Description
A creamy and comforting butternut squash soup that is perfect for chilly days.
Ingredients
Scale
- 1 Butternut Squash, peeled and cubed
- 1 Onion, diced
- 2 cloves Garlic, minced
- 4 cups Vegetable or Chicken Broth
- 1 cup Heavy Cream
- 2 tbsp Olive Oil
- Salt and Pepper, to taste
- Fresh Herbs (such as thyme or sage)
Instructions
- Peel and chop the butternut squash into cubes, removing the seeds.
- Toss the squash with olive oil, salt, and pepper, then spread it on a baking sheet. Roast in the oven at 400°F for 25-30 minutes until tender and slightly caramelized.
- In a large pot, heat a bit of olive oil and add the diced onion and minced garlic. Sauté until translucent and fragrant.
- Add the roasted squash to the pot, pour in the vegetable or chicken broth, and bring to a simmer.
- Use an immersion blender to puree the mixture until it’s silky smooth. If using a regular blender, allow it to cool slightly before blending to avoid splatters.
- Stir in the cream, adjust the seasoning if needed, and let it warm through.
- Ladle into bowls, garnish with fresh herbs, and drizzle with olive oil.
Notes
You can add a pinch of cayenne or nutmeg for a bit of spice. Also, this soup can be made ahead and frozen for future meals.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending and Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 40mg