Ingredients
Scale
- 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 cups vegetable broth (or chicken broth)
- 1/2 cup heavy cream (or full-fat coconut milk for a vegan option)
- 1 tablespoon maple syrup
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and black pepper to taste
- Optional garnish: Toasted pumpkin seeds (pepitas), a drizzle of cream, or fresh_sage
Instructions
- Start by preparing your vegetables. Peel the butternut squash using a sharp vegetable peeler, then cut it in half lengthwise to scoop out the seeds. Dice the squash into uniform 1-inch cubes to ensure even cooking. Chop the onion, mince the garlic, and grate the fresh ginger. Having these aromatics ready will make the cooking process smooth and stress-free.
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook for about 5 minutes until it becomes translucent and soft. Stir in the garlic and ginger, cooking for another minute until fragrant. Add the cubed butternut squash, cinnamon, and nutmeg, stirring to coat the squash in the aromatics. Pour in the broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 20 to 25 minutes, or until the squash is fork-tender.
- Once the squash is soft, remove the pot from the heat. Use an immersion blender to puree the soup directly in the pot until it is completely smooth. If you are using a standard blender, work in batches and be careful with the hot liquid. Stir in the heavy cream and maple syrup. Season with salt and pepper to taste. Ladle the soup into warm bowls and garnish with toasted pumpkin seeds, a swirl of cream, or a few leaves of fresh sage for a beautiful presentation.
- Cook Time: 45 minutes