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Creamy Butternut Squash Soup

Make velvety smooth butternut squash soup with this simple recipe Perfectly seasoned, creamy texture, and ready in 45 minutes. Fall comfort food at its best!
5 from 1 vote
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Course Soup
Cuisine American

Ingredients
  

  • 1 large butternut squash about 2 pounds
  • 2 tablespoons olive oil divided
  • 1 medium yellow onion chopped
  • 2 cloves garlic minced
  • 4 cups vegetable broth
  • 1/2 cup heavy cream or coconut milk
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1 tablespoon maple syrup optional
  • Salt and pepper to taste

Instructions
 

  • Preheat oven to 400°F (200°C). Halve butternut squash, remove seeds, drizzle with 1 tbsp olive oil, salt, and pepper.
  • Roast cut-side up for 40-50 min, until tender.
  • Sauté onion in a pot with 1 tbsp olive oil for 5 min. Add garlic, cook 1 min.
  • Scoop out roasted squash flesh, add to the pot.
  • Pour in broth, simmer for 15 min.
  • Blend until smooth with immersion blender (or in batches in regular blender).
  • Stir in cream, nutmeg, cinnamon, ginger, and maple syrup (optional); season with salt and pepper.
  • Taste and adjust seasonings. Serve hot!

Notes

Nutrition:
(Approximate, will vary based on ingredients) Calories: 250, Fat: 15g, Carbohydrates: 25g, Protein: 5g
  • For a dairy-free version, use coconut milk instead of heavy cream.
  • Roasting the squash is essential for bringing out its sweetness and depth of flavor.
  • Soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.