Butternut Squash Soup
A creamy and comforting butternut squash soup, perfect for warming up on chilly days with its natural sweetness and subtle spices.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Simmered
- Cuisine: American
Ingredients
Scale
- 1 medium butternut squash (about 2 pounds), peeled 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 chives, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and garlic; sauté until translucent, about 5 minutes.
- Add the cubed butternut squash, ground cinnamon, and ground nutmeg; stir to combine.
- Pour in the vegetable broth and bring the mixture to a boil.
- Reduce heat and simmer until the squash is tender, about 20 minutes.
- Use an immersion blender or transfer to a blender to puree the soup until smooth.
- Return the soup to the pot, stir in coconut milk or heavy cream if using, and season with salt and pepper to taste.
- Heat through for another 2–3 minutes, then ladle into bowls and garnish with fresh parsley or chives before serving.
Notes
For added depth, roast the butternut squash cubes before cooking. Garnish with a swirl of cream or a sprinkle of toasted pumpkin seeds for extra texture.