Butternut Squash Soup
A creamy and comforting butternut squash soup that is perfect for cozy meals, combining naturally sweet squash with warm spices for a deliciously smooth texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs), peeled and cubed
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
- 1/2 cup coconut milk or heavy cream (optional)
- Fresh parsley or thyme for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper, then spread on a baking sheet.
- Roast squash for 25-30 minutes until tender and lightly caramelized.
- In a large pot, sauté chopped onion in olive oil over medium heat until translucent, about 5 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Add roasted squash, vegetable broth, cinnamon, and nutmeg to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer soup to a blender in batches and blend until creamy.
- Stir in coconut milk or heavy cream if desired, and adjust seasoning with salt and pepper.
- Serve hot, garnished with fresh parsley or thyme if using.
Notes
For extra depth of flavor, add a pinch of chili flakes or garnish with toasted pumpkin seeds before serving.