Creamy Butternut Squash Soup with Pistachio Swirl Delight

The aroma of Butternut Squash Soup with Pistachio Swirl wafts through the kitchen, wrapping you in a warm embrace of cozy spices and nutty flavors. It’s rich, creamy, and that pistachio swirl? Pure magic. One spoonful transports you to a fall afternoon, where leaves crunch underfoot and every bite feels like a hug from your grandma.

This soup isn’t just your average bowl of warm delight; it’s a culinary adventure waiting to unfold. Whether you’re curling up on the couch with a good book or impressing friends at a dinner party, this dish sets the perfect scene for any occasion.

I still remember the first time I made this soup for my family; their delighted faces were priceless when they tasted the first spoonful!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Butternut Squash: Look for squash that feels heavy for its size and has smooth skin for best results.
• Onion: A sweet onion works wonders here, enhancing the soup’s natural sweetness.
• Garlic: Fresh garlic cloves add an aromatic punch that elevates the soup’s flavor.
• Vegetable Broth: Use low-sodium broth to allow the flavors of the squash to shine through.
• Coconut Milk: Adds creaminess without dairy; choose full-fat for a richer texture.
• Pistachios: Toasted pistachios create that irresistible swirl; be sure they’re unsalted for balance.
• Olive Oil: A good quality olive oil enhances the overall flavor profile.
• Spices (Cinnamon, Nutmeg, Salt, Pepper): These spices add warmth; adjust based on your personal preference.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prep Your Ingredients: Begin by peeling and cubing your butternut squash into bite-sized pieces. Chop your onion and mince the garlic while dreaming about how tasty this will be.

Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add onions and garlic, stirring until they’re soft and fragrant, about 5 minutes. The smell will make you want to dance.

Add Squash and Broth: Toss in the cubed butternut squash along with vegetable broth. Bring to a gentle boil before reducing to a simmer. Let it cook until the squash is tender enough to poke with a fork, about 20 minutes.

Puree Until Smooth: Once cooked, use an immersion blender (or carefully transfer to a stand blender) to blend until silky smooth. You’ll want it looking like liquid gold at this point.

Add Coconut Milk: Stir in coconut milk for creaminess while seasoning with salt, pepper, cinnamon, and nutmeg. Allow it to simmer gently for another 5 minutes so those flavors mingle beautifully.

Create Your Pistachio Swirl: In a small bowl, mash together toasted pistachios with a drizzle of olive oil until it’s slightly chunky yet spreadable. This will be your show-stopping garnish!

Serve hot in bowls topped with a generous swirl of your pistachio mixture. Pair it with crusty bread or croutons for some added texture!

And there you have it! A delightful bowl of Butternut Squash Soup with Pistachio Swirl that’s bound to become a favorite in no time!

Perfecting the Cooking Process

Start by roasting the butternut squash for deeper flavor, then blend it with sautéed onions and garlic for a silky finish.

Add Your Touch

Feel free to add ginger or curry powder for an extra kick! Try topping with crumbled feta for a savory twist.

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to five days. Reheat on the stove over medium heat until warm.

The first time I made butternut squash soup, my friends declared it “liquid gold.” Now, it’s a seasonal staple that brings everyone together!

FAQ

How can I make this butternut squash soup vegan?

Replace cream with coconut milk for a delicious vegan version of butternut squash soup with pistachio swirl.

Can I freeze butternut squash soup?

Yes, freeze in portions! It keeps well for up to three months without losing flavor.

What can I serve with butternut squash soup?

Pair it with crusty bread or a fresh salad for a balanced meal alongside your butternut squash soup with pistachio swirl.

Print

Butternut Squash Soup with Pistachio Swirl

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• Author: William Castellanos
• Total Time: 45 minutes
• Yield: Serves 6

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Description

Butternut Squash Soup with Pistachio Swirl is a warm, creamy delight that captures the essence of fall in every spoonful. The rich sweetness of roasted butternut squash combined with the nutty flavor of toasted pistachios creates a comforting dish perfect for cozy nights or impressing guests.

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Ingredients

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• 1 medium butternut squash (about 2 lbs), peeled and cubed
• 1 medium sweet onion, chopped
• 3 garlic cloves, minced
• 4 cups low-sodium vegetable broth
• 1 cup full-fat coconut milk
• 1/2 cup unsalted pistachios, toasted
• 2 tbsp olive oil
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• Salt and pepper to taste

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Instructions

1. Prep your ingredients by peeling and cubing the butternut squash. Chop the onion and mince the garlic.
2. In a large pot, heat olive oil over medium heat. Add onions and garlic, sauté until soft (about 5 minutes).
3. Add cubed butternut squash and vegetable broth. Bring to a gentle boil, then reduce to a simmer for about 20 minutes until the squash is tender.
4. Blend the mixture using an immersion blender until smooth.
5. Stir in coconut milk, cinnamon, nutmeg, salt, and pepper. Simmer for an additional 5 minutes.
6. For the pistachio swirl, mash toasted pistachios with a drizzle of olive oil until slightly chunky.
7. Serve warm topped with pistachio swirl.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Cooking
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 280
• Sugar: 6g
• Sodium: 350mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 6g
• Protein: 6g
• Cholesterol: 0mg