Description
A straightforward recipe for smooth, creamy butternut squash soup.
Ingredients
Scale
- 1 medium butternut squash (about 3 lbs)
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup heavy cream (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 400 degrees F (200 degrees C).
- Cut the butternut squash in half lengthwise and scoop out the seeds.
- Place the squash halves cut-side down on a baking sheet. Roast for 40 to 50 minutes, or until tender when pierced with a fork.
- Let the squash cool slightly, then scoop the flesh out of the skin.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
- Add the minced garlic and cook for 1 minute more until fragrant.
- Add the roasted squash flesh and vegetable broth to the pot. Bring the mixture to a simmer.
- Remove the pot from the heat. Use an immersion blender or carefully transfer the soup in batches to a regular blender to puree until smooth.
- Return the soup to the pot. Stir in the heavy cream, if using, salt, and pepper. Heat gently before serving.
Notes
- For a richer flavor, roast the squash with a drizzle of maple syrup.
- If you prefer a thinner soup, add more vegetable broth until you reach your desired consistency.
- Garnish with toasted pumpkin seeds or a swirl of plain yogurt.
- Prep Time: 20 min
- Cook Time: 60 min
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 10
- Sodium: 450
- Fat: 12
- Saturated Fat: 6
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 7
- Protein: 4
- Cholesterol: 25
Keywords: butternut squash, soup, winter squash, creamy soup, vegetable soup