Description
A warm, smooth, and comforting soup made from tender butternut squash blended into a creamy, velvety texture with gentle spices for a cozy and nourishing meal.
Ingredients
- 1 medium butternut squash, peeled and cubed (about 4 cups)
- 1 tablespoon olive oil or butter
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, chopped
- 4 cups vegetable broth or chicken broth
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/2 cup heavy cream or coconut milk
- Fresh thyme or parsley for garnish (optional)
Instructions
- Heat olive oil or butter in a large pot over medium heat.
- Add the chopped onion and carrots and sauté until softened, about 5–7 minutes.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Stir in the cubed butternut squash, broth, salt, black pepper, nutmeg, and cinnamon.
- Bring to a gentle boil, then reduce heat and simmer for 20–25 minutes, until the squash is very tender.
- Blend the soup until smooth using an immersion blender or a regular blender in batches.
- Return the soup to the pot and stir in the heavy cream or coconut milk.
- Gently warm the soup, taste, and adjust seasoning.
- Serve warm, garnished with fresh thyme or parsley if desired.
Notes
- Roasting the squash first adds deeper, caramelized flavor.
- Add curry powder or ginger for extra warmth.
- A splash of apple cider adds subtle sweetness.
- This soup thickens as it cools.
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 25 mg
