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Description
A simple and creamy butternut squash soup recipe, perfect for fall and holidays. It’s easy to make and healthy.
Ingredients
Scale
- 2 pounds butternut squash, peeled, seeded, and cubed
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup heavy cream (optional)
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Toss squash with olive oil, salt, and pepper. Roast for 25-30 minutes, or until tender.
- While squash roasts, heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Add the roasted butternut squash and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth.
- Return the soup to the pot. Stir in heavy cream (if using). Heat gently until warmed through. Season with salt and pepper.
Notes
- For a vegan option, omit the heavy cream or use coconut milk.
- Garnish with toasted pumpkin seeds or a swirl of cream.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 10g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 30mg
Keywords: butternut squash soup recipe, creamy butternut squash soup, easy fall soup recipes, how to roast butternut squash for soup, healthy holiday soup, vegetarian soup