Butternut Squash Soup
A creamy and comforting butternut squash soup that’s perfect for warming up on chilly days, packed with natural sweetness and subtle spices.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Simmered
- Cuisine: American
Ingredients
Scale
- 1 medium butternut squash, peeled, seeded, 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 or heavy cream (optional)
- Fresh parsley or thyme for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and garlic; sauté until translucent and fragrant, about 5 minutes.
- Add the cubed butternut squash to the pot and stir to combine with the onions and garlic.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and let it simmer for about 20-25 minutes, or until the squash is tender.
- Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, transfer in batches to a blender and blend until creamy.
- Stir in cinnamon, nutmeg, salt, and pepper. Add coconut milk or cream if using, and warm through over low heat.
- Serve hot, garnished with fresh parsley or thyme.
Notes
For added depth, roast the butternut squash before adding it to the soup, or garnish with toasted pumpkin seeds for extra crunch.