Description
A straightforward recipe for a warm and comforting butternut squash soup perfect for cool weather.
Ingredients
Scale
- 1 medium butternut squash (about 3 lbs)
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup heavy cream (optional)
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Cut the butternut squash in half lengthwise and scoop out the seeds. Place the halves cut-side down on a baking sheet.
- Roast for 30 to 40 minutes, or until the squash is tender when pierced with a fork. Let it cool slightly.
- Scoop the flesh from the squash shells into a bowl. Discard the skins.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
- Add the minced garlic and cook for 1 minute more until fragrant.
- Add the roasted squash flesh, vegetable broth, salt, and pepper to the pot. Bring the mixture to a simmer.
- Remove the pot from the heat. Use an immersion blender or carefully transfer the soup in batches to a standard blender to blend until smooth.
- Return the soup to the pot. Stir in the heavy cream, if using. Heat gently until warmed through. Do not boil after adding cream.
- Serve hot.
Notes
- For a richer flavor, roast the squash with a drizzle of maple syrup.
- If you do not have vegetable broth, chicken broth works as a substitute.
- Garnish with toasted pumpkin seeds before serving.
- Prep Time: 15 min
- Cook Time: 45 min
- Category: Soup
- Method: Stovetop/Baking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 210
- Sugar: 10
- Sodium: 450
- Fat: 9
- Saturated Fat: 4
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 7
- Protein: 4
- Cholesterol: 15
Keywords: butternut squash, soup, fall, cozy, warm, vegetarian, simple