We are getting ready for the fall, here! well, almost. There are still 30 degrees in Tel Aviv, but I have hope and I am getting ready for the first rainy day stuffing the refrigerator with this cozy butternut squash soup.
As you guys know I am a big fan of seasons and seasonal flavors, so being halfway through October, I cannot ignore the pumpkin fest going on around here! So, grab your apron and get ready, because this is the easiest butternut squash soup you can find, or for sure the faster.
I don’t know about you, but I am a fan of butternut squash soup since kindergarten. They used to make this soup there once in a while, and I just LOVED IT. I loved it to the point that my mother had to ask the nuns for the recipes. Now, I am not sure if this is the recipes they gave her, but this is the one I am having since then in my house.
Sadly, both my husband and my child aren’t big fans of this particular soup. Apparently it’s a bit too sweet for their taste. They prefer stronger flavors. But isn’t this the all point of having butternut squash soup?! Yes it is, exactly! Anyways, this doesn’t stop me from preparing the perfect fall comfort food any time I want or need 🙂 I usually share it with my neighbors or I refrigerate all the rest. This soup freezes extremely well, so you can keep it for a few months in the freezer and satisfy also your winter cravings.
Creamy Butternut Squash Soup Ingredients
What do you need to make this easy butternut squash soup recipe:
- Butternut squash: try to find a medium/big squash at your vegetables store/farmer place. If you are not a fan of cutting butternut squash and you prefer to make this step faster (and easier) , you can also purchase the pre-cut ones. In this case make sure to get enough squash (opt for a bigger piece, just to be on the safe side).
- Sweet potatoes, potatoes & onion: also medium size.
- Heavy Cream, milk or coconut milk: I leave this choice to you. I personally prefer to add cream to mine. I love extra-creamy soups, but if you are more of a healthy soup kinda person, I would suggest you go with milk or coconut milk.
- Salt, pepper, fresh rosemary and cinnamon for an extra of an extra layer of flavors
- Extra-virgin olive oil and water: changing the amount of water will also change the density of your soup.
Instructions
Creamy Butternut Squash Soup
Cuisine: ItalianDifficulty: Easy6
servings10
minutes40
minutesIngredients
600g Pumpkin
400g Sweet potatoes
400g Potatoes
100g Onion
1.5L Water
50ml Heavy cream, milk or coconut milk
1 spoon Extra-virgin olive oil
Rosemary a tuft
Salt & black pepper & cinnamon a pinch
Directions
- Cut your veggies. Peel butternut squash, potatoes, sweet potatoes and onion. Chop them into medium/small pieces
- In a large pot, sauté onion with oil. Cook it for about 3 min over a low heat.
- Add the rest of your veggies to the sauté together with water, a pinch of salt, pepper and rosemary.
- Cook the soup for about 30 mins, after it reaches a simmer, this step will take about 10 mins
- Once the vegetables are softened and most of the water evaporated, use an immersion blender to puree them.
- Add cream, cinnamon and croutons if you’d like.
What to serve with Butternut Squash Soup
I serve this soup as a main dish, usually with homemade croutons or Italian focaccia on the side, but you can also enrich its flavor with just a sprinkle of Parmesan cheese and few drops of Extra-virgin olive oil on top.
If you are looking for a side dish or a vegetarian appetizers to pair to this soup you can try:
- Vegeterian Fritters
- Rosted Cauliflower with Bechamelle & Parmesan
- Stuffed Peppers and Zucchini
If you love Soups you may also like
- Cream of Mushrooms Soup
- Minestrone Soup
