Butternut Squash Soup Recipe: Creamy and Comforting
Classic Butternut Squash Soup with creamy, spiced flavor.
Ingredients
- 1 medium butternut squash 2.5 lbs, peeled, seeded, cubed
- 2 tbsp olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 medium carrot sliced
- 1 celery stalk sliced
- 4 cups vegetable broth
- ½ tsp ground nutmeg
- ½ tsp ground cinnamon
- 1 tsp salt
- ½ tsp black pepper
- ½ cup heavy cream
- Optional: Cream parsley, pumpkin seeds
- Suggested Pairings: Crusty bread white wine
Instructions
- Preheat oven to 400°F. Toss squash with 1 tbsp oil, roast 25–30 minutes.
- Cook onion, carrot, and celery in 1 tbsp oil for 5–7 minutes. Add garlic for 1 minute.
- Add squash, broth, nutmeg, cinnamon, salt, and pepper. Simmer 15 minutes.
- Blend until smooth. Stir in cream. Taste and adjust the seasoning.
- Serve in a white ceramic bowl with cream, parsley, bread, and wine.
Notes
- Roast squash for the best flavor.
- Store in the fridge for 4 days or freeze for 3 months.
- Try vegan or spicy variations.
- Pair with salad.