Butternut Squash Soup
A warm and comforting soup perfect for the fall season, featuring the rich flavors of roasted butternut squash.
Ingredients
🎃 1 medium butternut squash, peeled, seeded, and cubed
🫒 2 tablespoons olive oil
🧅 1 medium onion, chopped
🧄 2 cloves garlic, minced
🥣 4 cups vegetable broth
🌰 1/2 teaspoon ground nutmeg
🧂 Salt and pepper, to taste
🥛 1/2 cup heavy cream (optional)
🌿 Fresh thyme or parsley, for garnish
Equipment
• Baking sheet
• Large pot
• Blender or immersion blender
• Ladle
Prep Time
15 minutes
Cook Time
45 minutes
Calories & Macros (per serving)
• Calories: 150
• Protein: 2g
• Carbohydrates: 20g
• Fat: 7g
Instructions
1. Roast the Butternut Squash
o Preheat the oven to 400°F (200°C).
o Place the cubed butternut squash on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper.
o Roast for 25-30 minutes, or until tender and slightly caramelized.
2. Sauté Aromatics
o In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat.
o Add the chopped onion and sauté until translucent, about 5 minutes.
o Stir in the minced garlic and cook for an additional minute.
3. Combine Ingredients
o Add the roasted butternut squash to the pot.
o Pour in the vegetable broth and add the ground nutmeg.
o Bring to a boil, then reduce heat and let it simmer for 10 minutes.
4. Blend the Soup
o Remove the pot from heat.
o Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth.
5. Finish and Serve
o Return the pot to low heat.
o Stir in the heavy cream, if using, and adjust seasoning with additional salt and pepper as needed.
o Ladle the soup into bowls and garnish with fresh thyme or parsley.
Cooking and Serving Tips
• Variations: Add a pinch of cayenne pepper for a spicy kick, or incorporate a diced apple during the sautéing step for a hint of sweetness.
• Serving Suggestions: Pair with crusty bread or a side salad for a complete meal.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.
Enjoy your Butternut Squash Soup
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