Description
This Butternut Squash Soup is creamy, naturally sweet, and full of warm, comforting flavors. Roasted butternut squash blends with onion, garlic, and broth to create a silky, cozy soup perfect for chilly nights or holiday gatherings.
Ingredients
- 4 cups butternut squash, peeled and cubed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil or butter
- 4 cups vegetable broth (or chicken broth)
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- Pinch of nutmeg or cinnamon (optional)
- 1–2 sprigs fresh thyme or sage (optional)
- Optional: 1/4 cup heavy cream or coconut milk for added creaminess
Instructions
- Preheat oven to 400°F (200°C). Toss butternut squash cubes with 1 tbsp olive oil, salt, and pepper. Roast 25–30 minutes until golden and tender.
- In a large pot, heat remaining olive oil or butter over medium heat. Sauté onion until translucent, about 5 minutes. Add garlic and cook 1 more minute.
- Add roasted squash, broth, and herbs/spices to the pot. Simmer for 10–15 minutes to blend flavors.
- Blend the soup until smooth with an immersion blender, or carefully transfer in batches to a countertop blender.
- Return soup to the pot, adjust seasoning, and stir in cream or coconut milk if desired.
- Serve warm, garnished with extra herbs or a drizzle of cream.
Notes
- Roasting enhances sweetness, but you can simmer raw squash directly in broth for a quicker version.
- Add an apple or carrot for extra natural sweetness.
- Try curry powder, cayenne, or ginger for a spiced variation.
- Blend in white beans or lentils for added protein and creaminess.
- Freezes well—store in freezer-safe containers for up to 3 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 190
- Sugar: 7g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 10mg
