Creamy Butternut Squash Soup
A velvety soup made with roasted butternut squash, garlic, and warm spices.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 2 lb butternut squash, peeled and cubed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cup vegetable broth
- 1 cup heavy cream or coconut cream for a dairy-free option
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
Instructions
Preparation Steps
- Preheat the oven to 400°F (200°C).
- Toss butternut squash with olive oil, salt, and pepper. Arrange on a baking sheet and roast for 25-30 minutes until tender.
- In a large pot, sauté the onion and garlic over medium heat until the onion is translucent, about 5-7 minutes.
- Add the roasted squash to the pot along with vegetable broth, cinnamon, and nutmeg. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Blend the mixture until smooth using an immersion blender or by carefully transferring to a blender.
- Stir in heavy cream and adjust seasoning as needed. Heat through before serving.
Notes
Serve with croutons or a drizzle of olive oil for added flavor. Try garnishing with roasted pumpkin seeds!