Description
A comforting and velvety creamy butternut squash soup, perfect for fall. This easy recipe features roasted butternut squash for a deep, caramelized sweetness, blended with aromatic vegetables and a touch of cream for a silky texture.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil, divided
- 1 onion, chopped
- 2 carrots, sliced
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 1 cup coconut milk or heavy cream
- Salt, to taste
- Black pepper, to taste
- Pinch of nutmeg (optional)
- Fresh thyme or sage, for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and tender.
- While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sliced carrots and sauté until softened and fragrant, about 5-7 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Add the roasted butternut squash to the pot along with the vegetable broth. Bring the mixture to a simmer and cook for 10-15 minutes to allow flavors to meld.
- Remove the pot from heat. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth.
- Stir in the coconut milk or heavy cream. Season with salt, pepper, and nutmeg if desired.
- Return the soup to low heat and warm through gently. Do not boil.
- Serve the creamy butternut squash soup hot, garnished with fresh thyme or sage leaves.
Notes
- For a vegan version, use vegetable broth and coconut milk.
- Frozen butternut squash can be used; it may roast faster.
- Add cayenne pepper, red pepper flakes, or harissa for a spicier soup.
- Serve with crusty bread, grilled cheese, or a salad.
- This soup can be made a day in advance and tastes even better the next day.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: Approximately 250-350 (varies with cream/coconut milk)
- Sugar: Varies
- Sodium: Varies
- Fat: Varies
- Saturated Fat: Varies
- Unsaturated Fat: Varies
- Trans Fat: 0g
- Carbohydrates: Varies
- Fiber: Varies
- Protein: Varies
- Cholesterol: Varies