Velvety Butternut Squash Soup (Print Version)
A velvety soup with roasted butternut squash, aromatic herbs, and cream that's perfect for cold weather and ready in just one hour.
# Ingredients:
→ Vegetables & Aromatics
01 -
1 medium butternut squash (about 2.5 to 3 lbs), peeled, seeded, and cubed
02 -
1 tbsp olive oil
03 -
1 medium onion, chopped
04 -
2 garlic cloves, minced
05 -
1 carrot, chopped
06 -
1 apple (e.g., Gala or Honeycrisp), peeled and chopped (optional)
→ Liquids & Seasonings
07 -
4 cups vegetable broth
08 -
0.5 tsp ground nutmeg
09 -
0.5 tsp ground cinnamon (optional)
10 -
Salt and pepper to taste
11 -
0.5 cup heavy cream or coconut milk (for vegan)
12 -
Juice of 0.5 lemon (to finish)
# Steps:
01 -
Preheat oven to 400°F (200°C). Toss butternut squash cubes with half the olive oil and a pinch of salt. Spread on a baking sheet and roast for 25–30 minutes until tender and lightly caramelized.
02 -
In a large pot, heat remaining olive oil over medium heat. Sauté onion, garlic, carrot, and apple (if using) for 8–10 minutes until softened.
03 -
Add roasted squash, vegetable broth, nutmeg, and cinnamon (if using). Bring to a boil, then reduce heat and simmer for 10–15 minutes.
04 -
Remove from heat. Blend the soup using an immersion blender or in batches in a countertop blender until smooth.
05 -
Stir in cream or coconut milk. Season with salt, pepper, and lemon juice to taste. Reheat gently if needed. Serve warm, garnished with fresh herbs or a swirl of cream.
# Notes:
01 -
For extra depth, roast garlic along with the squash.
02 -
Serve with crusty bread or a grilled cheese sandwich for a heartier meal.
03 -
Store leftovers in the fridge for up to 4 days, or freeze for up to 3 months.