🎃 Garlic Butter & Butternut Squash Soup
“So buttery, it should come with a toast warning.”
🧄 Ingredients (Serves 4–6)
• 2 tbsp butter (unsalted, but you won’t be)
• 1 tbsp olive oil
• 1 whole butternut squash, peeled, seeded & cubed (about 4 cups)
• 1 large onion, chopped
• 4 cloves garlic, minced (or go wild, you legend)
• 4 cups vegetable broth
• ½ tsp ground nutmeg
• Salt and black pepper, to taste
• ½ cup heavy cream or coconut milk (for that silky finish)
• Optional: fresh thyme, pumpkin seeds, or croutons for garnish
Joke break:
Why did the squash start a podcast?
Because it had too much gourd-geous content to keep to itself!
🍲 Instructions
- In a large pot, melt the butter with the olive oil over medium heat. When it starts to smell like heaven’s lobby, you’re ready.
- Add onions and garlic. Sauté until translucent and everyone in the house starts pretending they’re hungry.
- Toss in the cubed squash. Stir it all up like a group chat that’s about to spill secrets.
- Add broth, bring to a boil, then reduce to a simmer. Cook for 20–25 minutes, until squash is fork-tender and emotionally available.
- Blend it all using an immersion blender (or in batches in a regular blender, safety goggles optional). Get it silky smooth.
- Stir in cream or coconut milk, nutmeg, and season to taste. If it needs more salt, give it that seasoning glow-up.
- Serve warm, garnished with thyme, crunchy pumpkin seeds, or buttery croutons. Or just eat it straight from the pot. No judgment.
Joke break:
What’s butternut squash’s favorite dating app?
Spinder, where veggies go to get roasted.
✨ Why You’ll Fall Harder Than Autumn Leaves:
• Rich, creamy, and comforting with a buttery-garlicky base
• Easy to prep and easy to love (unlike your last situationship)
• Freezes well, so you can enjoy it when life gets chaotic
• Can be made vegan/dairy-free without losing any of the cozy vibes
Final punchline:
Why did the garlic and butter break up?
Because the squash was the real soup-mate all along.
Home 
Leave a comment