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Lisa Dishes

Cozy Creamy Butternut Squash Soup Simple and Tasty

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To make cozy creamy butternut squash soup, gather these simple ingredients: - 1 medium butternut squash, peeled and cubed - 1 medium onion, chopped - 2 cloves garlic, minced - 1 carrot, diced - 1 apple (such as Granny Smith), peeled and chopped - 4 cups vegetable broth - 1 teaspoon ground cinnamon - 1 teaspoon ground nutmeg - 1 cup coconut milk (or heavy cream for non-vegan option) - 2 tablespoons olive oil - Salt and pepper to taste - Fresh parsley or chives for garnish You can easily swap out some ingredients if needed: - For butternut squash, use pumpkin or sweet potatoes. - Instead of coconut milk, try almond milk or heavy cream. - Use yellow onion if you don’t have a medium onion. - Any firm apple works, like Honeycrisp or Fuji. - For vegetable broth, you can use chicken broth if not vegan. Each serving of this soup is not just tasty; it’s healthy too. Here’s what you get per serving: - Calories: 220 - Protein: 3g - Fat: 9g - Carbohydrates: 34g - Fiber: 5g - Sugar: 6g - Sodium: 450mg With its rich flavors and wholesome ingredients, this soup is sure to warm you up! - Start by peeling the butternut squash and cubing it into small pieces. - Next, chop the onion and dice the carrot. - Peel and chop the apple, choosing a tart one like Granny Smith. - Mince the garlic cloves and set everything aside. - In a large pot, heat the olive oil over medium heat. - Add the chopped onion and diced carrot. Cook for about 5 minutes. - Stir until the onion looks clear. Then, add in the minced garlic. - Sauté the garlic for one more minute until you smell its nice aroma. - Now, toss in the cubed butternut squash and chopped apple. - Stir and cook for another 5 minutes. This helps the flavors mix. - Sprinkle in the ground cinnamon and nutmeg. Stir them well into the veggies. - Pour in 4 cups of vegetable broth. Bring it to a boil, then lower the heat. - Cover the pot and let it simmer for 20 to 25 minutes. Cook until the squash is soft. - Carefully remove the pot from the heat once the squash is tender. - Use an immersion blender to purée the soup until it’s smooth. - If you don’t have an immersion blender, transfer it to a regular blender. - After blending, return the soup to the pot. - Stir in 1 cup of coconut milk or heavy cream for richness. - Heat it gently until warm and season with salt and pepper to your taste. - For a lovely finish, serve in warm bowls, garnished with fresh parsley. To save time, prep your veggies in advance. Peel and cube the butternut squash the night before. Store it in the fridge. You can also chop your onion and carrot ahead of time. This way, you can make the soup in under 30 minutes. For a creamy soup, blend until smooth. Use an immersion blender for easy mixing. If you prefer a chunkier soup, blend only half of it. This gives you a nice balance of smoothness and texture. Add the coconut milk at the end for a rich feel without losing the texture. To boost flavor, add fresh herbs like thyme or rosemary while cooking. A squeeze of lemon juice can brighten the soup's taste. You can also sprinkle some chili flakes for a kick. Experiment with spices like ginger or cumin for a unique twist. {{image_2}} You can easily make this soup vegan or non-vegan. For the vegan version, use coconut milk. This gives the soup a rich, creamy taste without any dairy. If you prefer a non-vegan option, heavy cream works great too. Both choices add a lovely texture to the soup, so pick what you like best. Want a heartier soup? You can add protein easily. Chickpeas or lentils blend well with the flavors. They also boost the nutrition. For meat lovers, shredded chicken or turkey fits nicely. Just stir it in when you add the coconut milk or cream. This makes the soup filling and satisfying. Feel free to swap out ingredients based on the season. In fall, try adding roasted pumpkin or sweet potatoes. They pair wonderfully with the squash. In winter, root vegetables like parsnips or turnips can add depth. You can even toss in some fresh herbs for a burst of flavor. Experimenting keeps the soup fresh and exciting! To store leftover soup, let it cool first. Transfer the soup to an airtight container. This helps keep it fresh. You can store it in the fridge for up to five days. Make sure to label the container with the date. This way, you’ll know when to eat it. If you want to save the soup for later, freezing is a great option. Pour the cooled soup into a freezer-safe container. Leave some space at the top for expansion. Seal the container tightly and freeze it. The soup will last for about three months in the freezer. When you’re ready to enjoy it, just thaw it overnight in the fridge. Reheating soup is easy. You can use the stove or microwave. If using the stove, pour the soup into a pot. Heat it over medium heat until it’s hot. Stir often to prevent sticking. If you use a microwave, place the soup in a microwave-safe bowl. Heat it in 30-second intervals, stirring in between. Always check the temperature before eating. Enjoy your cozy soup! Yes, you can make this soup in advance. It tastes great after some time in the fridge. Just store it in an airtight container. When you are ready to eat, reheat it on the stove or in the microwave. The flavors will deepen, making it even more delicious. If you want to skip coconut milk, use heavy cream. You can also try almond milk for a lighter option. Soy milk can work, too. Each option changes the flavor slightly, but it still keeps the soup creamy. Absolutely! You can add carrots, sweet potatoes, or even spinach. Just chop them small so they cook well. Adding more veggies boosts nutrition and flavor. Feel free to get creative! This soup lasts about 4 to 5 days in the fridge. Make sure it stays in a sealed container. If you notice any off smells, it’s best to toss it out. Always trust your nose when it comes to food safety! This article covered the key ingredients, tips, and steps for making a delicious soup. I shared easy ingredient substitutes and nutritional info to help you choose wisely. I offered time-saving tips and ways to enhance flavor and texture. You learned about variations, like vegan options and adding protein. Finally, I discussed proper storage and answered common questions. Remember, cooking is fun. Experiment and make it your own! Enjoy your tasty soup!

Warm up your kitchen with a bowl of Cozy Creamy Butternut Squash Soup! This simple and tasty recipe blends the rich flavors of squash with easy steps you can follow. Whether you’re cooking for yourself or guests, this soup brings comfort to your table. Let’s dive into the ingredients and steps to create a dish that will warm your heart and satisfy your taste buds!

Ingredients

List of Ingredients

To make cozy creamy butternut squash soup, gather these simple ingredients:

– 1 medium butternut squash, peeled and cubed

– 1 medium onion, chopped

– 2 cloves garlic, minced

– 1 carrot, diced

– 1 apple (such as Granny Smith), peeled and chopped

– 4 cups vegetable broth

– 1 teaspoon ground cinnamon

– 1 teaspoon ground nutmeg

– 1 cup coconut milk (or heavy cream for non-vegan option)

– 2 tablespoons olive oil

– Salt and pepper to taste

– Fresh parsley or chives for garnish

Substitute Options for Ingredients

You can easily swap out some ingredients if needed:

– For butternut squash, use pumpkin or sweet potatoes.

– Instead of coconut milk, try almond milk or heavy cream.

– Use yellow onion if you don’t have a medium onion.

– Any firm apple works, like Honeycrisp or Fuji.

– For vegetable broth, you can use chicken broth if not vegan.

Nutritional Information per Serving

Each serving of this soup is not just tasty; it’s healthy too. Here’s what you get per serving:

– Calories: 220

– Protein: 3g

– Fat: 9g

– Carbohydrates: 34g

– Fiber: 5g

– Sugar: 6g

– Sodium: 450mg

With its rich flavors and wholesome ingredients, this soup is sure to warm you up!

Step-by-Step Instructions

Preparation Steps

– Start by peeling the butternut squash and cubing it into small pieces.

– Next, chop the onion and dice the carrot.

– Peel and chop the apple, choosing a tart one like Granny Smith.

– Mince the garlic cloves and set everything aside.

Cooking Directions

– In a large pot, heat the olive oil over medium heat.

– Add the chopped onion and diced carrot. Cook for about 5 minutes.

– Stir until the onion looks clear. Then, add in the minced garlic.

– Sauté the garlic for one more minute until you smell its nice aroma.

– Now, toss in the cubed butternut squash and chopped apple.

– Stir and cook for another 5 minutes. This helps the flavors mix.

– Sprinkle in the ground cinnamon and nutmeg. Stir them well into the veggies.

– Pour in 4 cups of vegetable broth. Bring it to a boil, then lower the heat.

– Cover the pot and let it simmer for 20 to 25 minutes. Cook until the squash is soft.

Blending and Finishing Touches

– Carefully remove the pot from the heat once the squash is tender.

– Use an immersion blender to purée the soup until it’s smooth.

– If you don’t have an immersion blender, transfer it to a regular blender.

– After blending, return the soup to the pot.

– Stir in 1 cup of coconut milk or heavy cream for richness.

– Heat it gently until warm and season with salt and pepper to your taste.

– For a lovely finish, serve in warm bowls, garnished with fresh parsley.

Tips & Tricks

Time-Saving Tips

To save time, prep your veggies in advance. Peel and cube the butternut squash the night before. Store it in the fridge. You can also chop your onion and carrot ahead of time. This way, you can make the soup in under 30 minutes.

How to Achieve the Perfect Texture

For a creamy soup, blend until smooth. Use an immersion blender for easy mixing. If you prefer a chunkier soup, blend only half of it. This gives you a nice balance of smoothness and texture. Add the coconut milk at the end for a rich feel without losing the texture.

Flavor Enhancements

To boost flavor, add fresh herbs like thyme or rosemary while cooking. A squeeze of lemon juice can brighten the soup’s taste. You can also sprinkle some chili flakes for a kick. Experiment with spices like ginger or cumin for a unique twist.

Variations

Vegan vs. Non-Vegan Options

You can easily make this soup vegan or non-vegan. For the vegan version, use coconut milk. This gives the soup a rich, creamy taste without any dairy. If you prefer a non-vegan option, heavy cream works great too. Both choices add a lovely texture to the soup, so pick what you like best.

Adding Protein for a Heartier Soup

Want a heartier soup? You can add protein easily. Chickpeas or lentils blend well with the flavors. They also boost the nutrition. For meat lovers, shredded chicken or turkey fits nicely. Just stir it in when you add the coconut milk or cream. This makes the soup filling and satisfying.

Seasonal Ingredient Swaps

Feel free to swap out ingredients based on the season. In fall, try adding roasted pumpkin or sweet potatoes. They pair wonderfully with the squash. In winter, root vegetables like parsnips or turnips can add depth. You can even toss in some fresh herbs for a burst of flavor. Experimenting keeps the soup fresh and exciting!

Storage Info

How to Store Leftover Soup

To store leftover soup, let it cool first. Transfer the soup to an airtight container. This helps keep it fresh. You can store it in the fridge for up to five days. Make sure to label the container with the date. This way, you’ll know when to eat it.

Freezing Instructions

If you want to save the soup for later, freezing is a great option. Pour the cooled soup into a freezer-safe container. Leave some space at the top for expansion. Seal the container tightly and freeze it. The soup will last for about three months in the freezer. When you’re ready to enjoy it, just thaw it overnight in the fridge.

Reheating Guidelines

Reheating soup is easy. You can use the stove or microwave. If using the stove, pour the soup into a pot. Heat it over medium heat until it’s hot. Stir often to prevent sticking. If you use a microwave, place the soup in a microwave-safe bowl. Heat it in 30-second intervals, stirring in between. Always check the temperature before eating. Enjoy your cozy soup!

FAQs

Can I make this soup in advance?

Yes, you can make this soup in advance. It tastes great after some time in the fridge. Just store it in an airtight container. When you are ready to eat, reheat it on the stove or in the microwave. The flavors will deepen, making it even more delicious.

What can I use instead of coconut milk?

If you want to skip coconut milk, use heavy cream. You can also try almond milk for a lighter option. Soy milk can work, too. Each option changes the flavor slightly, but it still keeps the soup creamy.

Can I add other vegetables to the soup?

Absolutely! You can add carrots, sweet potatoes, or even spinach. Just chop them small so they cook well. Adding more veggies boosts nutrition and flavor. Feel free to get creative!

How long does this soup last in the fridge?

This soup lasts about 4 to 5 days in the fridge. Make sure it stays in a sealed container. If you notice any off smells, it’s best to toss it out. Always trust your nose when it comes to food safety!

This article covered the key ingredients, tips, and steps for making a delicious soup. I shared easy ingredient substitutes and nutritional info to help you choose wisely. I offered time-saving tips and ways to enhance flavor and texture. You learned about variations, like vegan options and adding protein. Finally, I discussed proper storage and answered common questions.

Remember, cooking is fun. Experiment and make it your own! Enjoy your tasty soup!

To make cozy creamy butternut squash soup, gather these simple ingredients: - 1 medium butternut squash, peeled and cubed - 1 medium onion, chopped - 2 cloves garlic, minced - 1 carrot, diced - 1 apple (such as Granny Smith), peeled and chopped - 4 cups vegetable broth - 1 teaspoon ground cinnamon - 1 teaspoon ground nutmeg - 1 cup coconut milk (or heavy cream for non-vegan option) - 2 tablespoons olive oil - Salt and pepper to taste - Fresh parsley or chives for garnish You can easily swap out some ingredients if needed: - For butternut squash, use pumpkin or sweet potatoes. - Instead of coconut milk, try almond milk or heavy cream. - Use yellow onion if you don’t have a medium onion. - Any firm apple works, like Honeycrisp or Fuji. - For vegetable broth, you can use chicken broth if not vegan. Each serving of this soup is not just tasty; it’s healthy too. Here’s what you get per serving: - Calories: 220 - Protein: 3g - Fat: 9g - Carbohydrates: 34g - Fiber: 5g - Sugar: 6g - Sodium: 450mg With its rich flavors and wholesome ingredients, this soup is sure to warm you up! - Start by peeling the butternut squash and cubing it into small pieces. - Next, chop the onion and dice the carrot. - Peel and chop the apple, choosing a tart one like Granny Smith. - Mince the garlic cloves and set everything aside. - In a large pot, heat the olive oil over medium heat. - Add the chopped onion and diced carrot. Cook for about 5 minutes. - Stir until the onion looks clear. Then, add in the minced garlic. - Sauté the garlic for one more minute until you smell its nice aroma. - Now, toss in the cubed butternut squash and chopped apple. - Stir and cook for another 5 minutes. This helps the flavors mix. - Sprinkle in the ground cinnamon and nutmeg. Stir them well into the veggies. - Pour in 4 cups of vegetable broth. Bring it to a boil, then lower the heat. - Cover the pot and let it simmer for 20 to 25 minutes. Cook until the squash is soft. - Carefully remove the pot from the heat once the squash is tender. - Use an immersion blender to purée the soup until it’s smooth. - If you don’t have an immersion blender, transfer it to a regular blender. - After blending, return the soup to the pot. - Stir in 1 cup of coconut milk or heavy cream for richness. - Heat it gently until warm and season with salt and pepper to your taste. - For a lovely finish, serve in warm bowls, garnished with fresh parsley. To save time, prep your veggies in advance. Peel and cube the butternut squash the night before. Store it in the fridge. You can also chop your onion and carrot ahead of time. This way, you can make the soup in under 30 minutes. For a creamy soup, blend until smooth. Use an immersion blender for easy mixing. If you prefer a chunkier soup, blend only half of it. This gives you a nice balance of smoothness and texture. Add the coconut milk at the end for a rich feel without losing the texture. To boost flavor, add fresh herbs like thyme or rosemary while cooking. A squeeze of lemon juice can brighten the soup's taste. You can also sprinkle some chili flakes for a kick. Experiment with spices like ginger or cumin for a unique twist. {{image_2}} You can easily make this soup vegan or non-vegan. For the vegan version, use coconut milk. This gives the soup a rich, creamy taste without any dairy. If you prefer a non-vegan option, heavy cream works great too. Both choices add a lovely texture to the soup, so pick what you like best. Want a heartier soup? You can add protein easily. Chickpeas or lentils blend well with the flavors. They also boost the nutrition. For meat lovers, shredded chicken or turkey fits nicely. Just stir it in when you add the coconut milk or cream. This makes the soup filling and satisfying. Feel free to swap out ingredients based on the season. In fall, try adding roasted pumpkin or sweet potatoes. They pair wonderfully with the squash. In winter, root vegetables like parsnips or turnips can add depth. You can even toss in some fresh herbs for a burst of flavor. Experimenting keeps the soup fresh and exciting! To store leftover soup, let it cool first. Transfer the soup to an airtight container. This helps keep it fresh. You can store it in the fridge for up to five days. Make sure to label the container with the date. This way, you’ll know when to eat it. If you want to save the soup for later, freezing is a great option. Pour the cooled soup into a freezer-safe container. Leave some space at the top for expansion. Seal the container tightly and freeze it. The soup will last for about three months in the freezer. When you’re ready to enjoy it, just thaw it overnight in the fridge. Reheating soup is easy. You can use the stove or microwave. If using the stove, pour the soup into a pot. Heat it over medium heat until it’s hot. Stir often to prevent sticking. If you use a microwave, place the soup in a microwave-safe bowl. Heat it in 30-second intervals, stirring in between. Always check the temperature before eating. Enjoy your cozy soup! Yes, you can make this soup in advance. It tastes great after some time in the fridge. Just store it in an airtight container. When you are ready to eat, reheat it on the stove or in the microwave. The flavors will deepen, making it even more delicious. If you want to skip coconut milk, use heavy cream. You can also try almond milk for a lighter option. Soy milk can work, too. Each option changes the flavor slightly, but it still keeps the soup creamy. Absolutely! You can add carrots, sweet potatoes, or even spinach. Just chop them small so they cook well. Adding more veggies boosts nutrition and flavor. Feel free to get creative! This soup lasts about 4 to 5 days in the fridge. Make sure it stays in a sealed container. If you notice any off smells, it’s best to toss it out. Always trust your nose when it comes to food safety! This article covered the key ingredients, tips, and steps for making a delicious soup. I shared easy ingredient substitutes and nutritional info to help you choose wisely. I offered time-saving tips and ways to enhance flavor and texture. You learned about variations, like vegan options and adding protein. Finally, I discussed proper storage and answered common questions. Remember, cooking is fun. Experiment and make it your own! Enjoy your tasty soup!

Cozy Creamy Butternut Squash Soup

Warm up this fall with a delicious bowl of cozy creamy butternut squash soup! This simple recipe combines the sweetness of butternut squash, apples, and spices for a comforting dish that's perfect for chilly days. Ready in just 50 minutes, it's a heartwarming meal that serves four. Click through to discover the full recipe and easy presentation tips that will impress your family and friends this season!
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Ingredients
  

1 medium butternut squash, peeled and cubed

1 medium onion, chopped

2 cloves garlic, minced

1 carrot, diced

1 apple (such as Granny Smith), peeled and chopped

4 cups vegetable broth

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 cup coconut milk (or heavy cream for non-vegan option)

2 tablespoons olive oil

Salt and pepper to taste

Fresh parsley or chives for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion and diced carrot, sautéing until the onion becomes translucent, about 5 minutes.

    Stir in the minced garlic and sauté for an additional minute until fragrant.

      Add the cubed butternut squash and chopped apple to the pot, cooking for another 5 minutes while stirring occasionally.

        Sprinkle in the ground cinnamon and nutmeg, mixing well to coat the vegetables in spices.

          Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 20-25 minutes, or until the squash is tender.

            Remove the pot from heat and use an immersion blender to carefully purée the soup until smooth. Alternatively, transfer the soup in batches to a blender.

              Once blended, return the soup to the pot and stir in the coconut milk (or heavy cream). Heat gently until warmed through. Season with salt and pepper to taste.

                Prep Time, Total Time, Servings: 15 mins | 50 mins | 4 servings

                  - Presentation Tips: Serve the soup in warm bowls, garnished with a drizzle of coconut milk or cream, and a sprinkle of fresh chopped parsley or chives on top for a vibrant finish.

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