Butternut Squash Soup
A creamy and comforting butternut squash soup that’s perfect for chilly days, blending roasted squash with warm spices for a naturally sweet and savory flavor.
- 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, peeled and cubed
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 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)
Instructions
- Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper, then spread on a baking sheet.
- Roast the squash for 25-30 minutes until tender and lightly caramelized.
- In a large pot, sauté the onion in a little olive oil over medium heat until translucent, about 5 minutes.
- Add the garlic and cook for another minute until fragrant.
- Add the 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, blend the soup until smooth. Alternatively, blend in batches in a blender.
- Stir in the coconut milk if desired, and adjust salt and pepper to taste.
- Serve hot, garnished with a drizzle of coconut milk or fresh herbs if preferred.
Notes
For a richer flavor, garnish with toasted pumpkin seeds or a swirl of heavy cream. This soup pairs wonderfully with crusty bread.