Description

A velvety roasted butternut squash soup with warm spices, finished with cream and paired perfectly with crusty sourdough slices for cozy winter comfort.

Ingredients

Scale

1 large butternut squash, peeled and cubed

2 tablespoons olive oil

1 large onion, diced

3 garlic cloves, minced

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon ground nutmeg

4 cups vegetable or chicken stock

1/2 cup heavy cream

2 tablespoons butter

Optional: roasted pumpkin seeds or chopped fresh thyme

Instructions

1. Preheat oven to 400°F (200°C). Toss squash with olive oil, salt, and pepper on a baking sheet and roast 25–30 minutes until tender and caramelized.

2. In a large pot, melt butter over medium heat. Add onion and garlic and sauté until translucent, about 5 minutes.

3. Stir in nutmeg, then add roasted squash and stock. Bring to a simmer and cook 10 minutes.

4. Use an immersion blender (or transfer to a blender) to puree soup until smooth.

5. Return soup to pot, stir in heavy cream, adjust seasoning, and heat gently. Serve with toasted sourdough slices.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: soup
Method: roasting
Cuisine: american

Nutrition

Serving Size: 1 bowl
Calories: 220
Sugar: 5
Sodium: 400
Fat: 15
Saturated Fat: 8
Unsaturated Fat: 7
Trans Fat: 0
Carbohydrates: 20
Fiber: 4
Protein: 3
Cholesterol: 30

Keywords: cozy winter soup, butternut squash soup, roasted squash soup, sourdough pairing, winter comfort, hearty soup