Description
This Creamy & Comforting Butternut Squash Soup is a velvety smooth blend of roasted butternut squash, onions, garlic, and warming spices, perfect for cozy dinners or as a comforting starter. The soup is naturally sweet, gently spiced, and enriched with cream for a luscious texture that warms the soul.
Ingredients
Vegetables
- 1 medium butternut squash (about 2 to 3 pounds), peeled, seeded, and cubed
- 1 large onion, chopped
- 2 cloves garlic, minced
Liquids & Dairy
- 4 cups vegetable broth
- 1/2 cup heavy cream or coconut milk for a dairy-free option
Seasonings & Oils
- 2 tablespoons olive oil
- 1/2 teaspoon ground nutmeg
- Salt and freshly ground black pepper, to taste
Instructions
- Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for about 25-30 minutes until tender and caramelized at the edges.
- Sauté Aromatics: While the squash is roasting, heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Combine and Simmer: Add the roasted butternut squash to the pot along with vegetable broth and nutmeg. Bring to a simmer and cook for 10 minutes to allow flavors to meld.
- Blend the Soup: Use an immersion blender directly in the pot to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and blend until silky.
- Add Cream and Adjust Seasoning: Stir in the heavy cream or coconut milk. Taste and adjust salt and pepper as needed. Warm through gently on low heat; do not boil after adding cream.
- Serve: Ladle the soup into bowls and serve hot. Garnish with a drizzle of cream, toasted pumpkin seeds, or fresh herbs if desired.
Notes
- For a dairy-free version, substitute heavy cream with coconut milk or cashew cream.
- Roasting the squash enhances its natural sweetness and adds depth to the soup’s flavor.
- The soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
- Adjust the thickness by adding more broth if the soup is too thick after blending.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
