Creamy Butternut Squash Soup Recipe
A velvety smooth soup made with roasted butternut squash, onions, garlic, and warm spices, blended to creamy perfection. This comforting butternut squash soup is flavorful, nourishing, and perfect for chilly days or holiday gatherings.
Ingredients
- 1 medium butternut squash about 2.5 lbs, peeled and cubed
- 1 yellow onion chopped
- 2 carrots peeled and sliced
- 2 cloves garlic minced
- 2 tbsp olive oil
- 3 cups vegetable broth or chicken broth
- ½ cup heavy cream or full-fat coconut milk
- ½ tsp ground nutmeg
- Salt and pepper to taste
- Optional: a pinch of cinnamon or cayenne for a little heat.
Instructions
- Roast the squash (optional but recommended)
- Toss squash cubes with a little olive oil and roast at 400°F (200°C) for 25–30 minutes until golden. It adds extra flavor!
- Sauté the aromatics
- In a large pot, heat olive oil over medium heat. Sauté onion, carrots, and garlic until softened (about 5–7 minutes).
- Simmer the soup
- Add the roasted squash and broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes until everything is tender.
- Blend it smooth
- Use an immersion blender or carefully transfer to a regular blender. Blend until silky smooth.
- Finish it off
- Stir in cream or coconut milk. Add nutmeg, salt, and pepper to taste. Warm through and serve!
Video
Notes
- Fridge: Store in an airtight container for up to 5 days
- Freezer: Let it cool fully, then freeze for up to 3 months
- Reheating: Warm slowly on the stovetop; add a splash of broth if needed