Description
A creamy and comforting butternut squash soup perfect for chilly days.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 4 cups vegetable broth
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup heavy cream (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until soft.
- Add butternut squash, salt, pepper, cinnamon, and nutmeg. Stir to coat.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for 20 minutes or until squash is tender.
- Blend the soup until smooth using an immersion blender or regular blender.
- Stir in heavy cream if using and heat through.
- Serve warm.
Notes
- For a vegan version, replace heavy cream with coconut milk.
- Store leftovers in an airtight container for up to 3 days.
- Garnish with roasted pumpkin seeds or fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 8g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 20mg
Keywords: butternut squash soup, creamy soup, fall recipes, easy soup