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Description
A creamy and comforting butternut squash soup recipe, perfect for a cozy fall meal. This easy-to-make soup is packed with flavor and is a healthy option for any occasion.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (3-pound) butternut squash, peeled, seeded, and cubed
- 4 cups vegetable broth
- 1 cup milk or half-and-half
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion and cook until softened, about 5-7 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, covered, for 20-25 minutes, or until the squash is tender.
- Carefully transfer the soup to a blender or use an immersion blender to blend until smooth.
- Return the soup to the pot. Stir in milk or half-and-half, salt, pepper, and nutmeg.
- Heat gently over low heat until warmed through. Do not boil.
- Serve hot.
Notes
- For a vegan version, use coconut milk or cashew cream instead of dairy milk.
- Garnish with toasted pumpkin seeds or a swirl of cream.
- This soup can be made ahead and reheated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 12g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 15mg