Name: Butternut Squash Soup (Standard)
Prep time: 18 min
Cook time: 27 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1 Butternut Squash-medium, peeled, seeded, and cubed; 1 Onion-yellow, chopped; 2 Garlic-cloves, minced; 2 Carrots-medium, chopped; 4 Vegetable Broth; 1/2 Heavy Cream; 1/2 Ground Cinnamon; 1/4 Ground Nutmeg; 1 Salt; 1/2 Black Pepper

Recipe tier

A comforting and easy-to-make butternut squash soup, perfect for a cozy night in.

Total 45 min

Serves 6

Steps 5

Ingredients 10

Soundtrack the cook

Slow simmer · 60 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 18m Cook 27m Plate 5m Reset 10m

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Vegetables
1 900 g Butternut Squash-medium, peeled, seeded, and cubed
1 120 g Onion-yellow, chopped
2 4 g Garlic-cloves, minced
2 280 g Carrots-medium, chopped
Liquid
4 950 mL Vegetable Broth
120 mL Heavy Cream
Seasoning
3 g Ground Cinnamon
1.5 g Ground Nutmeg
1 6 g Salt
3 g Black Pepper

Equipment

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Instructions

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In a large pot or Dutch oven, combine the Vegetables and sauté over medium heat for about 5-7 minutes, until slightly softened.
Add the Vegetable Broth to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the butternut squash is tender.
Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth. Be cautious when blending hot liquids.
Return the blended soup to the pot. Stir in the Heavy Cream, Cinnamon, Nutmeg, Salt, and Pepper. Heat through, but do not boil.
Serve hot and garnish as desired.