Description
A creamy and nourishing butternut squash soup with velvety texture, naturally sweet flavor, and warm spices. Perfect for chilly days and easily customizable.
Ingredients
Scale
- 1 medium butternut squash, peeled, seeded, and cubed
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 2 medium carrots, chopped
- 1 apple, chopped (optional)
- 1/2 tsp ground cinnamon (optional)
- 1/4 tsp nutmeg (optional)
- Salt to taste
- Black pepper to taste
- 1/2 cup heavy cream or coconut milk
Instructions
- Preheat oven to 400°F (200°C).
- Toss cubed butternut squash with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
- In a large pot, heat 1 tbsp olive oil over medium heat and sauté chopped onion until translucent.
- Add minced garlic and cook for another minute.
- Add roasted squash, carrots, and apple (if using), then pour in the broth.
- Bring to a boil, then reduce heat and simmer for 15-20 minutes, until all vegetables are soft.
- Use an immersion blender or transfer to a blender to puree until smooth.
- Return soup to the pot, stir in cream or coconut milk, and adjust seasoning with salt, pepper, cinnamon, or nutmeg as desired.
- Warm through and serve hot.
Notes
- Add ginger or curry powder for a spicier flavor.
- Top with roasted pumpkin seeds, croutons, or a swirl of sour cream.
- Use sweet potatoes for variation.
- Make it vegan with vegetable broth and coconut milk.
- Add orange juice or zest for brightness.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop + Oven
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 180
- Sugar: 6g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 20mg