Description
Experience the ultimate cozy comfort with this silky and vibrant butternut squash soup. Perfectly balanced with sweet notes of squash and savory hints of smoked chicken, this dish is a crowd-pleasing masterpiece. Ideal for crisp autumn evenings or holiday gatherings, it comes together with minimal effort and delivers maximum flavor in every spoonful.
Ingredients
1 medium butternut squash (peeled, seeded, and cubed)
1 tablespoon olive oil
1 yellow onion, finely diced
2 cloves garlic, minced
4 cups vegetable broth
1/2 teaspoon ground nutmeg
1/2 teaspoon smoked chicken strips (diced)
Salt and black pepper to taste
1/2 cup coconut milk or heavy cream
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 5 minutes until soft and translucent.
Stir in the minced garlic and cook for another minute until fragrant.
Add the cubed butternut squash to the pot and cook for 5 minutes to slightly caramelize the edges.
Pour in the vegetable broth until the squash is covered, bring to a boil, then reduce heat and simmer for 20 minutes until tender.
Use an immersion blender to blend the soup until smooth.
Stir in the nutmeg, salt, pepper, and diced smoked chicken strips.
Stir in the coconut milk or heavy cream if desired and serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can roast the squash in the oven at 400°F for 30 minutes before adding to the broth for an even deeper, more complex flavor profile.
- Prep Time: 15
- Cook Time: 35
- Category: Recipes
- Method: Simmering
- Cuisine: Contemporary
Nutrition
- Serving Size: 1 bowl
- Calories: 165
- Sugar: 5g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 2g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 5mg