The Very Best Butternut Squash Soup!!!!! Everrr!!!!

Name: The Very Best Butternut Squash Soup!!!!! Everrr!!!!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil; 1 large onion; 2 garlic cloves; 1 tablespoon minced ginger (important); 1 teaspoon cumin seed (or ground) (optional); 1/2 teaspoon mustard seeds (black or brown, you can get these at Asian or bulk food stores or don't use if on a gluten-free diet); 1 medium sized squash (microwave it for a minute to make it easier to peel); 4 cups chicken stock (use slightly less to make soup thicker!, vegans, use organic vegetable stock); salt and pepper; 1 sweet red pepper (diced in very tiny cubes, size of kernel corn); 1 cup whole kernel corn; 1 cup 10% cream (use Alpro or Mimicreme if you're vegan)

Servings: persons

2 tablespoons canola oil
1 large onion
2 garlic cloves
1 tablespoon minced ginger (important)
1 teaspoon cumin seed (or ground) (optional)
1/2 teaspoon mustard seeds (black or brown, you can get these at Asian or bulk food stores or don't use if on a gluten-free diet)
1 medium sized squash (microwave it for a minute to make it easier to peel)
4 cups chicken stock (use slightly less to make soup thicker!, vegans, use organic vegetable stock)
salt and pepper
1 sweet red pepper (diced in very tiny cubes, size of kernel corn)
1 cup whole kernel corn
1 cup 10% cream (use Alpro or Mimicreme if you're vegan)

1
Heat oil on medium and saute onion, garlic, ginger until soft and golden (about 3, 5 min - make sure not to burn the garlic!).
2
Add cumin and mustard seed and saute until you hear the seeds pop (30-60 sec), then stir in the cubed squash and toss to coat, then add stock, bring to a boil and cover.
3
Reduce heat and let simmer until the squash is soft and tender. At this point, you want to add the salt and pepper to taste.
4
You want to turn heat off and let cool before you puree. Once cooled, this is where you need a blender and an extra pot. You want to place around 3-4 ladles of the soup in the blender - don't fill all the way - and puree, then place in the new pot. Once all the soup is pureed, put back on medium low heat.
5
Stir in the cream (make sure you stir enough to get the cream incorporated, otherwise it will curdle).
6
Then add your corn and red pepper. Stir occasionally for 5 minutes and VOILA!

820

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons canola oil, 1 large onion, 2 garlic cloves, 1 tablespoon minced ginger (important), and more.

Yes, The Very Best Butternut Squash Soup!!!!! Everrr!!!! falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!