- 1 medium-sized butternut squash, peeled, seeded, and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cups vegetable or chicken broth
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- 1/2 cup heavy cream (optional)
- Fresh parsley or chives for garnish (optional)
- Heat the olive oil in a large pot over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes, or until the vegetables start to soften.
- Add the cubed butternut squash, cumin, cinnamon, and nutmeg to the pot. Stir and cook for another 5 minutes to allow the spices to release their flavors.
- Pour in the vegetable or chicken broth, ensuring that it covers the vegetables. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 20-25 minutes, or until the butternut squash and other vegetables are soft and easily pierced with a fork.
- Use an immersion blender to puree the soup directly in the pot, or transfer the mixture to a blender and blend until smooth. Be careful when blending hot liquids.
- Return the pureed soup to the pot and season with salt and pepper to taste. If you’d like a creamier soup, you can stir in the heavy cream at this point.
- Heat the soup over low heat, stirring occasionally until it’s heated through.
- Serve hot, garnished with fresh parsley or chives if desired.
Enjoy your homemade butternut squash soup! It’s perfect for a cozy, comforting meal, especially on a chilly day.