Autumn Gold Butternut Squash Soup 🍲
Cook Time: 20 minutes
Prep Time: 15 minutes
Total Time: 35 minutes
Servings: 6
Description:
Indulge in the delightful flavors of autumn with this comforting Autumn Gold Butternut Squash Soup. This recipe, crafted with love, incorporates a blend of wholesome ingredients to create a velvety smooth soup that’s not only delicious but also nourishing. Perfect for chilly evenings or gatherings with loved ones, this soup is sure to become a favorite in your kitchen.
Ingredients:
- 1 medium butternut squash
- 1 onion
- 2 carrots
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1/4 teaspoon thyme
- 2 bay leaves
- 1 celery stalk
- 2 tablespoons olive oil
- 1 quart water
- Salt and pepper to taste
Nutritional Information (per serving):
- Calories: 190.4
- Fat Content: 2.3g
- Saturated Fat Content: 0.4g
- Cholesterol Content: 0mg
- Sodium Content: 270.1mg
- Carbohydrate Content: 43.3g
- Fiber Content: 5.7g
- Sugar Content: 18.4g
- Protein Content: 3.7g
Instructions:
| Step | Description |
|---|---|
| 1 | Begin by preparing the butternut squash. Peel and dice the squash into small chunks. |
| 2 | In a large pot, bring water to a boil. Add the diced butternut squash and cook until tender, about 10-15 minutes. Once cooked, remove the squash from the pot, reserving the cooking liquid for later use. |
| 3 | While the squash is cooking, chop the onion, carrots, and celery. |
| 4 | In a separate pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, stirring occasionally. |
| 5 | Once the onion is translucent, add the nutmeg, cinnamon, thyme, and bay leaves to the pot. Stir to combine and let the spices toast for a minute to release their flavors. |
| 6 | Add the chopped carrots and celery to the pot with the onions and spices. Pour in the reserved cooking liquid from the butternut squash. Cover the pot and let the vegetables simmer until the carrots are tender, about 10 minutes. |
| 7 | Once the carrots are tender, remove the pot from the heat and discard the bay leaves. |
| 8 | Using a blender or immersion blender, puree the cooked vegetables until smooth. If needed, add more water to achieve your desired consistency. |
| 9 | Return the pureed soup to the pot and place it back on the stove over medium heat. |
| 10 | Whisk in any additional juices or broth that may have separated from the puree. |
| 11 | Allow the soup to simmer for a few more minutes, stirring occasionally. Taste and adjust the seasoning with salt and pepper as needed. |
| 12 | Once the soup is heated through and seasoned to perfection, ladle it into bowls and serve hot. Enjoy the comforting flavors of autumn with each spoonful! |
