Ingredients
Savor the essence of autumn with this velvety Butternut Squash Soup. A blend of sweet squash, aromatic spices, and creamy textures makes this soup a comforting and healthful choice for any day of the week. Perfect for warming up during chilly evenings or serving as a sophisticated starter at your next gathering!
Instructions
- 1 large butternut squash, peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- Salt and pepper to taste
- ½ cup heavy cream (optional for vegan: replace with coconut cream)
Notes
- In a large pot, heat olive oil over medium heat. Add onions and garlic, cooking until softened.
- Add the cubed butternut squash, vegetable broth, cinnamon, and nutmeg. Season with salt and pepper.
- Bring to a boil, then reduce heat and simmer until squash is tender, about 20 minutes.
- Use an immersion blender to puree the soup until smooth. Alternatively, let the soup cool slightly and carefully blend in batches using a stand blender.
- Stir in heavy cream (or coconut cream for vegan option) and heat through. Adjust seasoning if necessary.
- Serve hot with a sprinkle of nutmeg or a drizzle of cream as garnish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 190 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 8 g
- Saturated Fat: 3.5 g (use coconut cream for vegan/low-fat diets)
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 15 mg (0 mg if using coconut cream)
Keywords: Butternut Squash Soup, Easy Soup Recipe, Autumn Soup, Vegetarian Soup, Vegan Soup Option