Description
Creamy, comforting, and perfectly spiced Butternut Squash Soup. Ideal for cozy evenings, fall dinners, and healthy starters.
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
Instructions
1. Preheat oven to 400°F (200°C). Toss cubed squash with olive oil, salt, and pepper; roast 25–30 minutes until tender.
2. In a large pot, sauté onion and garlic over medium heat until soft.
3. Add roasted squash, cinnamon, and nutmeg; stir well.
4. Pour in vegetable broth and simmer 10 minutes.
5. Use immersion blender or regular blender to puree until smooth.
6. Stir in heavy cream or coconut milk.
7. Adjust seasoning with salt and pepper.
8. Serve hot, garnished with roasted pumpkin seeds, cream, or parsley.
Notes
For extra flavor, roast garlic with the squash.
Substitute coconut milk for a dairy-free option.
Soup can be made ahead and stored in the fridge or freezer.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup, Vegetarian, Comfort Food
- Method: Roasting, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 10mg