Name: Cozy Butternut Squash Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: american
Ingredients: 2 pounds butternut squash, peeled and cubed; 1 tablespoon olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 2 carrots, chopped; 4 cups vegetable broth; 1/2 cup heavy cream; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon nutmeg; Optional toppings: pumpkin seeds or croutons

Description

A velvety butternut squash soup flavored with aromatic vegetables and warm spices. Perfect for cozy fall evenings, this easy recipe combines roasting and blending for rich flavor.

Ingredients

Scale

2 pounds butternut squash, peeled and cubed

1 tablespoon olive oil

1 medium onion, chopped

2 cloves garlic, minced

2 carrots, chopped

4 cups vegetable broth

1/2 cup heavy cream

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon nutmeg

Optional toppings: pumpkin seeds or croutons

Instructions

1. Preheat the oven to 400°F and toss squash cubes with olive oil, salt, and pepper on a baking sheet

2. Roast the squash for 25 to 30 minutes until tender and lightly browned

3. Heat a large pot over medium heat and sauté chopped onion, garlic, and carrots until softened

4. Add the roasted squash and vegetable broth to the pot and bring to a simmer

5. Cook for 15 minutes to allow flavors to meld

6. Use an immersion blender to puree the soup until smooth and creamy

7. Stir in heavy cream and nutmeg, then adjust seasoning with salt and pepper

8. Serve hot with a sprinkle of pumpkin seeds or croutons on top

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: soup
Method: roasting and blending
Cuisine: american

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 8
Sodium: 450
Fat: 12
Saturated Fat: 6
Unsaturated Fat: 6
Trans Fat: 0
Carbohydrates: 30
Fiber: 5
Protein: 4
Cholesterol: 35

Keywords: butternut squash soup, fall soup, creamy soup, comfort food, vegetarian soup, easy soup, healthy soup, autumn recipe