Fall is beginning to arrive on the Outer Banks, bringing cooler evenings and a new season of comforting flavors to our Recipe of The Week series.
This week, we’re welcoming autumn with a creamy butternut squash soup, made with simple ingredients and warm seasonal spices. It’s an easy, satisfying dish to enjoy on a crisp evening, whether you’re winding down after a day along the coast or gathering around the table at home.
Ingredients
- 1 large butternut squash, peeled, seeded and cubed
- 1 small yellow onion, chopped
- 2 carrots, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1/2 cup heavy cream or coconut milk
- 2 tbsp olive oil
- 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
- Salt and black pepper, to taste
- Optional: toasted pumpkin seeds for topping
Directions
- Heat olive oil in a large pot over medium heat. Add onion and carrots and cook until softened, about 5 minutes.
- Add garlic and cook for another minute.
- Stir in the butternut squash, broth, cinnamon and nutmeg. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until the squash is tender.
- Blend the soup until smooth using an immersion blender, or carefully transfer it to a regular blender in batches.
- Stir in the cream or coconut milk and season with salt and pepper.
- Ladle into bowls and top with toasted pumpkin seeds, a drizzle of cream, or a sprinkle of cinnamon.
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