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30-Minute Butternut Squash Soup: Best Creamy Recipe

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A quick, creamy, and flavorful butternut squash soup that comes together in under 30 minutes. This recipe uses a quick sauté technique to caramelize vegetables, resulting in a rich, restaurant-quality texture without the long simmer.

Ingredients

Scale
  • 3 lbs butternut squash, peeled and cubed
  • 2 tbsp unsalted butter
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable or chicken broth (low-sodium)
  • ½ cup heavy cream
  • ½ tsp ground nutmeg
  • 1 tsp dried sage
  • Salt and black pepper to taste
  • 1 tbsp maple syrup (optional)

Instructions

  1. Prep the squash by peeling, removing seeds, and cutting into 1-inch cubes. Rinse and set aside.
  2. Heat butter in a large pot over medium heat. Add diced onion and a pinch of salt, cooking until translucent and soft.
  3. Add minced garlic to the pot and cook for the last 30 seconds until fragrant, being careful not to burn.
  4. Add squash cubes to the pot and stir to coat in the butter and onion mixture. Cook for about 5 minutes until edges begin to soften.
  5. Pour in the broth and add dried sage, nutmeg, and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes until squash is fork-tender.
  6. Remove pot from heat and use an immersion blender to puree the soup until completely smooth.
  7. Stir in heavy cream and maple syrup (if using). Taste and adjust seasoning with salt and pepper. Heat gently for one more minute without boiling.

Notes

If the soup is too thick, add a splash more broth. Do not boil after adding cream to prevent separation. For a dairy-free option, swap butter for olive oil and heavy cream for coconut cream. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: butternut squash soup, creamy soup, 30 minute recipes, fall recipes, vegetarian soup, quick dinner, comfort food

Find it online: https://twirltaste.com/30-minute-butternut-squash-soup-best-creamy-recipe/