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Creamy Butternut Squash Soup

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Creamy Butternut Squash Soup is a smooth, comforting blend of roasted squash, onion, garlic, and warm spices, blended into a velvety bowl of fall flavor. Light yet filling, it’s perfect for chilly days or elegant enough for a holiday meal.

  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4–6 servings
  • Category: Soup
  • Method: Roasting, Blending
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1 large butternut squash, peeled and cubed (or halved and roasted)
  • 2 tbsp olive oil, divided
  • 1 medium onion, chopped
  • 23 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

  1. Preheat the oven to 400°F (200°C).
  2. 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.
  3. In a large pot, heat the remaining olive oil over medium heat. Sauté chopped onion until soft, about 5 minutes.
  4. Add minced garlic and cook for 1 more minute.
  5. Add the roasted squash to the pot, then pour in the broth. Bring to a simmer and cook for 10 minutes.
  6. Use an immersion blender to puree the soup until smooth, or carefully blend in batches in a countertop blender.
  7. Stir in cream or coconut milk, and season with salt, pepper, and nutmeg or cinnamon if using.
  8. 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