Description
This creamy butternut squash soup is a comforting and velvety dish perfect for fall nights, combining roasted squash with aromatic vegetables and a touch of cream or coconut milk.
Ingredients
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 1 cup coconut milk or heavy cream
- 1 teaspoon salt (to taste)
- 1/2 teaspoon pepper (to taste)
- 1/4 teaspoon nutmeg (optional)
- Fresh thyme or sage for garnish
Instructions
- Preheat oven to 400°F (200°C). Toss cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Roast on a baking sheet for 25–30 minutes until golden and tender.
- In a large pot, heat the remaining olive oil over medium heat. Sauté chopped onion, sliced carrots, and minced garlic until softened and fragrant.
- Add the roasted squash to the pot along with vegetable broth. Bring to a simmer and cook for 10–15 minutes to meld flavors.
- Remove from heat and puree the soup using an immersion blender or by transferring it in batches to a blender until smooth.
- Stir in the coconut milk or heavy cream. Season with additional salt, pepper, and nutmeg if using.
- Warm the soup gently over low heat, then serve garnished with fresh thyme or sage leaves.
Notes
- Use Greek yogurt instead of cream for a tangy variation.
- Add a peeled apple or roasted garlic for extra depth of flavor.
- Spice it up with cayenne pepper or chili oil.
- Make it heartier with lentils, crispy chickpeas, or croutons.
- Freezes well for up to 3 months; add broth when reheating if thickened.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 210
- Sugar: 6g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
