Ingredients
Scale
- 1 large butternut squash (about 2–3 pounds), peeled, seeded, and cubed
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth for a non-vegetarian version)
- 1/2 cup heavy cream or coconut milk (for a vegan option)
- Optional garnishes: toasted pumpkin seeds, croutons, a swirl of cream, fresh herbs (such as thyme or sage)
Instructions
- Preheat your oven to 400°F (200°C). Halve the butternut squash, scoop out the seeds, and peel the skin. Cut the squash into 1-inch cubes. Place the cubed squash on a baking sheet, drizzle with olive oil, and season generously with salt and pepper. Toss to coat evenly.
- Roast the squash in the preheated oven for 25-30 minutes, or until it’s tender and slightly caramelized.
- While the squash is roasting, heat a tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add the roasted butternut squash to the pot with the sautéed onions and garlic. Pour in the vegetable broth and bring to a simmer. Cook for 10 minutes to allow the flavors to meld.
- Use an immersion blender to blend the soup until smooth and creamy. Alternatively, you can carefully transfer the soup to a regular blender in batches. Stir in the heavy cream or coconut milk for added richness. Season with additional salt and pepper to taste.
Notes
- Roast for maximum flavor: Don’t skip the roasting step! It’s what gives the soup its signature sweetness.
- Spice it up: Add a pinch of nutmeg, ginger, or cinnamon for extra warmth and depth.
- Make it vegan: Use coconut milk instead of cream for a dairy-free version that’s just as rich and delicious.
- Adjust the consistency: If the soup is too thick, add more broth until it reaches your desired consistency.
- Garnish creatively: Toasted pumpkin seeds, a swirl of cream, or fresh herbs make beautiful and tasty garnishes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
- Diet: Vegetarian, Gluten-Free, Vegan option available
Nutrition
- Serving Size: 1 cup
- Calories: 220 Kcal
- Sugar: 6g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 20mg