Description

This creamy butternut squash soup combines sweet squash, savory aromatics, and warm spices for a comforting meal. Ready in under an hour, it’s perfect for chilly days and adaptable to dietary preferences.

Ingredients

Scale

1 medium butternut squash (2–3 lbs), peeled, seeded, and cubed

2 medium carrots, chopped

1 large onion, chopped

3 garlic cloves, minced

4 cups vegetable or chicken broth

2 tablespoons olive oil or butter

1/2 teaspoon ground nutmeg (optional)

Salt and black pepper to taste

1/4 cup heavy cream or coconut milk (optional)

Instructions

1. Preheat oven to 400°F (200°C)

2. Toss cubed squash with 1 tablespoon oil, salt, and pepper on a baking sheet

3. Roast squash for 25–30 minutes until edges are golden

4. Heat remaining oil or butter in a large pot over medium heat

5. Add onion, carrots, and garlic and sauté until onion is translucent

6. Stir in roasted squash and pour in broth

7. Bring to a boil, then reduce heat and simmer for 20 minutes until vegetables are tender

8. Use an immersion blender to purée soup until smooth

9. Stir in nutmeg if using and add cream or coconut milk for extra richness

10. Adjust seasoning with salt and pepper before serving

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

Nutrition

Serving Size: 1 cup
Calories: 180
Sugar: 8
Sodium: 450
Fat: 7
Saturated Fat: 2
Unsaturated Fat: 4
Trans Fat: 0
Carbohydrates: 27
Fiber: 5
Protein: 3
Cholesterol: 0

Keywords: butternut squash soup, easy squash soup, creamy soup, fall soup, cozy soup, vegetarian soup