- VE
Ultra Creamy Butternut Squash Soup
This recipe is silky smooth, naturally sweet, and made with simple pantry staples. Roasted carrots, onion, and just a touch of maple syrup balance the rich squash flavor, while cream makes every spoonful velvety.
Ingredients
Instructions
- Step 1
In a large pot over medium heat, gently melt the butter with the olive oil, making sure the butter does not brown. Add onion, carrots, and celery, and sauté until softened, 6–7 minutes. Stir in the garlic and cook for 1 minute.
- Step 2
Add the butternut squash, potato, salt, black pepper, nutmeg, and cayenne (if using). Stir to coat the vegetables.
- Step 3
Pour in the broth. Bring to a boil, then reduce heat and simmer 20–25 minutes, until the squash and potato are fork-tender.
- Step 4
Blend the soup until smooth and creamy. Use an immersion blender directly in the pot, or carefully transfer the soup to a blender in batches. If using a blender, return the pureed soup to the pot once blended.
- Step 5
Stir in the cream, maple syrup, and lemon juice. Taste and adjust seasoning with additional salt and black pepper, if needed.
- Step 6
Ladle into bowls and serve hot with your favorite toppings.
Tips & Tricks
@browndis
Hey, I’m Adis! Georgia-based nurse, mom, and food photographer with an endless love for good flavor. My recipes are rooted in culture, travel, and the comforting flavors of home. I was raised in an Ethiopian household in Minneapolis, where the air was always filled with the aroma of warm spices and herbs. Those early meals taught me that food is a form of love—a language that connects people across tables and traditions
Per serving
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