Description
A smooth, creamy, and naturally sweet butternut squash soup that’s perfect for cozy, comforting meals.
Ingredients
Units
Scale
- 1 medium butternut squash, peeled, seeded, and cubed
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1/2 teaspoon ground nutmeg
- Salt and pepper, to taste
- 1/2 cup heavy cream or coconut milk (optional for extra creaminess)
- Fresh thyme leaves, for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté until fragrant and translucent.
- Add the cubed butternut squash and cook for 5 minutes, stirring occasionally.
- Pour in the vegetable broth and bring to a boil. Reduce heat, cover, and simmer for about 20-25 minutes, or until the squash is tender.
- Remove from heat and blend the soup using an immersion blender or in batches with a regular blender until smooth.
- Stir in nutmeg, salt, pepper, and heavy cream or coconut milk if using. Reheat gently if needed.
- Serve hot, garnished with fresh thyme if desired.
Notes
- Roast the squash before adding for an even deeper flavor.
- Make it vegan by using coconut milk instead of cream.
- Store in an airtight container in the fridge for up to 5 days.
- Freeze for up to 3 months for a quick future meal.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 580mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 10mg