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Hey there, soup lovers!
Are you in the mood for something warm and cozy? I’ve got just the thing for you!
Today, I’m sharing my favorite butternut squash vegetable soup recipe.
It’s creamy, comforting, and packed with flavor. Plus, it’s super easy to whip up!
Perfect for chilly days or when you need a little pick-me-up.
Let’s dive into this deliciousness!
Ingredient Substitutions
Butternut squash can be replaced with sweet potatoes or pumpkin, offering similar texture and sweetness while maintaining the soup’s nutritional profile. Adjust cooking time slightly as needed, as sweet potatoes may cook faster than butternut squash. Cauliflower can be substituted with broccoli or white beans for different flavors and textures. Broccoli will provide a similar consistency, while white beans will add creaminess and protein. Vegetable stock can be swapped with chicken stock for non-vegetarians or mushroom broth for a richer umami flavor. Use the same amount of liquid as called for in the original recipe. These substitutions allow for dietary flexibility while preserving the soup’s overall character and nutritional value.
| Preparation Time | 10-15 minutes |
| Cooking Time | 30-40 minutes |
| Total Time | 40-55 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 300-350
- Protein: 10-12 g
- Fat: 10-15 g
- Carbohydrates: 50-60 g
Ingredients
- 2 teaspoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, finely chopped
- 2 medium carrots, sliced into thin half-moons
- 2 medium celery stalks, thinly sliced
- 3/4 teaspoon dried thyme
- 3/8 teaspoon dried chili flakes
- 1/2 teaspoon coarse salt
- 1 1/2 tablespoons tomato paste
- 1 1/4 pounds butternut squash, roughly 4 cups
- 3/4 pound cauliflower, around 3 cups
- 3 cups vegetable stock
- 1 1/2 cups water
- 2 bay leaves
- 1/4 cup finely chopped italian parsley
- Salt and pepper, as desired
Step 1: Sauté the Aromatics
Heat olive oil in a large saucepan over medium heat.
Add the onion and cook, stirring occasionally, until it just starts to soften, about 5 minutes.
This will help build the foundation of flavors for your soup.
Step 2: Cook the Vegetables and Spices
Add the garlic, carrots, celery, thyme, dried chile flakes, and salt to the saucepan.
Continue cooking for about 5 minutes, stirring occasionally, until the vegetables are tender.
This step enhances the flavor profile of your soup by releasing the aromas of the herbs and spices.
Step 3: Incorporate Tomato Paste
Stir in the tomato paste and cook for an additional minute.
This will deepen the flavor of the soup by concentrating the tomato’s natural sugars, providing a subtle sweetness and rich color.
Step 4: Simmer the Soup
Add the butternut squash, cauliflower, vegetable broth, water, and bay leaves into the saucepan.
Bring the mixture to a boil, then reduce to a simmer.
Partially cover the saucepan and let it cook until the squash and cauliflower are tender, approximately 15 to 20 minutes.
This step allows the flavors to meld together and the vegetables to become tender.
Step 5: Blend and Thicken the Soup
Let the soup cool for about 10 minutes.
Then transfer 3 cups of the soup to a blender and puree until almost smooth.
Stir the blended mixture back into the soup, creating a smooth consistency while still having some texture from the remaining vegetables.
Step 6: Final Seasoning and Serving
Stir in the parsley for a fresh touch.
Add salt and pepper to taste, if desired.
Serve the soup hot and enjoy the rich flavors of this comforting dish!
