BUTTERNUT SQUASH SOUP RECIPE
This butternut squash soup is creamy, comforting, and full of autumn flavor. Roasted squash blends with onions, garlic, and warm spices to create a smooth, velvety soup perfect for cozy dinners or holiday meals.
Ingredients
- 1 medium butternut squash peeled and cubed
- 1 onion chopped
- 2 cloves garlic minced
- 3 cups vegetable or chicken broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon ground cinnamon optional
- ¼ teaspoon ground nutmeg optional
- 2 tablespoons olive oil
- ¼ cup coconut milk or cream optional, for extra creaminess
- Fresh parsley or thyme for garnish
Instructions
Roast Squash (Optional for More Flavor):
- Preheat oven to 400°F (200°C). Toss cubed squash with 1 tablespoon olive oil, salt, and pepper. Roast 20–25 minutes until tender and lightly caramelized.
Sauté Onion and Garlic:
- In a large pot, heat remaining olive oil over medium heat. Add onion and cook 5 minutes until softened. Add garlic and cook 1 minute more.
Add Squash and Broth:
- Add roasted (or raw) squash, broth, cinnamon, and nutmeg. Bring to a boil, then reduce heat and simmer 15–20 minutes until squash is tender.
Blend Soup:
- Use an immersion blender or transfer to a blender to puree until smooth. Stir in coconut milk or cream if using.
Serve:
- Ladle soup into bowls and garnish with fresh parsley or thyme. Serve warm with bread or croutons.
Notes
- Make Ahead: Soup can be made a day ahead; flavors improve after resting.
- Flavor Boost: Add a pinch of smoked paprika or roasted garlic for depth.
- Serving Suggestions: Serve with crusty bread, croutons, or a side salad.
- Allergy-Friendly Options: Naturally gluten-free; use coconut milk for dairy-free version.
- Storage Tips: Refrigerate in airtight container up to 4 days; freeze up to 3 months.