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Cozy Butternut Squash Soup: 1 Perfect Fall Bowl

Butternut Squash Soup
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Enjoy a delicious and creamy butternut squash soup, perfect for a cozy fall meal. This recipe is easy to follow and results in a flavorful, satisfying soup.

Ingredients

Scale
  • 1 medium butternut squash (about 2 lbs)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground cinnamon (optional)
  • Pinch of nutmeg (optional)
  • 1/2 cup heavy cream or coconut milk (for dairy-free)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Cut the butternut squash in half lengthwise and scoop out the seeds.
  3. Place the squash cut-side down on a baking sheet.
  4. Roast for 40-50 minutes, or until tender when pierced with a fork.
  5. Let the squash cool slightly, then scoop the flesh into a bowl.
  6. While the squash is roasting, heat olive oil in a large pot or Dutch oven over medium heat.
  7. Add the chopped onion and cook until softened, about 5-7 minutes.
  8. Add the minced garlic and cook for 1 minute more until fragrant.
  9. Add the roasted butternut squash flesh, vegetable broth, salt, pepper, cinnamon, and nutmeg (if using) to the pot.
  10. Bring the soup to a simmer, then reduce heat and cook for 10 minutes.
  11. Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth.
  12. Return the soup to the pot if you used a regular blender.
  13. Stir in the heavy cream or coconut milk.
  14. Heat gently until warmed through. Do not boil.
  15. Serve hot.

Notes

  • For a richer flavor, you can roast the onion and garlic along with the squash.
  • Adjust seasonings to your preference. A little cayenne pepper can add a nice kick.
  • Garnish with toasted pumpkin seeds or a swirl of cream.

Nutrition

Find it online: https://tastytipster.com/butternut-squash-soup-recipe/