Ina Garten Butternut Squash Soup Recipe
This Ina Garten Butternut Squash Soup Recipe brings warmth and comfort to any table.
Equipment
- Large heavy-bottomed pot
- Immersion blender or regular blender
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Ladle
- Soup bowls
Ingredients
- 3 pounds butternut squash peeled and cubed
- 2 tablespoons olive oil
- 1 large onion diced
- 2 carrots chopped
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 2 tablespoons butter
Instructions
- Heat olive oil in large pot.
- Add diced onion and carrots.
- Cook vegetables for 5 minutes.
- Add cubed butternut squash pieces.
- Pour vegetable broth over vegetables.
- Bring mixture to rolling boil.
- Reduce heat and simmer 30 minutes.
- Squash should be fork tender.
- Remove pot from heat completely.
- Blend soup until completely smooth.
- Stir in heavy cream gradually.
- Add salt, pepper, and nutmeg.
- Taste and adjust seasoning accordingly.
- Serve hot with butter dollop.
Notes
- Roast the squash first Roasting adds deeper, caramelized flavors to your soup.
- Don't skip the cream Heavy cream creates the signature velvety texture.
- Blend thoroughly Ensure completely smooth consistency for best results.
- Season gradually Add salt and spices slowly to avoid over-seasoning.
- Use fresh nutmeg Freshly grated nutmeg elevates the overall flavor profile.