Description
A creamy and healthy butternut squash soup, perfect for a fall favorite.
Ingredients
Scale
- 2 pounds butternut squash, peeled, seeded, and cubed
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup heavy cream (optional)
- Pinch of nutmeg
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5-7 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Add cubed butternut squash and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer, covered, for 20-25 minutes, or until the squash is very tender.
- Carefully transfer the soup to a blender (in batches if necessary) or use an immersion blender to puree until smooth.
- Return the pureed soup to the pot. Stir in salt, pepper, and nutmeg.
- If desired, stir in heavy cream for extra creaminess. Heat gently until warmed through, but do not boil.
- Serve hot, garnished with a swirl of cream or toasted pumpkin seeds if desired.
Notes
- For a dairy-free option, omit the heavy cream or use full-fat coconut milk.
- Adjust seasoning to your taste.
- This soup can be made ahead of time and reheated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 200
- Sugar: 10g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 10mg