Creamy Butternut Squash Soup with Nutmeg
Butternut squash makes the perfect soups for autumn! I love it with a dash or two of nutmeg but it's perfectly delicious without. Besides butternut, any sweet winter squash like acorn, kabocha, etc. will taste great too. This can be done in about 20 minutes. Makes 2 big servings or 4 small bowls.
- Butternut squash or other sweet winter squash (1 small or 1/2 large)
- Onion (1/2)
- Butter (1 Tbsp)
- Chicken/vegetable broth or water (1 cup/250 ml)
- Nutmeg, optional (1/2 tsp or more to taste)
- Bay leaf, optional (1 leaf)
- Cream, milk, soy milk, etc. (1/2 to 1 cup, depending on desired thickness)
- Salt and pepper (to taste)
Halve the squash, remove seeds and peel off skin. Cut into cubes. Finely dice the onion.
Melt butter in a pot and add onions. Cook onions until translucent and soft. Add squash to the pot and cook for a few minutes, stirring.
Add chicken broth or water.
Mix in nutmeg and bay leaf if using.
Bring to a simmer, cover with lid and let cook on medium low until squash is soft enough to mash (about 5-10 minutes). Mash with potato masher or fork.
If you like chunky soup, leave it as is. If you prefer a smooth texture, then run it through a mixer or food processor (return to pot afterwards).
Turn heat to low and pour in milk, cream, half & half, soy milk, etc. until the soup is the desired consistency. If you use soy milk or another non-dairy milk, try not to boil it because it tends to separate.
Add salt and pepper to taste. If you want a touch more sweetness, add a teaspoon or so of sugar. Heat without boiling so it's warm enough to serve and then dish it out!
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