Creamy Butternut Squash Soup

Nothing says cozy like a bowl of Butternut Squash Soup. Smooth, velvety, and lightly spiced, this soup is perfect for chilly evenings, fall gatherings, or as a comforting starter to a holiday meal. Its naturally sweet flavor from roasted butternut squash is balanced with aromatic spices like nutmeg and cinnamon, while a touch of cream adds richness without being heavy.

Why You’ll Love This Recipe

• Smooth, creamy texture without being overly heavy.
• Naturally sweet and flavorful with roasted squash and spices.
• Quick and easy to prepare, perfect for weeknight dinners.
• Freezer-friendly so you can make ahead and enjoy later.
• Healthy and comforting, packed with vitamins and fiber.
• Customizable toppings like pumpkin seeds, cream, or fresh herbs.

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 4 cups vegetable broth
• 1/2 cup heavy cream or coconut milk
• Salt and black pepper to taste
• Optional garnishes: roasted pumpkin seeds, a swirl of cream, fresh parsley

Step-by-Step Instructions

1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. In a large pot, sauté chopped onion and garlic over medium heat until softened and fragrant.
3. Add roasted squash, cinnamon, and nutmeg to the pot. Stir to combine.
4. Pour in vegetable broth and bring to a simmer. Cook for 10 minutes to allow flavors to meld.
5. Use an immersion blender to puree the soup until smooth, or transfer in batches to a blender.
6. Stir in heavy cream or coconut milk for added creaminess. Adjust seasoning with salt and pepper.
7. Serve hot, garnished with roasted pumpkin seeds, a swirl of cream, or fresh parsley.

Tips & Variations

• Make it vegan: Use coconut milk instead of heavy cream.
• Add depth: Roast a few carrots or sweet potatoes with the squash for extra flavor.
• Spice it up: Add a pinch of cayenne or smoked paprika for subtle heat.
• Smooth vs. chunky: Blend to your preferred texture; leave some cubes for added bite.
• Make-ahead: Soup can be stored in the fridge for up to 4 days or frozen for 2–3 months.

Storage & Freezer Instructions

• Refrigerator: Store in airtight containers for up to 4 days. Reheat gently over medium heat.
• Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat before serving.

Serving & Pairing Ideas

• Serve with crusty bread or garlic toast for dipping.
• Pair with a fresh green salad for a light lunch.
• Add a sprinkle of toasted seeds or nuts for texture.
• Drizzle with olive oil or cream for extra richness.

Frequently Asked Questions

Can I use frozen butternut squash?

Yes! Frozen squash works perfectly. Simply roast or cook it slightly longer to ensure tenderness.

Can I make this soup in advance?

Absolutely. Prepare up to 2 days ahead and reheat gently on the stove. It’s also freezer-friendly.

Can I make it dairy-free?

Yes, substitute heavy cream with coconut milk or almond milk. The soup will remain creamy and rich.

How can I add more flavor?

Try roasting garlic with the squash or adding a small apple for natural sweetness. Smoked paprika or a pinch of cayenne also works well.

Ready to Make It?

This Butternut Squash Soup is a warm, comforting, and healthy addition to any meal. With its naturally sweet flavor, silky texture, and aromatic spices, it’s perfect for fall evenings or special gatherings. Try this recipe tonight, save it for later, and enjoy the cozy, creamy goodness that’s sure to become a family favorite.

You Might Also Like

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• Sweet Potato Pancakes – Fluffy, naturally sweet pancakes packed with fiber and flavor.
• Homemade Fig Newtons – Soft, chewy cookies filled with naturally sweet fig paste.
• Garlic Parmesan Breadsticks – Soft, buttery breadsticks with a golden crust and savory garlic topping.

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