This recipe crafts a classic butternut squash soup, starting by sautéing onions in butter. Cubed squash is then simmered in chicken stock until tender, before being pureed to a smooth consistency. The creamy soup is then seasoned with nutmeg, salt, and pepper, offering a comforting and flavorful dish perfect for any meal.
For enhanced depth of flavor, consider roasting the butternut squash cubes with a touch of olive oil and a pinch of salt before adding them to the pot. This caramelization brings out natural sweetness and a nuttier profile. Ensure the squash is very tender before blending; undercooked squash will result in a grainy texture. When blending hot liquids, always fill the blender only halfway, remove the center cap of the lid, and cover with a kitchen towel to allow steam to escape and prevent pressure buildup. For a richer, velvety finish, a splash of heavy cream or coconut milk can be stirred in at the end. Garnish with toasted pumpkin seeds or a swirl of crème fraîche for added texture and visual appeal.