Butternut squash soup is a cozy, comforting classic that has graced tables for generations. When done right, it’s a velvety-smooth, hearty dish full of earthy sweetness and a savory richness that’s just perfect for chilly nights. Among the many versions of butternut squash soup out there, Kelly Osbourne’s recipe stands out. Not only does it bring a perfect balance of flavors, but it’s also a great way to showcase the beauty of this vibrant orange squash.
What makes this soup extra special is the thought that goes into each ingredient. Kelly’s recipe is all about keeping it simple yet flavorful, making it ideal for both experienced cooks and those just starting out in the kitchen. If you’ve ever been curious about how to elevate a basic butternut squash soup to the next level, you’re in for a treat. Let’s dive into the details of her recipe.
Kelly Osbourne Butternut Squash Soup Recipe
Kelly Osbourne’s take on butternut squash soup is an absolute winner, blending rich, creamy squash with the perfect balance of spices and savory ingredients. It’s not only delicious but also a healthy choice, packed with vitamins and nutrients. Whether you’re looking for a meal to enjoy by itself or as part of a larger spread, this soup is versatile enough for any occasion.
Ingredients Needed
Before jumping into the cooking process, here’s a quick look at what you’ll need to make Kelly Osbourne’s butternut squash soup:
- 1 medium butternut squash (peeled, seeded, and cubed)
- 1 large onion (chopped)
- 2 cloves garlic (minced)
- 3 cups vegetable broth (or chicken broth for a non-vegetarian option)
- 1 medium carrot (peeled and chopped)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger (optional for a little extra spice)
- Salt and black pepper (to taste)
- 2 tablespoons olive oil (for sautéing)
- 1/2 cup coconut milk (for a creamy finish)
- Fresh parsley or cilantro (for garnish)
- A squeeze of fresh lemon juice (optional, for added brightness)
Why These Ingredients Matter
- Butternut Squash: The star of the dish! Its natural sweetness and smooth texture make for an amazing base.
- Spices (Cinnamon, Nutmeg, Ginger): These warm spices bring out the squash’s sweetness while adding depth and a bit of complexity to the flavor.
- Coconut Milk: Not just for creaminess, it also gives the soup a slightly exotic and luxurious finish, perfect for balancing the natural sweetness of the squash.
- Lemon Juice: A squeeze of citrus at the end adds a zesty pop that brightens up the whole dish.
Cooking Instructions
Now that you have all the ingredients, let’s talk about how to turn them into a bowl of delicious soup:
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Prepare The Squash
- Peel, seed, and cube your butternut squash. Be careful when handling it; its skin can be tough to peel, so use a sharp vegetable peeler or knife.
- Set the cubed squash aside.
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Sauté Aromatics
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until it becomes soft and translucent, around 5 minutes.
- Toss in the minced garlic and cook for another minute, making sure it doesn’t burn.
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Cook The Vegetables
- Add the cubed butternut squash and chopped carrots to the pot. Stir to combine with the onion and garlic.
- Sprinkle in the cinnamon, nutmeg, and ginger (if using). Stir everything together and let it cook for 2-3 minutes to release the aromas of the spices.
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Simmer
- Pour in the vegetable broth and bring everything to a gentle simmer.
- Cover and let the soup cook for about 20-25 minutes or until the squash and carrots are tender and easily pierced with a fork.
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Blend
- Once the vegetables are soft, it’s time to blend! If you have an immersion blender, use it directly in the pot. Otherwise, carefully transfer the soup to a blender in batches.
- Blend until the soup is completely smooth and velvety.
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Finish The Soup
- Once blended, return the soup to the pot (if needed) and stir in the coconut milk.
- Taste the soup and adjust seasoning with salt, pepper, and a squeeze of lemon juice if desired.
- Heat the soup gently for a few more minutes if needed.
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Serve
- Ladle the soup into bowls, garnish with fresh parsley or cilantro, and enjoy!
Ingredient Insights
Every ingredient in this recipe plays an important role. Here’s why they’re essential:
- Butternut Squash: Naturally sweet and packed with vitamins A and C, butternut squash gives the soup its smooth texture and vibrant color. It’s also high in fiber, making the soup both healthy and filling.
- Coconut Milk: This adds a rich, creamy texture without dairy, which is a nice touch for vegan diets or those who prefer to avoid dairy. It also contributes a subtle tropical flavor that balances the earthy sweetness of the squash.
- Spices: The combination of cinnamon, nutmeg, and ginger is traditional in many butternut squash soups, and for good reason. They enhance the sweetness of the squash while adding warmth and depth. The ginger, in particular, adds a little zing that keeps the soup from being overly sweet.
- Carrots: The carrots add a mild sweetness and contribute to the soup’s vibrant color. They also bring some extra nutrients, including beta-carotene, which is great for your skin and immune system.
Expert Tips
- Roast the Squash for Extra Flavor: For an even deeper, caramelized flavor, you can roast the butternut squash instead of sautéing it. Simply toss the cubed squash in a little olive oil, salt, and pepper, and roast in a preheated 400°F oven for 25-30 minutes until golden and tender. Then add it to the soup as usual.
- Use Homemade Broth: If you have the time, make your own vegetable or chicken broth for a richer, more flavorful base. Store-bought broths can sometimes be too salty or lack depth, but homemade broth really makes the soup shine.
- Add a Protein: To make the soup more filling, consider adding some cooked lentils or chickpeas. These plant-based proteins complement the soup’s flavors and add texture.
- Balance Sweetness with Acidity: The squeeze of lemon juice isn’t just for brightness-it also cuts through the natural sweetness of the squash, making the soup feel more balanced and less cloying.
- Blend in Stages: If you’re using a regular blender, avoid overfilling it with hot liquid. Work in batches to ensure the soup blends evenly and safely.
Recipe Variations
One of the best things about butternut squash soup is its versatility. Here are a few ways you can customize Kelly Osbourne’s recipe to suit your taste:
- Spicy Kick: Add a pinch of cayenne pepper or a chopped fresh chili to the soup for a spicy contrast to the sweetness of the squash.
- Herb Variations: If you’re not a fan of parsley or cilantro, try topping the soup with fresh thyme or rosemary. These herbs can enhance the earthiness of the squash.
- Smoky Twist: Add a dash of smoked paprika to the soup for a subtle smoky flavor that pairs perfectly with the natural sweetness of the squash.
- Dairy Version: If you’re not dairy-free, replace the coconut milk with heavy cream or half-and-half for a richer, more indulgent soup.
- Crunchy Toppings: Top your soup with toasted pumpkin seeds, crispy fried shallots, or a dollop of sour cream for added texture and flavor.
Final Words
Making Kelly Osbourne’s butternut squash soup isn’t just about following a recipe-it’s about creating something that feels warm, comforting, and full of love. With its perfect blend of sweetness, spice, and creaminess, this soup will leave you feeling satisfied and nourished.
FAQs
What Are The Main Ingredients In Kelly Osbourne’s Butternut Squash Soup Recipe?
The main ingredients in Kelly Osbourne’s butternut squash soup recipe include butternut squash, onions, garlic, vegetable stock, olive oil, and a blend of spices such as nutmeg and cinnamon.
How Long Does It Take To Make Kelly Osbourne’s Butternut Squash Soup?
It typically takes about 40-50 minutes to prepare and cook Kelly Osbourne’s butternut squash soup, including time for roasting the squash and simmering the ingredients.
Can I Make Kelly Osbourne’s Butternut Squash Soup In Advance?
Yes, you can make Kelly Osbourne’s butternut squash soup in advance. The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
Is Kelly Osbourne’s Butternut Squash Soup Recipe Vegetarian Or Vegan?
Kelly Osbourne’s butternut squash soup recipe is typically vegetarian, and if you substitute the vegetable stock for water and use a dairy-free cream, it can also be made vegan.
What Spices Are Used In Kelly Osbourne’s Butternut Squash Soup Recipe?
The soup is flavored with spices like cinnamon, nutmeg, and sometimes a pinch of cayenne pepper or paprika for added warmth and depth of flavor.
Can I Use Other Types Of Squash For This Soup Instead Of Butternut Squash?
While butternut squash is the preferred squash for this recipe due to its sweetness and texture, you can substitute it with other squashes like acorn squash or kabocha squash for a slightly different flavor profile.
How Can I Make Kelly Osbourne’s Butternut Squash Soup Spicier?
To make the soup spicier, you can add a pinch of cayenne pepper, chili flakes, or a small amount of fresh chopped chili to the soup while it simmers.
What Can I Serve With Kelly Osbourne’s Butternut Squash Soup?
This soup pairs well with crusty bread, grilled cheese sandwiches, or a fresh green salad. You can also top it with roasted pumpkin seeds or a drizzle of cream for added richness.
Can I Make Kelly Osbourne’s Butternut Squash Soup Without A Blender?
If you don’t have a blender, you can mash the soup with a potato masher or use an immersion blender to puree the soup directly in the pot.
What Is The Best Way To Store Leftover Kelly Osbourne’s Butternut Squash Soup?
Leftover butternut squash soup should be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze the soup in freezer-safe containers for up to 3 months.