This butternut squash soup is creamy, comforting, and full of warm, earthy flavors. It’s made with simple ingredients like roasted butternut squash, onion, garlic, and a touch of cream or coconut milk for extra richness. Perfect for chilly evenings, this soup is both healthy and delicious!
Ingredients
For the Soup:
- 1 medium butternut squash (about 2–3 lbs), peeled, seeded, and cubed
- 1 tbsp olive oil or butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups (1 liter) vegetable or chicken broth
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- ½ tsp ground cinnamon (optional, for warmth)
- ½ tsp ground nutmeg (optional)
- ½ cup (120ml) heavy cream or coconut milk (for a dairy-free option)
For Garnish (Optional):
- Roasted pumpkin seeds (pepitas)
- A drizzle of cream or coconut milk
- Fresh thyme or parsley
- Croutons for crunch
Instructions
1. Roast the Butternut Squash
- Preheat your oven to 400°F (200°C).
- Toss the cubed butternut squash with olive oil, salt, and pepper, then spread evenly on a baking sheet.
- Roast for 25–30 minutes or until tender and slightly caramelized. This enhances the natural sweetness of the squash.
2. Sauté the Aromatics
- In a large pot, heat 1 tbsp of olive oil or butter over medium heat.
- Add the chopped onion and sauté for about 3–4 minutes until soft.
- Stir in the garlic and cook for another 30 seconds until fragrant.
3. Blend the Soup
- Add the roasted butternut squash and broth to the pot. Bring to a simmer and let cook for 5 minutes.
- Use an immersion blender to puree the soup until smooth. (Alternatively, transfer to a blender and blend in batches.)
4. Add Cream and Adjust Seasoning
- Stir in the heavy cream or coconut milk for extra creaminess.
- Add cinnamon and nutmeg for a touch of warmth, if desired.
- Taste and adjust salt and pepper as needed.
5. Serve and Enjoy
- Ladle into bowls and garnish with pumpkin seeds, a drizzle of cream, or fresh herbs.
- Serve hot with crusty bread or a grilled cheese sandwich!
Tips & Variations
- Make it Vegan: Use coconut milk and vegetable broth instead of dairy and chicken broth.
- Add Heat: A pinch of cayenne pepper or red pepper flakes adds a spicy kick.
- Enhance Flavor: Roast the squash with a drizzle of maple syrup for added sweetness.
- Make it Heartier: Add a chopped apple or a carrot while roasting for extra depth.
This butternut squash soup is easy to make, packed with nutrients, and bursting with flavor. A perfect fall or winter dish that warms the soul!
