Creamy Butternut Squash and Garlic Soup
Warm up on those chilly winter evenings with this deliciously creamy butternut squash and garlic soup. Not only is it bursting with flavor, thanks to roasted garlic and fragrant spices, but it also offers a wonderful array of nutrients. This vibrant soup is perfect for the whole family, even the little ones, making it an ideal comfort food. Paired with a hearty piece of bread, it transforms into a satisfying meal. Enjoy making this delightful dish, originally inspired by Today's Parent, October 2010.
8
Servings
N/A
Calories
8
Ingredients
Ingredients
Butternut Squash
2 lbs (small, halved, peeled, seeds removed, and cubed)
Canola Oil
1 tablespoon (for sautéing)
Garlic Cloves
4 cloves (minced)
Dried Oregano
2 teaspoons (for seasoning)
Paprika
1 teaspoon (for seasoning)
Ground Cinnamon
1/4 teaspoon (for seasoning)
Reduced-Sodium Vegetable Broth
5 cups (for soup base)
Cilantro
2 tablespoons (chopped for garnish)
Instructions
1
Begin by carefully slicing the butternut squash in half lengthwise using a sharp knife. Remove the seeds and peel the skin, then chop the flesh into approximately 1-inch cubes to yield about 5 cups.
2
In a large pot, heat the canola oil over medium heat. Add the minced garlic and cook for about 3 minutes until fragrant. Be careful not to burn the garlic.
3
Introduce the cubed butternut squash to the pot, along with the oregano, paprika, and cinnamon. Stir well and allow to cook for an additional 2 minutes, letting the spices infuse the squash.
4
Pour in the vegetable broth and increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for around 25 minutes or until the squash is tender.
5
Once cooked, use an immersion blender to purée the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender or food processor, blending until creamy, and return it to the pot.
6
Stir in the chopped cilantro and heat the soup through. Season with salt and pepper to taste before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main ingredient in this soup?
The primary ingredient is 2 pounds of butternut squash, which is peeled, seeded, and cubed into 1-inch pieces.
Is this butternut squash soup vegan?
Yes, this soup is vegan as it uses vegetable broth and contains no animal products.
How many servings does this recipe yield?
This recipe makes 8 servings, making it ideal for a family meal.
How long should the soup simmer?
The soup should simmer for approximately 25 minutes or until the butternut squash is tender.
What spices are used to season this soup?
The soup is seasoned with dried oregano, paprika, and ground cinnamon for a fragrant and flavorful profile.
Can I use a regular blender instead of an immersion blender?
Yes, you can carefully transfer the soup in batches to a blender or food processor to blend until creamy and smooth.
Is this recipe considered healthy?
Yes, it is described as a healthy, nutrient-rich soup that is perfect for families.
How many garlic cloves are needed for this recipe?
The recipe calls for 4 minced garlic cloves to provide a robust flavor.
What type of oil is recommended for sauteing the garlic?
One tablespoon of canola oil is used to saute the garlic at the beginning of the recipe.
Is this soup suitable for children?
Yes, it is specifically mentioned as being perfect for the whole family, including little ones.
What kind of broth is used in this recipe?
The recipe uses 5 cups of reduced-sodium vegetable broth as the liquid base.
How should I prepare the butternut squash?
The squash should be sliced in half, seeded, peeled, and chopped into 1-inch cubes.
How much cinnamon is included in the recipe?
The recipe includes 1/4 teaspoon of ground cinnamon to add a subtle warmth to the soup.
What is the total simmering time?
Once the mixture reaches a boil, you should reduce the heat and simmer for about 25 minutes.
What garnish is used for this soup?
Two tablespoons of chopped cilantro are stirred into the soup at the end as a garnish.
Is this a good recipe for winter?
Yes, it is described as an ideal comfort food for chilly winter evenings.
How many cups of cubed squash are required?
You should have approximately 5 cups of cubed butternut squash.
What can I serve with this soup?
The recipe suggests pairing the soup with a hearty piece of bread for a satisfying meal.
How do I prevent the garlic from burning?
Cook the minced garlic over medium heat for only about 3 minutes until it becomes fragrant.
How do I make the soup creamy?
The soup becomes creamy by pureeing the cooked squash and broth mixture using an immersion blender or food processor.
What is the recipe category?
This recipe is categorized as a Vegetable soup.
Does this soup contain any dairy products?
No, this soup is dairy-free; its creaminess comes from the pureed butternut squash.
Is the soup very spicy?
No, while it uses paprika and garlic, it is flavorful and aromatic rather than spicy.
How much paprika should I add?
The recipe calls for 1 teaspoon of paprika.
Where did this recipe originate?
This dish was originally inspired by a recipe from Today's Parent, October 2010.
Should I cook the squash before adding the broth?
Yes, the squash is cooked with the garlic and spices for about 2 minutes before the broth is added.
Can I use dried herbs?
Yes, the recipe specifically requires 2 teaspoons of dried oregano.
What is the final step before serving?
The final step is to season the soup with salt and pepper to taste after it has been pureed and heated through.
What size should the squash pieces be chopped into?
The squash should be chopped into approximately 1-inch cubes.
How much canola oil is needed?
You will need 1 tablespoon of canola oil.