Description
This Butternut Squash Soup is smooth, cozy, and full of comforting flavor. Made with tender roasted squash, aromatic onion and garlic, and a touch of cream, it’s a simple yet elegant soup perfect for fall dinners or holiday meals.
Ingredients
Scale
Ingredients
- 1 medium butternut squash, peeled, seeded, and cubed
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth or chicken broth
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- 1/2 cup heavy cream or coconut milk
- Optional garnish: pumpkin seeds, fresh thyme, cream drizzle
Instructions
Instructions
- Roast the squash: Preheat oven to 400°F (200°C). Toss squash with olive oil, salt, and pepper. Spread on a baking sheet and roast 25–30 minutes until tender.
- Sauté aromatics: Transfer roasted squash to a large pot. Add onion and garlic and cook over medium heat for 2–3 minutes.
- Add broth: Pour in broth, nutmeg, and cinnamon. Bring to a simmer and cook 10 minutes.
- Blend: Use an immersion blender (or carefully blend in batches) until smooth.
- Stir in cream or coconut milk and simmer 2–3 minutes.
- Taste and adjust seasoning as needed.
- Serve warm with desired garnishes.
Notes
For extra depth, add a pinch of cayenne or smoked paprika. This soup freezes well and can be made dairy-free using coconut milk.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasted & Blended
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 230
- Sugar: 6g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 25mg
Keywords: butternut squash soup, creamy squash soup, fall soup, vegetarian soup