Ingredients
Scale
- 1 large butternut squash (about 3 lbs), peeled and cubed
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 4 cups vegetable broth (or chicken broth)
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- Salt and pepper to taste
- ½ cup heavy cream or coconut milk (optional)
- Fresh parsley or thyme for garnish
Instructions
- Peel and cube the butternut squash into 1-inch pieces
- Heat olive oil in a large pot and sauté onions until translucent
- Add minced garlic and cook for 1 minute until fragrant
- Add cubed squash, broth, cinnamon, nutmeg, and ginger
- Bring to a boil, then simmer for 20-25 minutes until squash is tender
- Puree with an immersion blender until smooth
- Stir in cream or coconut milk if desired
- Season with salt and pepper to taste
- Garnish with fresh herbs and serve warm
Notes
- For vegan version, use coconut milk instead of cream
- Store leftovers in refrigerator for up to 4 days or freeze for 3 months
- Add a pinch of cayenne for a spicy variation
- Roasting the squash first adds deeper flavor
- Frozen cubed squash works well in this recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian, Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 180 Kcal
- Sugar: 8g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 10mg