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–+ servings

Creamy & Comforting Butternut Squash Soup

A deliciously creamy butternut squash soup that combines natural sweetness with richness, perfect for chilly days.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 tbsp olive oil For sautéing
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 medium carrot, chopped (optional) Adds sweetness and texture
  • 1 medium butternut squash (about 2-3 lb), peeled, seeded, and cubed
  • 4 cups vegetable or chicken broth
  • 1/2 cup heavy cream or coconut milk For a lighter version, use coconut milk
  • 1/2 tsp ground cumin
  • 1/4 tsp ground nutmeg
  • Salt and pepper to taste
Optional Garnishes
  • roasted pumpkin seeds For garnish
  • fresh thyme For garnish

Method
 

Cooking
  1. Heat olive oil in a large pot over medium heat.
  2. Sauté onion and carrot (if using) until softened, about 5 minutes.
  3. Add garlic and cook for 1 minute more.
  4. Add cubed squash, broth, cumin, and nutmeg; bring to a boil.
  5. Lower the heat and simmer for 20-25 minutes, until the squash is tender.
  6. Purée the soup with an immersion blender until smooth, or in batches in a blender.
  7. Stir in cream or coconut milk; season with salt and pepper.
  8. Serve hot, garnished with pumpkin seeds or thyme if desired.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 6gSodium: 500mgFiber: 4gSugar: 5g

Notes

Store leftover soup in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Peel butternut squash carefully; the skin can be tough. You can adjust the spices according to your taste and prefer a thicker soup by using less broth.

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