Print

butternut squash soup

Warm and Cozy Butternut Squash Soup
Print Recipe

Warm up with this creamy and comforting butternut squash soup. It’s a simple and delicious way to enjoy the flavors of fall.

Ingredients

Scale
  • 1 medium butternut squash, peeled, seeded, and cubed
  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon nutmeg
  • Salt and pepper to taste
  • Optional: Cream or coconut milk for garnish
  • Optional: Toasted pumpkin seeds for garnish

Instructions

  1. Preheat oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender.
  2. While the squash is roasting, sauté the chopped onion in a pot over medium heat until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  3. Add the roasted butternut squash to the pot with the onions and garlic. Pour in the vegetable broth, thyme, and nutmeg. Bring to a simmer and cook for 10 minutes to allow the flavors to meld.
  4. Carefully transfer the soup to a blender or use an immersion blender to puree until smooth.
  5. Season with salt and pepper to taste.
  6. Serve hot, garnished with a swirl of cream or coconut milk and toasted pumpkin seeds, if desired.

Notes

For a richer flavor, use chicken broth instead of vegetable broth. You can also add a pinch of red pepper flakes for a little heat.

Find it online: https://grilldrip.com/butternut-squash-soup/