Description
A rich and velvety butternut squash soup, perfect for a warm meal.
Ingredients
Scale
- 2 lbs butternut squash, peeled and cubed
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tbsp olive oil
- Salt to taste
- Pepper to taste
- 1 tsp nutmeg
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the butternut squash with olive oil, salt, and pepper on a baking sheet.
- Roast the squash for 25-30 minutes until tender.
- In a large pot, heat olive oil over medium heat, add the onion and garlic, sauté until translucent.
- Add the roasted squash and vegetable broth to the pot, bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Blend the soup until smooth using an immersion blender.
- Stir in the heavy cream and nutmeg, adjust seasoning as needed.
- Serve hot, garnished with fresh parsley.
Notes
- For a spicier version, add a pinch of cayenne pepper.
- Substitute coconut milk for a dairy-free option.
- Garnish with toasted pumpkin seeds for added crunch.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting and blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 80mg
Keywords: creamy butternut squash soup recipe