Description
A velvety, comforting butternut squash soup made by roasting the squash and onions for deep flavor, then blending with warm spices and a creamy finish for a smooth, satisfying fall dish.
Ingredients
Main Ingredients
- 4 cups butternut squash, peeled and cubed
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 4 cups vegetable or chicken broth
- 1/2 cup heavy cream or coconut milk
- 1/2 teaspoon nutmeg
- Salt and pepper, to taste
Instructions
- Roast the Squash and Onion: Preheat your oven to 400°F (200°C). Toss the peeled and cubed butternut squash and chopped onion with the olive oil, spreading them evenly on a baking sheet. Roast for 25 to 30 minutes until tender and lightly caramelized.
- Simmer with Broth and Garlic: Transfer the roasted squash and onion to a large pot. Add the minced garlic and pour in the vegetable or chicken broth. Bring the mixture to a gentle simmer and cook for 10 minutes to allow flavors to meld.
- Blend Until Smooth: Using an immersion blender or in batches with a regular blender, puree the soup until it is completely smooth and creamy in texture.
- Finish with Cream and Spices: Stir in the heavy cream or coconut milk along with the nutmeg. Season with salt and pepper to taste, then heat the soup gently without boiling to warm everything through.
- Serve: Ladle the creamy butternut squash soup into bowls. Garnish as desired with pumpkin seeds or croutons and serve warm.
Notes
- Garnish with toasted pumpkin seeds or crunchy croutons for added texture and flavor.
- For a dairy-free option, use coconut milk instead of heavy cream.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
