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Butternut Squash Soup

This Butternut Squash Soup is creamy, comforting, and full of fall flavors. Roasted squash combined with onions, garlic, spices, and cream makes a perfect seasonal soup.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soup
Cuisine: American, Healthy
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium butternut squash peeled, seeded, cubed
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 2 tbsp olive oil
  • 4 cups vegetable broth
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cinnamon
  • salt and pepper to taste
  • 1/4 cup heavy cream or coconut cream optional
  • optional pumpkin seeds, parsley, or cream for garnish

Equipment

  • Oven
  • Baking sheet
  • Large pot
  • Immersion blender
  • Knife
  • Cutting board

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Toss butternut squash with 1 tbsp olive oil, salt, and pepper. Roast 25–30 minutes until tender.
  3. Heat 1 tbsp olive oil in a pot. Sauté onion and garlic until soft (3–4 minutes).
  4. Add roasted squash, broth, nutmeg, and cinnamon. Simmer 10–15 minutes.
  5. Blend soup until smooth with immersion blender or in batches.
  6. Stir in cream if using. Adjust salt and pepper.
  7. Serve warm, garnished with pumpkin seeds, parsley, or a swirl of cream.

Notes

Roasting the squash enhances flavor. Soup can be stored in the fridge for 4 days or frozen for 3 months.