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Butternut Squash Soup

A creamy, comforting butternut squash soup that’s nutritious and easy to prepare, perfect for cool days.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: American, Vegan
Calories: 82
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium butternut squash, peeled and cubed
  • 1 medium onion, chopped
  • 4 cloves garlic, roasted
  • 4 cups vegetable broth Can be substituted with chicken broth
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • to taste Salt and pepper
  • 2 tablespoons olive oil
  • 1/4 cup cream (optional) Can be replaced with coconut milk for a dairy-free option
  • Fresh herbs for garnish (optional)

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chopped onion and sauté it until it becomes translucent, about 5 minutes.
  3. Add the cubed butternut squash and roasted garlic, stirring to coat with the oil and onion.
  4. Sprinkle in ground cinnamon and nutmeg, then season with salt and pepper. Stir to combine.
  5. Pour in the vegetable broth and bring to a boil. Reduce heat and let it simmer for about 20-25 minutes, until the butternut squash is tender.
  6. Use an immersion blender to puree the soup until it’s smooth. Stir in cream for a richer flavor, if desired.
  7. Serve the soup warm, garnished with fresh herbs if desired.

Notes

Make sure your butternut squash is tender before blending for a creamy texture. For a chunky soup, reserve some cubed squash before blending. Avoid overheating the soup after adding cream to prevent curdling. Taste before serving; adjust seasoning as needed.