Butternut Squash Soup

Ingredients

1. 1

   Step 1

   Sauté aromatics

   • Ingredients:
     • 1 tablespoon olive oil
     • 1 onion, diced
   • Action: Heat oil over medium heat. Cook onion 4–5 minutes until softened.
2. 2

   Step 2

   Add garlic and squash

   • Ingredients:
     • 3 cloves garlic, minced
     • Cubed squash
   • Action: Stir in garlic for 30 seconds until fragrant, then add squash.
3. 3

   Step 3

   Simmer

   • Ingredients:
     • 4 cups vegetable broth
     • 1 teaspoon salt
     • 1/2 teaspoons pepper
     • 1/2 teaspoons cinnamon
   • Action: Pour in broth and seasonings. Bring to a boil, reduce heat, and simmer 20–25 minutes until squash is tender.
4. 4

   Step 4

   Blend

   • Ingredients:
     • Cooked squash mixture
     • 1/2 cups light coconut milk (optional)
   • Action: Blend with an immersion blender until smooth. Stir in coconut milk if using.
5. 5

   Step 5

   Adjust and serve

   • Ingredients:
     • Additional salt, pepper, olive oil
     • Toasted pumpkin seeds (optional)
   • Action: Taste, adjust seasoning, and finish with a drizzle of olive oil and pepitas.

Step insights

• Sautéing onions first builds sweetness that balances the squash’s natural sugars.

• Adding garlic right before the squash keeps it fragrant instead of bitter.

• A gentle simmer (not a hard boil) prevents the squash from tasting watery.

• Blending while hot gives a glossier finish; an immersion blender is the least fussy route.

Equipment

• Large pot or Dutch oven

• Chef's knife

• Cutting board

• Immersion blender

• Measuring cups

• Ladle