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Butternut Squash Soup

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A creamy, comforting and nutritious butternut squash soup perfect for chilly days. This soup blends roasted butternut squash with onions, garlic, and spices for a flavorful and hearty dish.

Ingredients

Scale
  • 1 medium butternut squash (about 2 to 2.5 pounds), peeled, seeded, and cubed
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1/2 teaspoon ground nutmeg
  • Salt and pepper, to taste
  • 1/2 cup coconut milk or heavy cream (optional for extra creaminess)

Instructions

  1. Preheat the oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle with olive oil, and roast for 25–30 minutes or until tender and slightly caramelized.
  2. In a large pot, sauté chopped onion in a bit of olive oil over medium heat until translucent, about 5 minutes. Add minced garlic and cook for another 1–2 minutes.
  3. Add the roasted butternut squash to the pot along with the vegetable broth and ground nutmeg. Bring to a boil, then reduce heat and simmer for 10–15 minutes.
  4. Remove the pot from heat and use an immersion blender to blend the soup until smooth. Alternatively, transfer to a blender in batches and puree carefully.
  5. Return the blended soup to the pot. Stir in coconut milk or cream if using. Season with salt and pepper to taste. Simmer for another 5 minutes before serving.
  6. Serve warm, optionally garnished with a swirl of cream, toasted pumpkin seeds, or fresh herbs.

Notes

  • You can prepare and roast the squash in advance for quicker assembly.
  • For a spicy twist, add a pinch of cayenne or red pepper flakes.
  • Store leftovers in the fridge for up to 4 days or freeze for longer storage.

Nutrition

Keywords: butternut squash soup, vegan soup, fall recipes, healthy soup, creamy soup

Find it online: https://zesticook.com/butternut-squash-soup/