Description
Butternut Squash Soup is a creamy, cozy, and comforting dish made with roasted squash, garlic, and onions. Perfect for chilly days, weeknight dinners, or festive gatherings, this recipe highlights fall flavors while being nourishing and simple to prepare.
Ingredients
1 large butternut squash
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, minced
4 cups vegetable or chicken stock
Salt and pepper to taste
Nutmeg (optional)
Pumpkin seeds for garnish (optional)
Instructions
1. Preheat oven to 400°F (200°C). Cut squash in half, remove seeds, drizzle with olive oil, and roast 30-40 minutes until tender.
2. Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté 5 minutes until softened.
3. Scoop roasted squash flesh into the pot. Add stock and stir.
4. Bring to a boil, reduce heat, and simmer 10-15 minutes.
5. Use an immersion blender to puree until smooth.
6. Season with salt, pepper, and nutmeg.
7. Serve hot, garnished with pumpkin seeds if desired.
Notes
Serve warm with crusty bread or salad.
Drizzle olive oil or add cream/coconut milk for richness.
Make ahead and refrigerate up to 5 days or freeze up to 3 months.
Experiment with cinnamon, cayenne, or fresh herbs like sage or thyme.
Add sautéed apples or carrots for sweetness.
Store garnishes separately to keep them crunchy.
- Prep Time: 15 minutes
- Cook Time: 40-55 minutes
- Category: Soup
- Method: Roasting + Stovetop + Blending
- Cuisine: American / Seasonal
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 7g
- Sodium: 720mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
Keywords: butternut squash soup, fall soup, roasted squash soup, creamy vegetable soup