Butternut Squash Soup
A creamy and comforting butternut squash soup made with simple ingredients, perfect for a cozy meal any day.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
- 1/2 cup heavy cream (optional)
Instructions
- Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil and spread on a baking sheet.
- Roast squash for 25-30 minutes or until tender.
- In a large pot, sauté onion and garlic until translucent.
- Add roasted squash and vegetable broth, then bring to a boil.
- Simmer for 10 minutes to blend flavors.
- Use an immersion blender to puree the soup until smooth.
- Stir in nutmeg, salt, pepper, and cream if using; heat through without boiling.
- Serve hot, garnished with a drizzle of cream or fresh herbs if desired.
Notes
For extra flavor, try adding a sprinkle of toasted pumpkin seeds or a dash of cayenne pepper for a spicy kick.