Creamy Butternut Squash Soup with a Hint of Nutmeg

This velvety butternut squash soup is rich, smooth, and subtly sweet, with a warm touch of nutmeg that enhances its natural flavors. Perfect as a starter or a light main course, it’s a comforting dish that’s simple to prepare and bursting with fall flavors.

Ingredients

• 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
• 2 tablespoons olive oil or butter
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable or chicken broth
• 1/2 cup heavy cream or coconut milk (for a vegan option)
• 1/4 teaspoon ground nutmeg
• Salt and freshly ground black pepper, to taste
• Optional toppings: toasted pumpkin seeds, croutons, or a drizzle of cream

Instructions

1. Roast the Squash (Optional for Deeper Flavor)

1. Preheat the oven to 400°F (200°C).
2. Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and lightly caramelized.

2. Sauté the Aromatics

1. Heat the remaining olive oil or butter in a large pot over medium heat.
2. Add the onion and sauté for 5-7 minutes until softened.
3. Add the garlic and cook for an additional 1-2 minutes until fragrant.

3. Cook the Soup

1. Add the roasted butternut squash (or raw cubed squash if not roasted) to the pot.
2. Pour in the broth and bring to a boil. Reduce the heat to a simmer and cook for 20 minutes, or until the squash is soft.

4. Blend Until Smooth

1. Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a countertop blender.
2. Stir in the heavy cream or coconut milk and season with nutmeg, salt, and pepper. Adjust seasoning to taste.

5. Serve

1. Ladle the soup into bowls and garnish with your choice of toppings, such as toasted pumpkin seeds, croutons, or a swirl of cream.
2. Serve warm with crusty bread on the side.

Tips for the Perfect Soup

• Customize Consistency: For a thinner soup, add more broth or cream until you reach your desired consistency.
• Add Depth: For a hint of spice, add a pinch of cayenne or cinnamon.
• Make Ahead: This soup stores well in the fridge for up to 3 days or can be frozen for up to 3 months.

This Creamy Butternut Squash Soup with a Hint of Nutmeg is a cozy, satisfying dish that’s as beautiful to serve as it is delicious to eat. Perfect for chilly evenings or festive gatherings!