Yo, let’s get cozy with some Creamy Butternut Squash Soup! This dish is all about capturing those warm vibes and filling your belly with some comfort food. Perfect for the chilly days when you need a little soul in your soup. Let’s dive into this creamy goodness!
Creamy Butternut Squash Soup
First things first, here’s what you need to whip up this delicious dish:
### Ingredients:
- 1 medium butternut squash, peeled and diced
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- Salt and pepper to taste
- ½ cup heavy cream (or coconut milk for a dairy-free option)
- Fresh parsley for garnish
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
- Then, toss in the minced garlic and sauté for an additional minute. You know it’s ready when your kitchen starts smelling amazing!
- Next, add the diced butternut squash to the pot, stirring occasionally until the squash starts to soften, about 10 minutes.
- Pour in the vegetable broth and sprinkle in the ginger and cinnamon. Season with salt and pepper to your taste.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes until the squash is tender.
- Using an immersion blender (or a regular blender – if you prefer), blend the soup until it’s smooth and creamy. Be careful not to burn yourself, fam!
- Stir in the heavy cream or coconut milk and heat gently until warmed through. Adjust seasoning as needed.
- Serve hot, garnished with fresh parsley for that finishing touch. Pair this soup with some crusty bread and you’re in for a treat!
Now you’re ready to enjoy a bowl of this creamy butternut squash soup. It’s rich, hearty, and just the kind of love you want in your life. Grab a spoon, and let’s go!
