Description
A warm, velvety bowl of butternut squash soup is the perfect comfort food for crisp autumn evenings or cozy holiday gatherings. This soup combines the natural sweetness of roasted squash with aromatic vegetables and warming spices, creating a rich, flavorful dish that’s both nourishing and satisfying. Easy to make and fully customizable, it’s ideal for weeknight dinners, entertaining guests, or meal prepping for the week ahead.
Ingredients
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1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
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2 tablespoons olive oil
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1 medium onion, chopped
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2 cloves garlic, minced
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1 large carrot, peeled and chopped
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2 celery stalks, chopped
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4 cups vegetable broth
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1 teaspoon salt (adjust to taste)
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1/2 teaspoon black pepper
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1/2 teaspoon ground nutmeg
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground ginger (optional)
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1/2 cup coconut milk or heavy cream
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Fresh parsley or chives for garnish
Instructions
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Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with 1 tablespoon of olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25–30 minutes, until tender and lightly caramelized.
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In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the onion, carrot, and celery, cooking for 5–7 minutes until softened. Add the garlic and cook for 1 minute more.
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Add the roasted squash to the pot and pour in the vegetable broth. Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes.
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Use an immersion blender to puree the soup until smooth, or carefully transfer in batches to a blender.
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Stir in the nutmeg, cinnamon, and optional ginger. Add coconut milk or heavy cream and stir until incorporated. Warm over low heat for 2–3 minutes.
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Serve the soup in bowls, garnished with parsley or chives. Optional toppings include roasted pumpkin seeds or a drizzle of olive oil.
Notes
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Roasting the squash enhances its natural sweetness and adds depth of flavor.
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Frozen squash can be used; thaw before roasting or add directly to the pot.
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Adjust thickness by adding more or less broth as desired.
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Soup can be made 1–2 days ahead and stored in the refrigerator; reheat gently.
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For a vegan version, use vegetable broth and coconut milk.
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes