Butternut Squash Soup A Warm and Savory Fall Delight

Bynews dail

Jan 27, 2025

Butternut Squash SoupIngredients:
1 medium butternut squash (about 2 pounds) 1 tablespoon olive oil 1 medium yellow onion, chopped 2 cloves garlic, minced 1/2 teaspoon ground ginger 1/4 teaspoon ground cinnamon 1/2 teaspoon salt 1/4 teaspoon black pepper 4 cups chicken or vegetable broth 1/2 cup plain Greek yogurt (optional) 1/4 cup chopped fresh cilantro (optional)Instructions:
1.
Preheat oven to 425°F (218°C).
2.
Cut butternut squash in half lengthwise and scoop out the seeds.
Brush the inside with olive oil and season with salt and pepper.
3.
Place the squash cut-side up on a baking sheet and roast for 45-50 minutes, or until tender.
4.
Once the squash is roasted, remove from the oven and let cool slightly.
5.
Heat olive oil in a large stockpot or Dutch oven over medium heat.
Add onion and sauté for 5 minutes, or until softened.
6.
Add garlic, ginger, cinnamon, salt, and pepper and cook for 1 minute more.
7.
Scoop the roasted squash flesh into the pot and add the broth.
Bring to a boil.
8.
Reduce heat and simmer for 15-20 minutes, or until the squash is very tender.
9.
Use an immersion blender or regular blender to puree the soup until smooth.
10.
Stir in Greek yogurt, if desired.
11.
Garnish with chopped cilantro, if desired.
Tips:
For a richer flavor, roast the squash with a drizzle of honey or maple syrup.
Add a pinch of cayenne pepper for a hint of heat.
Top with toasted pumpkin seeds or croutons for extra texture.

Butternut Squash Soup A Warm and Savory Fall Delight

Bynews dail

By news dail

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