Description
Creamy and comforting butternut squash soup, perfect for a chilly evening. This recipe is easy to make and packed with flavor.
Ingredients
Scale
- 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon dried sage
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
- 1/2 cup heavy cream (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C). Toss the butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes, or until tender.
- While the squash is roasting, sauté the onion in a large pot or Dutch oven over medium heat until softened, about 5 minutes. Add the garlic and cook for 1 minute more.
- Add the roasted butternut squash, vegetable broth, sage, and nutmeg to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes to allow the flavors to meld.
- Carefully transfer the soup to a blender or use an immersion blender to blend until smooth.
- If desired, stir in the heavy cream. Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
- For a vegan version, omit the heavy cream and use full-fat coconut milk instead.
- Roasting the squash brings out its natural sweetness.
- Adjust the seasonings to your liking.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop & Oven
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 8g
- Sodium: 60mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
