Butternut Squash Soup
A creamy, velvety soup made with roasted butternut squash, aromatic spices, and a hint of sweetness. Perfect for fall or winter, this comforting dish is easy to prepare and packed with flavor.
Equipment
- Large pot or Dutch oven
- Baking sheet (for roasting squash, optional)
- Immersion blender or regular blender
- Knife and cutting board (for chopping ingredients)
- Measuring cups and spoons
- Wooden spoon or spatula
Ingredients
- 1 medium butternut squash about 2–3 lbs, peeled, seeded, and cubed
- 1 tablespoon olive oil plus extra for roasting, if desired
- 1 medium onion diced
- 2 garlic cloves minced
- 2 medium carrots diced
- 1 medium apple peeled, cored, and diced, optional for sweetness
- 4 cups vegetable broth or chicken broth
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Salt and pepper to taste
- 1/2 cup heavy cream optional, for added creaminess
- For Garnish:
- Fresh parsley or thyme chopped, for garnish
- Optional: Roasted pumpkin seeds or croutons
Instructions
- Roast the Squash (Optional) :
- Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it evenly on a baking sheet.
- Roast for 25–30 minutes, or until tender and slightly caramelized. (Alternatively, skip roasting and proceed to sautéing.)
- Sauté the Vegetables :
- In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the diced onion, garlic, and carrots. Sauté for 5–7 minutes until softened.
- If using, add the diced apple and cook for an additional 2–3 minutes.
- Simmer the Soup :
- Add the roasted (or raw) butternut squash to the pot. Pour in the vegetable broth and stir in the cinnamon, nutmeg, ginger, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat to low and simmer for 20–25 minutes, or until the vegetables are very tender.
- Blend the Soup :
- Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth.
- Stir in the heavy cream (if using) for added richness.
- Serve :
- Ladle the soup into bowls. Garnish with fresh parsley or thyme, and top with roasted pumpkin seeds or croutons if desired. Serve warm.
Notes
Substitute butternut squash with pumpkin or sweet potatoes for a different flavor profile.
For a vegan version, omit the heavy cream or replace it with coconut milk.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of broth if needed to loosen the soup.
Freeze portions of the soup for up to 3 months. Thaw overnight in the refrigerator before reheating.
For a vegan version, omit the heavy cream or replace it with coconut milk.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of broth if needed to loosen the soup.
Freeze portions of the soup for up to 3 months. Thaw overnight in the refrigerator before reheating.