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Description
A hearty and comforting butternut squash soup perfect for fall.
Ingredients
Scale
- 2 pounds butternut squash, peeled, seeded, and cubed
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/4 cup heavy cream (optional)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Add cubed butternut squash and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer until squash is tender, about 20-25 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 salt, pepper, and nutmeg.
- If using, stir in heavy cream. Heat gently until warmed through. Do not boil.
- Serve hot.
Notes
- For a dairy-free option, omit the heavy cream or use a dairy-free alternative.
- Garnish with toasted pumpkin seeds or a swirl of cream.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 200
- Sugar: 10g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 10mg