Butternut Squash Soup
This creamy and comforting Butternut Squash Soup combines roasted squash with warm spices for a deliciously smooth and nourishing meal perfect for any season.
- 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 (about 2 pounds), peeled and cubed
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
- 1/2 cup coconut milk (optional for creaminess)
- Fresh parsley or thyme for garnish
Instructions
- Preheat oven to 400°F (200°C). Toss butternut squash cubes with 1 tablespoon olive oil, salt, and pepper.
- Spread squash on a baking sheet and roast for 25-30 minutes until tender and lightly browned.
- In a large pot, heat remaining olive oil over medium heat. Sauté onion until translucent, about 5 minutes.
- Add garlic and cook for another 1 minute until fragrant.
- Add roasted squash, vegetable broth, cinnamon, and nutmeg to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer soup to a blender and blend in batches.
- Stir in coconut milk if using, and adjust seasoning with salt and pepper.
- Serve hot, garnished with fresh parsley or thyme.
Notes
For added depth, sprinkle roasted pumpkin seeds on top just before serving or add a splash of heavy cream instead of coconut milk for a richer texture.