Butternut Squash Soup
A creamy and comforting homemade butternut squash soup, perfect for a chilly evening. Easy to make and packed with flavor.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 medium butternut squash peeled, seeded, and cubed
- 1 medium onion chopped
- 2 cloves garlic minced
- 0.5 cup vegetable broth
- 0.5 cup heavy cream or coconut milk for dairy-free
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon nutmeg ground
Instructions
Preparation Steps
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Add the cubed butternut squash to the pot. Pour in the vegetable broth and enough water to just cover the squash. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until the squash is tender.
- Carefully transfer the soup to a blender (in batches if necessary) or use an immersion blender. Blend until smooth and creamy.
- Return the soup to the pot. Stir in the heavy cream (or coconut milk), salt, pepper, and nutmeg. Heat gently until warmed through, but do not boil.
- Taste and adjust seasonings as needed. Serve hot, garnished with a swirl of cream or toasted pumpkin seeds, if desired.
Notes
For a richer flavor, you can roast the butternut squash before adding it to the soup. You can also add other spices like cinnamon or ginger for a different flavor profile.