut squash. Cut off the top and bottom ends, then slice the squash in half where the narrow neck meets the round bulb. Scoop out the seeds and stringy bits with a spoon. Cube both pieces into 1-inch chunks.
  2. Sauté the aromatics: Place a large pot over medium heat and add the butter or olive oil. Once shimmering, add the diced onion. Cook, stirring occasionally, until soft and translucent, about 4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Cook the squash: Add the cubed butternut squash to the pot, along with the salt, pepper, cinnamon, and nutmeg. Stir to coat. Pour in the broth and water, ensuring the squash is mostly covered. Bring to a boil, then reduce heat to low, cover, and simmer until the squash is fork-tender, about 15 minutes.
  4. Blend until smooth: Turn off the heat. Using an immersion blender, blend the soup directly in the pot until completely smooth. If using a regular blender, let the soup cool for 5 minutes, then blend in batches, filling the blender no more than halfway. Hold the lid down with a towel and blend until smooth.
  5. Add the cream: Return the blended soup to the pot (if needed) and place over low heat. Stir in the heavy cream or coconut milk. Taste and adjust seasoning with additional salt and pepper. Warm through for 2 minutes, but do not let it boil.
  6. Serve and garnish: Ladle the soup into bowls. Garnish with a swirl of cream, roasted pumpkin seeds, or fresh thyme if desired. Serve hot with crusty bread or a grilled cheese sandwich.

Notes

Don’t skip the cinnamon—it enhances the squash’s natural sweetness without making the soup taste like dessert. For a dairy-free version, use olive oil and full-fat coconut milk. The soup tastes even better the next day as flavors meld. To thicken, simmer uncovered; to thin, add more broth or water.

Nutrition

Keywords: butternut squash soup, easy soup, budget-friendly, family meal, cozy soup, fall soup, winter soup

Find it online: https://forkmila.com/cozy-butternut-squash-soup-easy-budget-family-meal/