Butternut Squash Soup

Name: Butternut Squash Soup
Total time: 50 min
Yield: 6
Ingredients: 1 large butternut squash; 1 yellow onion; 3 cloves garlic; 4 cups vegetable broth; 1/2 cup heavy cream; 1 tsp ground nutmeg; 2 tbsp butter; Salt and pepper to taste

By Nature's Market

VegetarianComfort FoodLocal

Creamy, comforting soup made with locally grown butternut squash, warming spices, and a touch of Vermont cream.

Total Time

50 min

Servings

Difficulty

Medium

Season

Fall

Directions

1
Peel, seed, and cube the butternut squash into 1-inch pieces.
2
Melt butter in a large pot over medium heat. Add onion and sauté until softened, about 5 minutes.
3
Add garlic and cook for 1 minute until fragrant.
4
Add squash cubes and vegetable broth. Bring to a boil, then reduce heat and simmer for 25-30 minutes until squash is tender.
5
Use an immersion blender to puree until smooth. Alternatively, blend in batches in a regular blender.
6
Stir in cream and nutmeg. Season with salt and pepper. Heat through and serve.

Chef's Tips

For a vegan version, substitute coconut cream for heavy cream. The soup freezes beautifully - make a double batch! Roasting the squash instead of boiling creates a deeper, more complex flavor.

Find These Ingredients at Nature's Market

303 Center Hill Rd, Manchester Center, VT • Mon-Sat 9-6, Sun Closed