Butternut Squash Soup
Creamy, velvety, and full of cozy fall flavor, this Butternut Squash Soup is a warm hug in a bowl. Roasted squash, aromatic herbs, and a splash of cream make it the perfect dish for chilly evenings, elegant dinners, or comforting lunches.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Soup, Fall Recipes, Vegetarian
- Method: Stovetop, Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 medium butternut squash
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1 sprig fresh thyme (or ½ teaspoon dried thyme)
- Pinch of nutmeg
- ½ cup heavy cream or coconut milk
- Salt and pepper, to taste
- Optional toppings: roasted pumpkin seeds, croutons, grated Parmesan, fresh herbs, drizzle of cream
Instructions
- Preheat oven to 400°F (200°C). Cut butternut squash in half, scoop out seeds, and place cut-side down on a baking sheet. Roast for 35–40 minutes until soft and caramelized.
- While squash roasts, heat olive oil in a large pot. Sauté onion, carrots, and garlic until softened and fragrant.
- Scoop roasted squash into the pot. Add vegetable broth, thyme, and nutmeg. Simmer for 10 minutes.
- Remove thyme sprig. Use an immersion blender to blend until smooth (or blend in batches in a blender).
- Stir in cream or coconut milk. Season with salt and pepper to taste.
- Serve hot, topped with cream swirls, seeds, croutons, or herbs as desired.
Notes
To make it dairy-free, use coconut milk instead of cream. For added protein, stir in cooked lentils or chickpeas. The soup freezes well—just cool and store in freezer-safe containers for up to 3 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 8g
- Sodium: 620mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 20mg
Find it online: https://www.cozyfamilyrecipes.com/butternut-squash-soup/