Velvety Butternut Squash Soup
A delightful and creamy soup made from roasted butternut squash, perfect for cozy dinners and packed with nutrients.
Prep Time 20 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 20 minutes mins
Course Soup
Cuisine American
Servings 4 servings
Calories 180 kcal
Butternut Squash
- 2 medium butternut squash (about 3 pounds total), halved and seeds removed
- 2 tablespoons olive oil for roasting and sautéing
- 1 teaspoon salt to enhance the flavors
- 1/2 teaspoon black pepper for a touch of spice
- 1 medium onion chopped for a savory base
- 2 cloves garlic minced to add depth
- 4 cups vegetable broth for a rich, hearty base
- 1 teaspoon ground cinnamon for warmth and sweetness
- 1/2 teaspoon ground nutmeg to elevate the flavor
- 1/2 cup heavy cream (optional) for extra creaminess
- to taste Fresh parsley or chives for garnish
Prepare the butternut squash by cutting it in half lengthwise, scooping out the seeds, and placing it cut side up on a baking sheet. Drizzle with one tablespoon of olive oil and sprinkle with salt and pepper. Roast until tender.
While the squash is roasting, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté for about five minutes until translucent. Add minced garlic and cook for an additional minute.
Once the butternut squash is roasted, scoop the flesh into the pot with the sautéed onion and garlic. Pour in the vegetable broth, and add ground cinnamon and nutmeg. Bring to a simmer and cook for about ten minutes.
Blend the soup until smooth and creamy using an immersion blender or a countertop blender.
Return the blended soup to the pot, stir in heavy cream if desired, and adjust seasoning to taste. Serve hot.
Calories: 180kcalCarbohydrates: 20gProtein: 3gFat: 8g
Keyword butternut squash, comfort food, soup