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Butternut Squash Soup

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A creamy, comforting butternut squash soup perfect for cozy fall evenings, featuring roasted squash, onions, garlic, and warming spices.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup heavy cream or coconut milk (optional)
  • Fresh parsley or sage for garnish

Instructions

  1. Preheat oven to 400°F (200°C). Toss the butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.
  2. In a large pot, heat the remaining 1 tablespoon olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
  3. Add the minced garlic and cook for another minute until fragrant.
  4. Add the roasted butternut squash to the pot along with the vegetable broth, cinnamon, and nutmeg. Bring to a boil, then reduce heat and simmer for 10 minutes.
  5. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and puree until smooth.
  6. Stir in the heavy cream or coconut milk if using, and adjust seasoning with salt and pepper to taste.
  7. Serve hot, garnished with fresh parsley or sage.

Notes

Roasting the squash enhances its natural sweetness and adds depth to the soup. For a vegan version, substitute heavy cream with coconut milk or omit it entirely.

Nutrition

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