Description
A creamy and nutritious butternut squash soup that’s perfect for any season, especially during cooler months.
Ingredients
- 1 medium butternut squash, peeled and diced
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- Salt and pepper to taste
- 1/2 cup heavy cream (optional)
- Fresh herbs for garnish (like thyme or parsley)
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the diced butternut squash with olive oil, salt, and pepper, and spread on a baking sheet. Roast for 25-30 minutes or until tender.
- In a large pot, sauté onion and garlic until softened.
- Add the roasted squash and vegetable broth to the pot. Bring to a boil, then reduce heat and stir in cinnamon and nutmeg.
- Simmer for 10 minutes.
- Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
- Stir in heavy cream if using, and adjust seasoning to taste.
- Serve hot, garnished with fresh herbs.
Notes
For a thicker soup, add more butternut squash or reduce the broth. To make it vegan, omit the heavy cream or use coconut milk instead.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American