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Butternut Squash Soup

Butternut Squash Soup
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Warm up your evenings with this easy butternut squash soup recipe—a creamy, comforting bowl perfect for cozy nights in. This classic autumn favorite combines sweet, roasted butternut squash with savory aromatics and a hint of spice to create a smooth, velvety texture that’s both nourishing and indulgent. Ideal as a simple weeknight dinner or elegant starter, this soup is versatile, healthy, and sure to be a staple in your cooking rotation.

Ingredients

Scale

Main Ingredients

  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cubed
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1/2 cup heavy cream or coconut milk
  • 2 tablespoons olive oil or butter
  • Salt, to taste
  • Black pepper, to taste

Optional Spices & Add-ins

  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of cayenne pepper or red pepper flakes
  • Fresh thyme, sage, or rosemary (about 1 teaspoon chopped)
  • 1 small apple, peeled and diced (optional)
  • Toasted pumpkin seeds or chopped walnuts for garnish

Instructions

  1. Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Peel, seed, and cube the butternut squash. Toss the cubes with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes until tender and caramelized, which enhances the natural sweetness and flavor.
  2. Sauté the Aromatics: While the squash roasts, heat butter or olive oil in a large pot over medium heat. Add chopped onions and cook until translucent, about 5 minutes. Stir in minced garlic and cook just until fragrant, making sure not to brown the garlic.
  3. Combine and Simmer: Add the roasted butternut squash to the pot along with the vegetable broth. Bring the mixture to a gentle simmer and cook for about 10 minutes to meld the flavors and soften the ingredients further.
  4. Blend Until Smooth: Using an immersion blender directly in the pot, or carefully transferring in batches to a countertop blender, blend the soup until silky smooth with no lumps remaining. This ensures the creamy texture signature to butternut squash soup.
  5. Add Cream and Season: Stir in heavy cream or coconut milk to achieve your desired richness. Season with salt, pepper, and optional spices such as cinnamon or nutmeg. Heat gently over low heat without boiling to preserve the cream’s sweetness.

Notes

  • Roasting the butternut squash is essential to develop deeper, caramelized flavors.
  • Use a sharp vegetable peeler and a stable cutting board for safely peeling the squash.
  • Use homemade or high-quality vegetable broth for the best flavor.
  • Blend the soup in batches if necessary to avoid hot splatters and ensure safety.
  • Adjust soup thickness by adding more broth or cream gradually until your preferred consistency is reached.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • The soup freezes well for up to 3 months—cool completely before freezing.
  • Reheat gently on low heat, stirring occasionally and adding a splash of cream or broth if needed to restore creaminess.

Nutrition

Keywords: butternut squash soup, creamy soup, autumn soup, roasted squash, vegetarian soup, vegan option, healthy soup, cozy soup, gluten free

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