Autumn Butternut Squash Soup
Creamy butternut squash soup with warm autumn spices, perfect for chilly days.
15 mins
Prep Time
30 mins
Cook Time
4
Servings
Ingredients
- 1 medium butternut squash (about 2 lbs), peeled and cubed
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 cup heavy cream (or coconut milk for vegan option)
- Salt and pepper to taste
Nutrition Facts
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Instructions
Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper. Roast for 25-30 minutes until tender and slightly caramelized.
In a large pot, sauté diced onion in olive oil over medium heat until translucent, about 5 minutes. Add minced garlic and cook for 1 more minute.
Add roasted butternut squash, vegetable broth, cinnamon, nutmeg, and ginger to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
Remove from heat and blend the soup until smooth using an immersion blender or regular blender (in batches if needed).
Return soup to low heat and stir in heavy cream. Season with additional salt and pepper to taste.
Serve hot, garnished with a drizzle of cream, pumpkin seeds, or fresh herbs if desired.
Chef's Tips
- Roasting Tip: Roasting the squash first deepens the flavor and creates a richer soup.
- Spice Variations: Add a pinch of cayenne for a spicy kick or curry powder for an exotic twist.
- Texture: For a chunkier soup, reserve some roasted squash cubes before blending and add them back in at the end.
- Storage: This soup freezes well for up to 3 months. Cool completely before freezing.
- Garnish Ideas: Try crispy sage leaves, toasted pumpkin seeds, or crumbled bacon for added texture and flavor.
- Dairy-Free: Use coconut milk instead of heavy cream for a vegan version that's just as creamy.
