Ingredients
- 1 large butternut squash, peeled and cubed (or halved and roasted)
- 2 tbsp olive oil, divided
- 1 medium onion, chopped
- 2–3 garlic cloves, minced
- 4 cups vegetable broth or chicken broth
- 1/2 cup heavy cream, coconut milk, or dairy-free alternative
- Salt, to taste
- Black pepper, to taste
- 1/4 tsp ground nutmeg or cinnamon (optional)
- Optional toppings: pumpkin seeds, swirl of cream, crispy croutons, fresh herbs
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the cubed butternut squash with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender and golden.
- In a large pot, heat the remaining olive oil over medium heat. Sauté chopped onion until soft, about 5 minutes.
- Add minced garlic and cook for 1 more minute.
- Add the roasted squash to the pot, then pour in the broth. Bring to a simmer and cook for 10 minutes.
- Use an immersion blender to puree the soup until smooth, or carefully blend in batches in a countertop blender.
- Stir in cream or coconut milk, and season with salt, pepper, and nutmeg or cinnamon if using.
- Serve hot, garnished with your choice of toppings.
Notes
- Add a chopped apple or carrot for more sweetness.
- Roast the onion and garlic with the squash for deeper flavor.
- Use ginger or curry powder for a spiced version.
- For a heartier soup, stir in cooked lentils or top with crispy chickpeas.
- Store in the fridge for up to 5 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 180
- Sugar: 5g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 15mg