EASY AND CREAMY ONE-POT BUTTERNUT SQUASH SOUP
Savor the comfort of Butternut Squash Soup! This easy, one-pot recipe perfectly blends sweet butternut squash and apple with rich spices.
Ingredients
- 1 butternut squash (medium, peeled and diced)
- 2 Russet potatoes (large, peeled and diced)
- 1 apple (large peeled, cored, and chopped)
- 1 onion (large, chopped)
- 3 cloves garlic (minced)
- 2 carrots diced
- 2 stalks of celery diced
- 4 cups vegetable broth
- 2 Tbsp coconut aminos
- ¼ tsp ground ginger
- ¼ tsp ground cinnamon
- ¼ tsp nutmeg
- Salt and pepper to taste
- toasted pumpkin seeds (Optional for garnish: pepitas and/or fresh herbs like thyme or parsley)
Instructions
- Prepare the Vegetables and Apple: Peel and dice the butternut squash and potatoes. Peel, core, and chop the apple. Chop the onion, mince the garlic, and dice the carrots and celery.
- Sauté the Vegetables: In a large pot, over medium heat, sauté the onion and celery with a pinch of salt until the onion is translucent. Add garlic and sauté for about 30 seconds until fragrant. Then add carrots and sauté for 5-7 minutes more. Use water or vegetable broth for sautéing to keep it oil-free.
- Cook the rest of the Vegetables and Apple: Add the butternut squash, potatoes, and apple to the pot. Stir and cook for about 5 minutes.
- Add Broth, Coconut aminos, and Spices*: Pour in the vegetable broth and coconut aminos. Add the ginger, cinnamon, nutmeg, salt, and pepper. Bring the mixture to a boil, then reduce the heat cover, and simmer.
- Simmer: Let the soup simmer for 25-30 minutes or until the butternut squash, potatoes, and apple are tender. Have 1 cup of water on hand in case you need to add some extra liquid to cover the veggies during cooking.
- Blend the Soup: Once the vegetables and apple are tender, use an immersion blender to blend the soup directly in the pot until it's smooth and creamy. You can also use a regular blender, working in batches if necessary.
- Toast the Pumpkin Seeds: Optionally, while the soup simmers, toast the pumpkin seeds in a dry skillet over medium heat, frequently stirring until golden and fragrant. This step should take about 3-5 minutes.
- Adjust Seasonings and Serve: Taste and adjust the seasonings if necessary. Serve the soup hot, garnished with toasted pumpkin seeds and fresh herbs, if desired.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 4 days. This soup freezes well also. Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating on the stove over medium heat or in the microwave, stirring occasionally until heated through.
- Chop the vegetables and apple into uniform sizes for even cooking.
- When sautéing, use medium heat to prevent burning the onions and garlic. This step is crucial for developing a rich flavor base.
- * Adjust the ginger, cinnamon, and nutmeg to taste. Start with less and add more as needed.
- Blending Caution: If using a regular blender, allow the soup to cool slightly before blending to avoid pressure buildup in the blender. You can blend in batches to ensure a smooth texture without overflowing.
- Thicker or Thinner Soup: Add more vegetable broth to thin the soup or cook it longer to thicken.
- The number of servings will depend on the quantity and size of ingredients and the amount of liquid.
- The recipe was inspired and adapted from the Intelli-sense Kitchen System recipe book.