Description

This creamy butternut squash soup is a simple, nourishing recipe perfect for chilly autumn nights. It combines roasted squash, warm spices, and a velvety texture for a comforting fall dish.

Ingredients

Scale

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

1 medium yellow onion, chopped

2 medium carrots, chopped

2 cloves garlic, minced

3 cups vegetable broth

1 cup water

2 tablespoons olive oil

½ teaspoon salt

¼ teaspoon black pepper

½ teaspoon ground nutmeg (optional)

½ cup coconut milk or heavy cream (optional)

Instructions

1. Peel, seed, and cube the butternut squash.

2. Heat olive oil in a large pot over medium heat.

3. Add chopped onion, carrots, and garlic and sauté until fragrant and softened.

4. Stir in squash cubes, salt, pepper, and nutmeg.

5. Pour in vegetable broth and water and bring to a boil.

6. Reduce heat and simmer until squash and carrots are tender, about 15–20 minutes.

7. Remove from heat and puree the soup with an immersion blender or in batches in a stand blender until smooth.

8. Stir in coconut milk or cream if desired and adjust seasoning to taste.

9. Reheat gently if needed and serve hot.

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

Nutrition

Serving Size: 1 bowl
Calories: 180
Sugar: 5
Sodium: 400
Fat: 7
Saturated Fat: 2
Unsaturated Fat: 4
Trans Fat: 0
Carbohydrates: 25
Fiber: 4
Protein: 3
Cholesterol: 5

Keywords: butternut squash soup, cozy fall soup, easy squash soup, healthy fall soups, autumn recipes, vegetarian soup, creamy squash soup