Description
A velvety, comforting Butternut Squash Soup that captures the essence of fall – sweet, nutty, spiced just right, and perfect for chilly days.
Ingredients
Scale
- 1 large butternut squash (about 2 pounds), peeled, seeded, and cubed
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons maple syrup
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- Salt and pepper, to taste
- 1/4 cup heavy cream (optional)
- Toasted pepitas (pumpkin seeds), for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Spread in a single layer.
- Roast the squash for 20–25 minutes, or until tender and slightly caramelized.
- While the squash roasts, heat the remaining olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
- Add the roasted squash to the pot. Pour in the vegetable broth, maple syrup, nutmeg, and cinnamon. Bring to a simmer.
- Reduce heat to low, cover, and simmer for 15–20 minutes.
- Carefully blend the soup until smooth using a blender or immersion blender.
- Return soup to the pot, stir in heavy cream (if using), and season with salt and pepper to taste.
- Ladle into bowls and garnish with pepitas or a swirl of cream, if desired.
Notes
Perfect served with grilled cheese, crusty bread, or a crisp green salad. Customize with extra toppings like crispy sage or a dash of chili flakes for heat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop & Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 8g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 15mg