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Butternut Squash Soup

Creamy Butternut Squash Soup

A comforting and flavorful soup perfect for a chilly evening. This recipe is easy to make and packed with autumnal spices.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Vegetarian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 medium (about 2 pounds) Butternut Squash Peeled, seeded, and cubed
  • 1 large Onion Chopped
  • 2 cloves Garlic Minced
  • 4 cups Vegetable Broth Or chicken broth for richer flavor
  • 1 teaspoon Ground Ginger
  • 0.5 teaspoon Ground Cinnamon
  • 0.25 teaspoon Ground Nutmeg
  • 0.25 cup Heavy Cream or Coconut Milk Optional, for extra creaminess
  • to taste Salt
  • to taste Black Pepper
  • Optional Pepitas or Pumpkin Seeds Toasted, for garnish
  • Optional Olive Oil or Maple Syrup For garnish

Equipment

  • Large Pot or Dutch Oven
  • Blender or immersion blender
  • Cutting Board
  • Knife

Method
 

Instructions
  1. Heat a drizzle of olive oil in a large pot or Dutch oven over medium heat. Sauté the chopped onion until softened, about 5 minutes.
  2. Add the minced garlic and cook for another minute until fragrant.
  3. Add the cubed butternut squash, vegetable broth, ginger, cinnamon, and nutmeg to the pot. Season with salt and pepper.
  4. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the squash is very tender.
  5. Carefully transfer the soup to a blender (or use an immersion blender) and blend until completely smooth and creamy. If using a regular blender, vent the lid to prevent pressure buildup. Work in batches if necessary.
  6. Return the blended soup to the pot. Stir in the heavy cream or coconut milk, if using, and heat through gently. Do not boil.
  7. Taste and adjust seasoning as needed. Ladle the soup into bowls and garnish with toasted pepitas or pumpkin seeds, a drizzle of olive oil or maple syrup, if desired.

Notes

For a richer flavor, roast the butternut squash before adding it to the soup. You can also add other vegetables like carrots or sweet potatoes. Leftovers can be stored in the refrigerator for up to 3 days.