Butternut Squash Soup
This creamy butternut squash soup is the perfect comforting dish for fall. Its subtly sweet and savory flavor is sure to warm you up on a chilly day.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 medium butternut squash, peeled, seeded, and cubed
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- Salt and pepper to taste
- Optional: Cream or coconut milk for garnish
- Optional: Toasted pumpkin seeds for garnish
Instructions
- Preheat oven to 400°F (200°C). Toss butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread in a single layer on a baking sheet and roast for 20-25 minutes, or until tender.
- While the squash is roasting, heat the remaining olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Add the roasted butternut squash, vegetable broth, nutmeg, and cinnamon to the pot. Bring to a simmer and cook for 10 minutes to allow the flavors to meld.
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth.
- Season with salt and pepper to taste.
- Serve hot, garnished with a swirl of cream or coconut milk and toasted pumpkin seeds, if desired.
Notes
For a richer flavor, try roasting the squash with a sprig of rosemary or thyme. You can also substitute chicken broth for vegetable broth if preferred.
Find it online: https://delilita.com/butternut-squash-soup/