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Creamy Butternut Squash Soup

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A cozy, creamy butternut squash soup perfect for fall, featuring simple ingredients and warm spices for a comforting meal.

Ingredients

Scale
  • 1 medium butternut squash (about 3 pounds), peeled, seeded, and cubed
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, diced
  • 3 garlic cloves, minced
  • 1 medium carrot, peeled and chopped
  • 4 cups vegetable broth
  • 1 cup heavy cream or coconut milk
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon fresh sage or thyme, chopped (optional)
  • 1 tablespoon olive oil (optional, for roasting)

Instructions

  1. Peel the butternut squash using a sharp vegetable peeler or knife. Cut it in half lengthwise and scoop out the seeds with a spoon. Chop the flesh into roughly 1-inch cubes (about 4 cups).
  2. In a large heavy-bottomed pot or Dutch oven, melt 2 tablespoons of unsalted butter over medium heat. Add the diced onion and carrot, and cook for about 5-7 minutes until softened and translucent.
  3. Add the minced garlic and cook for another minute until fragrant, being careful not to brown it.
  4. Add the cubed butternut squash to the pot and pour in 4 cups of vegetable broth. Stir and bring to a boil over high heat.
  5. Reduce heat to low, cover, and simmer gently for 20-25 minutes until the squash is fork-tender.
  6. Remove the pot from heat and puree the soup using an immersion blender until smooth. Alternatively, blend in batches in a countertop blender until silky smooth.
  7. Stir in 1 cup of heavy cream or coconut milk, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and season with salt and freshly ground black pepper to taste.
  8. Warm the soup gently over low heat for 5 minutes to meld flavors, avoiding boiling after adding cream.
  9. Adjust consistency by adding more broth or cream if needed. Taste and adjust seasoning.
  10. Ladle soup into bowls and garnish with fresh chopped sage or thyme and a drizzle of olive oil if desired.

Notes

Roasting the butternut squash cubes before adding them to the soup adds a deeper caramelized flavor. Use fresh herbs for best aroma and flavor. Avoid boiling the soup after adding cream to prevent curdling. For dairy-free, substitute cream with coconut milk or cashew cream.

Nutrition

Keywords: butternut squash soup, creamy soup, fall recipe, cozy soup, easy soup, vegetarian soup, gluten-free soup

Find it online: https://junomeals.com/creamy-butternut-squash-soup-recipe-easy-cozy-comfort-food-for-fall/