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Butternut Squash Soup

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A creamy, cozy soup made from roasted butternut squash, perfect for chilly nights or as a starter for a dinner party.

Ingredients

Scale
  • 1 medium butternut squash (about 2 to 3 pounds), peeled, seeded, and cubed
  • 1 large onion, chopped
  • 2 to 3 garlic cloves, minced
  • 4 cups vegetable or chicken broth
  • 2 tablespoons olive oil or butter
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup cream or coconut milk
  • Pinch of cayenne pepper or chili flakes
  • Fresh herbs such as thyme, sage, or rosemary
  • Toasted pumpkin seeds or chopped pecans
  • 1 tablespoon apple cider or maple syrup

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Peel, seed, and cube the butternut squash into even 1-inch pieces. Toss with 1 tablespoon olive oil and a pinch of salt and pepper. Spread on a baking sheet and roast for 25 to 30 minutes until golden and tender.
  3. Heat remaining olive oil or butter in a large pot over medium heat. Add onion and sauté for about 5 minutes until soft. Add garlic and cook until fragrant, about 30 to 60 seconds.
  4. Add roasted squash to the pot, pour in broth, and stir in spices. Simmer for 10 to 15 minutes until flavors meld and squash is very tender.
  5. Purée the soup until completely smooth. Return to low heat, stir in cream or coconut milk, and warm through. Adjust seasoning with apple cider or maple syrup, salt, and cayenne.
  6. Serve hot, garnished with toasted seeds and fresh herbs.

Notes

The soup can be made dairy-free by using coconut milk. Great for meal prep and can be stored in the refrigerator or freezer.

Nutrition

Find it online: https://www.simplefamilydishes.com/butternut-squash-soup/