Description
A comforting and creamy butternut squash soup that warms the soul with its earthy flavors and rich texture.
Ingredients
Scale
- 1 Butternut Squash
- 1 medium Onion
- 3 cloves Garlic
- 4 cups Vegetable or Chicken Broth
- 1 cup Heavy Cream
- 2 tablespoons Olive Oil or Butter
- Salt and Pepper to taste
- 1/2 teaspoon Ground Nutmeg
- 1/2 teaspoon Ground Cinnamon
Instructions
- Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise, scoop out the seeds, and drizzle with olive oil. Season with salt and pepper. Roast for about 40-45 minutes, or until soft and caramelized.
- In a large pot over medium heat, add olive oil. Once hot, add the chopped onions and sauté for about 5-7 minutes until they become translucent. Add minced garlic and sauté for another minute until fragrant.
- Scoop the roasted squash from its skin and add it to the pot, along with vegetable or chicken broth—enough to cover the squash. Bring to a gentle simmer for 10 minutes. Use an immersion blender to purée everything until smooth.
- Stir in the heavy cream and season with salt, pepper, and a pinch of spices to taste. Let it heat through on low without boiling.
- Ladle the soup into bowls and garnish with a swirl of cream or a sprinkle of fresh herbs.
Notes
For a dairy-free option, substitute heavy cream with coconut milk. Adjust consistency with additional broth if desired.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Roasting, Sautéing, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 40mg
Keywords: butternut squash, soup, creamy, autumn, comfort food, healthy, easy recipe