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!
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.