Description
A comforting and velvety butternut squash soup infused with spices, perfect for cozy gatherings.
Ingredients
Scale
- 1 medium butternut squash
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream (or coconut milk)
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 400°F (200°C). Peel the butternut squash, slice in half, scoop out seeds, and cut into cubes.
- Toss squash in olive oil, salt, and nutmeg. Spread on a baking sheet and roast for 25-30 minutes until tender and golden.
- In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, stir until soft and translucent.
- Add roasted squash to the pot, pour in broth, and bring to a simmer. Cook for about 10 minutes.
- Puree soup using an immersion blender until smooth. If needed, blend in batches using a regular blender.
- Stir in heavy cream or coconut milk and adjust seasoning with salt, pepper, and more nutmeg if desired.
- Ladle into bowls and garnish with olive oil or fresh herbs before serving.
Notes
Allow soup to cool slightly before blending to prevent splatter. Experiment with spices to enhance the flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soups
- Method: Baking and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 30mg
Keywords: butternut squash, soup, fall recipe, creamy soup, comfort food