How do I make creamy squash soup?

Ingredients:

  • 1 medium butternut squash, peeled and cubed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • Salt and pepper to taste
  • Optional: croutons, toasted pumpkin seeds, or a drizzle of olive oil for serving

Instructions:

  1. In a large pot, sauté the onion and garlic in a little bit of oil until fragrant.
  2. Add the squash and vegetable broth. Bring to a boil, then reduce heat and simmer until the squash is tender, about 15 minutes.
  3. Puree the soup using an immersion blender or a regular blender until smooth.
  4. Stir in the heavy cream. Season with salt and pepper to taste.
  5. Serve immediately, garnished as desired.

Tips:

  • For a richer flavor, roast the squash before adding it to the soup.
  • To make the soup vegan, use coconut milk or almond milk instead of heavy cream.
  • Add a pinch of nutmeg or cinnamon for extra warmth.
  • Serve with a side of crusty bread or a salad for a complete meal.

FAQs:

  • Can I use other types of squash? Yes, you can use any type of winter squash, such as acorn squash, pumpkin, or kabocha.
  • How do I reheat the soup? You can reheat the soup on the stovetop or in the microwave.
  • How long will the soup keep in the refrigerator? The soup will keep in the refrigerator for up to 3 days.
  • Can I freeze the soup? Yes, you can freeze the soup for up to 3 months.
  • What are some other ways to make creamy squash soup? You can add roasted carrots, sweet potatoes, or parsnips to the soup for extra flavor and nutrition.

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