Description
Cozy, creamy, and full of flavor, this Butternut Squash Soup is the ultimate fall comfort food. Easy to make, healthy, and perfect for meal prep or holiday gatherings.
Ingredients
- 1 large butternut squash (peeled, seeded, cubed – about 6 cups)
- 2 tablespoons olive oil or butter
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 medium carrot, chopped (optional, for sweetness)
- 4 cups vegetable or chicken broth
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon nutmeg or cinnamon (optional, for warmth)
- ½ cup heavy cream or coconut milk (optional, for creaminess)
- Fresh herbs or toppings: parsley, sage, pumpkin seeds, croutons
Instructions
- Prepare squash: Peel, seed, and cube the butternut squash.
- Cook aromatics: In a large pot, heat olive oil/butter. Sauté onion, garlic, and carrot until softened.
- Add squash and broth: Stir in squash cubes and pour in broth. Add salt, pepper, and spices. Bring to a boil, then reduce heat and simmer 20–25 minutes, until squash is tender.
- Blend: Use an immersion blender or carefully transfer to a blender in batches. Blend until smooth and creamy.
- Finish & serve: Stir in cream/coconut milk if desired. Adjust seasoning. Serve hot with fresh herbs, croutons, or pumpkin seeds.
Notes
- Roast the squash before blending for deeper, caramelized flavor.
- Use frozen squash to save prep time.
- For a vegan version, use coconut milk instead of cream.
- Add curry powder, ginger, or paprika for a flavor twist.
- Always let soup cool slightly before blending to avoid splatters.
- Prep Time: 15 minutes
- Cook Time: 25 minutes