Description
This Best Butternut Squash Soup is velvety smooth, naturally sweet, and full of comforting fall flavors. Made with roasted butternut squash, aromatic vegetables, and warm spices, it’s a healthy and cozy option for any meal.
Ingredients
- 1 large butternut squash, halved and seeds removed
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 medium carrot, chopped
- 1 celery stalk, chopped
- 4 cups vegetable broth or chicken broth
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt, to taste
- Black pepper, to taste
- Optional: 1/4 cup heavy cream or coconut milk
- Optional garnishes: roasted pumpkin seeds, fresh thyme, crusty bread
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the butternut squash in half lengthwise, scoop out the seeds, and place it cut-side down on a baking sheet lined with parchment paper.
- Roast the squash for about 45 minutes or until tender.
- While the squash is roasting, heat olive oil in a large pot over medium heat.
- Add chopped onion, garlic, carrot, and celery. Sauté until softened, about 8–10 minutes.
- Scoop the roasted squash flesh into the pot and stir to combine.
- Add broth, cinnamon, nutmeg, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10–15 minutes.
- Use an immersion blender to blend the soup until smooth, or transfer it in batches to a blender.
- Adjust seasoning as needed. Stir in heavy cream or coconut milk if desired.
- Serve hot with garnishes of choice.
Notes
Add cayenne pepper or chopped chili for a spicy version.Add a chopped apple with the veggies for extra sweetness.Use coconut milk for a creamy vegan version.Add herbs like rosemary, sage, or thyme for herbal depth.Soup can be stored in the fridge for 4 days or frozen for 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
