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- 1 medium butternut squash - 1 large onion - 2 cloves garlic - 1 carrot - 1 celery stalk - 4 cups vegetable broth - Ground ginger and cinnamon - Olive oil - Salt and pepper - Coconut milk (optional) - Fresh parsley or chives - Croutons for topping - Chili flakes for heat - Other herbs like thyme or rosemary - Large pot - Immersion blender or countertop blender - Cutting board and knife When I make cozy butternut squash soup, I love using fresh ingredients. The squash gives the soup a sweet flavor and creamy texture. Start with a medium butternut squash. Peel and cube it to make it easy to cook. Next, grab a large onion and chop it finely. The onion adds depth to the soup. For a kick of flavor, I add two cloves of garlic, minced. A diced carrot and a celery stalk also enhance the taste. For the base, I pour in four cups of vegetable broth. This broth is key and makes the soup rich. To spice it up, I add ground ginger and cinnamon. A splash of olive oil helps the veggies cook nicely. Don’t forget salt and pepper to taste! Sometimes, I stir in half a cup of coconut milk. It makes the soup even creamier. For a fresh touch, I garnish with parsley or chives. If you want extra flavor, consider adding croutons on top. Chili flakes can add some heat if you like spice. Fresh herbs like thyme or rosemary can also boost the taste of the soup. To make this soup, you’ll need a large pot, an immersion blender, or a countertop blender. A cutting board and knife are also essential for prep work. Using these simple ingredients and tools, you’ll create a comforting and tasty soup. - Heat 1 tablespoon of olive oil in a large pot over medium heat. - Add 1 large chopped onion, 1 diced carrot, and 1 diced celery stalk. - Cook the mix for about 5-7 minutes until the veggies soften. - Stir in 2 minced garlic cloves. - Cook for another minute until you smell the garlic's warm aroma. - Add 1 medium cubed butternut squash to the pot. - Stir and sauté for about 3-4 minutes to mix the flavors. - Sprinkle in 1 teaspoon of ground ginger, 1 teaspoon of ground cinnamon, salt, and pepper. - Pour in 4 cups of vegetable broth. Bring it to a boil, then lower the heat to simmer for 20-25 minutes. The squash should become tender. - Remove the pot from heat. - Use an immersion blender to puree the soup until it is smooth. If using a countertop blender, blend carefully in batches. - For creaminess, stir in 1/2 cup of coconut milk if you want. - Heat the soup gently on low until it is warmed through. To get the right consistency for your soup, control the broth amount. If you want a thicker soup, use less broth. If you prefer it thinner, add more broth. This way, you can make it just how you like it. Blending the soup properly is key for smoothness. I recommend using an immersion blender. This tool lets you blend right in the pot. If you use a countertop blender, blend in batches. Make sure to cool the soup a bit first. This keeps it from splattering everywhere. Spices and herbs can make a big difference. Ground ginger and cinnamon add warmth and depth. You can also try adding nutmeg for a cozy twist. For an extra kick, roast some garlic. Roasting makes garlic sweet and rich. Just wrap it in foil and roast until soft. Then, squeeze it into the soup for a lovely flavor boost. Coconut milk gives the soup a rich, creamy flavor. If you like dairy, you can use heavy cream instead. Both options taste great, so choose what you like best. If you want a vegan option, stick with coconut milk. It keeps the soup creamy without any dairy. You can also use half the amount if you want it lighter. This way, you can enjoy a cozy bowl that fits your diet. {{image_2}} You can use different types of squash for this soup. Other winter squashes like acorn or kabocha work well. They have a similar sweetness and texture. You can also try sweet potatoes. Sweet potatoes add a rich, sweet flavor and a lovely orange color. Want to change things up? You can add beans for more protein. Black beans or cannellini beans fit nicely. They add heartiness to the soup. You can also toss in some greens. Spinach or kale adds color and nutrients. Just stir them in before blending. Seasonal spices can change the soup's vibe. In autumn, add nutmeg for a warm, cozy taste. For spring, fresh herbs like basil or cilantro brighten the flavor. Using seasonal ingredients helps you enjoy the soup all year. To store leftover soup, let it cool first. Pour the soup into airtight containers. Glass or BPA-free plastic containers work best. Make sure to leave some space at the top. This space allows the soup to expand if it freezes. To freeze the soup, follow these steps: 1. Cool the soup completely. 2. Use freezer-safe containers or bags. 3. Label them with the date. 4. Lay bags flat for easy stacking. When you're ready to eat, thaw the soup overnight in the fridge. For quick thawing, place the container in cold water. To reheat, either warm it on the stove or use the microwave. Stir well to ensure even heating. In the fridge, the soup lasts about 4-5 days. When frozen, it keeps well for 3 months. After this time, it may lose flavor and texture. Always check for signs of spoilage before eating. Butternut squash soup lasts about 3 to 5 days in the fridge. Store it in an airtight container for the best freshness. To keep it tasty, let the soup cool before putting it in the fridge. If you want to enjoy it later, just reheat on the stove or in the microwave. Yes, you can easily make butternut squash soup vegan. Instead of coconut milk, use almond or cashew milk for creaminess. For broth, use vegetable broth, which is already in the recipe. Just skip any dairy. The soup will still taste rich and delicious. Yes, frozen butternut squash works well. To use it, add the frozen cubes directly to the pot. You may need to cook it a bit longer. Check if it's tender by piercing it with a fork. Frozen squash saves prep time and still gives great flavor. Butternut squash soup pairs well with crusty bread or warm rolls. You can also serve it with a side salad for a complete meal. Try topping the soup with croutons or seeds for extra crunch. Enjoy it with a sprinkle of fresh herbs for added flavor. In this blog post, we explored how to make a delicious butternut squash soup. We covered key ingredients like squash, onion, garlic, and spices. I shared step-by-step instructions for cooking and blending the soup. We also looked at tips for flavor and ways to customize your dish. Finally, I discussed storage options to keep your soup fresh. Now, you can enjoy a tasty, warm bowl of soup anytime you want.

Cozy Butternut Squash Soup

Warm up your day with this delicious and creamy Cozy Butternut Squash Soup! This simple recipe combines the sweetness of butternut squash with savory spices and vegetables to create a comforting bowl of goodness. Perfect for chilly evenings, it's easy to make and great for meal prep. Click through to explore the full recipe, including tips on how to add a creamy finish with coconut milk. Dive into comfort food today!
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Ingredients
  

1 medium butternut squash, peeled and cubed

1 large onion, chopped

2 cloves garlic, minced

1 carrot, diced

1 celery stalk, diced

4 cups vegetable broth

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1 tablespoon olive oil

Salt and pepper to taste

1/2 cup coconut milk (optional)

Fresh parsley or chives for garnish

Instructions
 

Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté for about 5-7 minutes until the vegetables are softened.

    Add Garlic: Stir in the minced garlic and sauté for another minute until fragrant.

      Cook the Squash: Add the cubed butternut squash to the pot and stir to combine. Cook for another 3-4 minutes.

        Season and Simmer: Add the ground ginger, ground cinnamon, salt, and pepper. Pour in the vegetable broth, bringing the mixture to a boil. Reduce heat and let it simmer for about 20-25 minutes, or until the squash is tender.

          Blend the Soup: Remove the pot from heat. Using an immersion blender, puree the soup until smooth. (Alternatively, carefully transfer to a countertop blender in batches to blend.)

            Finish with Coconut Milk: If desired, stir in the coconut milk for added creaminess and flavor. Heat the soup gently on low heat until warmed through.

              Serve: Taste and adjust seasoning if necessary. Ladle the soup into bowls and garnish with fresh parsley or chives.

                Prep Time: 10 minutes | Total Time: 50 minutes | Servings: 4