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Butternut Squash Soup

Creamy Butternut Squash Soup

A velvety smooth and flavorful butternut squash soup, perfect for a cozy autumn meal. Easy to make and packed with wholesome ingredients.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Vegetarian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 medium (about 2 pounds) Butternut squash peeled, seeded, and cubed
  • 1 large Onion chopped
  • 2 cloves Garlic minced
  • 4 cups Vegetable broth (or chicken broth for richer flavor)
  • 1 teaspoon Ground ginger
  • 1/2 teaspoon Ground cinnamon
  • 1/4 teaspoon Ground nutmeg
  • to Salt taste
  • to Black pepper taste
  • 1/4 cup Heavy cream or coconut milk (optional, for extra creaminess)
  • to Pepitas or pumpkin seeds taste (optional, for garnish)
  • a drizzle Olive oil or maple syrup (optional, for garnish)

Equipment

  • Large pot or Dutch oven
  • Blender or immersion blender
  • Cutting Board
  • Knife

Method
 

Instructions
  1. Heat a large pot or Dutch oven over medium heat. Add 1 tablespoon of olive oil and sauté the onion until softened, about 5 minutes.
  2. Add the minced garlic and cook for another minute until fragrant.
  3. Add the cubed butternut squash, vegetable broth, ginger, cinnamon, and nutmeg to the pot. Season with salt and pepper.
  4. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the squash is very tender.
  5. Carefully transfer the soup to a blender (or use an immersion blender) and blend until completely smooth and creamy. If using a regular blender, vent the lid to prevent pressure buildup. Work in batches if necessary.
  6. Return the blended soup to the pot. Stir in the heavy cream or coconut milk, if using, and heat through gently. Do not boil.
  7. Taste and adjust seasoning as needed. Ladle the soup into bowls and garnish with toasted pepitas or pumpkin seeds, a drizzle of olive oil or maple syrup, if desired.

Notes

For a vegan version, substitute coconut milk for heavy cream. You can also add a pinch of cayenne pepper for a touch of heat. Leftovers can be stored in the refrigerator for up to 3 days.