Print

Butternut Squash Soup

Print Recipe

A warm and creamy butternut squash soup, perfectly spiced and blended for a comforting, healthy meal that’s easy to prepare.

Ingredients

Scale
  • 1 medium butternut squash (about 2-3 lbs), peeled and cubed
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup coconut milk or heavy cream (optional for creaminess)
  • Fresh parsley or chives, for garnish

Instructions

  1. Preheat oven to 400°F (200°C). Toss the cubed butternut squash with olive oil and spread on a baking sheet.
  2. Roast the squash for 25-30 minutes, until tender and lightly caramelized.
  3. In a large pot, sauté the chopped onion in a little olive oil over medium heat until translucent, about 5 minutes.
  4. Add minced garlic and cook for another 1-2 minutes until fragrant.
  5. Add the roasted butternut squash to the pot along with vegetable broth, cinnamon, nutmeg, salt, and pepper.
  6. Bring to a boil, then reduce heat and simmer for 10 minutes to blend the flavors.
  7. Use an immersion blender or transfer to a blender in batches to puree until smooth.
  8. Stir in coconut milk or cream if using, and heat through gently.
  9. Adjust seasoning and serve garnished with fresh parsley or chives.

Notes

For extra depth of flavor, garnish with a swirl of cream and toasted pumpkin seeds. This soup also pairs wonderfully with crusty bread.

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