Description

This creamy butternut squash soup combines roasted squash with aromatic vegetables for a comforting and flavorful autumn meal. It’s easy to make, versatile, and perfect for cozy dinners.

Ingredients

Scale

1 medium butternut squash peeled and cubed

1 large onion chopped

2 cloves garlic minced

1 large carrot diced

4 cups vegetable or chicken broth

2 tablespoons olive oil

Salt and pepper to taste

Optional: 1/2 cup coconut milk or heavy cream

Optional: 1 apple chopped

Optional: 1 teaspoon curry powder or nutmeg

Instructions

1. Preheat oven to 400°F and toss squash cubes with 1 tablespoon olive oil, salt, and pepper then roast 25 minutes until edges are caramelized

2. Heat remaining olive oil in a large pot over medium heat, add onion garlic and carrot and cook 5–7 minutes until softened

3. Add roasted squash and broth, bring to a simmer then reduce heat and cook 15–20 minutes until squash is tender

4. Use an immersion blender in the pot or transfer soup in batches to a blender and puree until smooth

5. Stir in coconut milk or cream and optional apple or spices, adjust seasoning with salt and pepper

6. Serve hot, garnished with pumpkin seeds or fresh herbs

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: soup
Method: simmering
Cuisine: american

Nutrition

Serving Size: 1 cup
Calories: 200
Sugar: 5
Sodium: 400
Fat: 10
Saturated Fat: 4
Unsaturated Fat: 6
Trans Fat: 0
Carbohydrates: 25
Fiber: 4
Protein: 3
Cholesterol: 15

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