Creamy Butternut Squash Soup Recipe
A bowl of creamy butternut squash soup: it’s like fall in a spoon. Velvety smooth, rich, and perfectly comforting—who wouldn’t want to dive in? It’s the kind of dish that makes you feel like you’ve got your life together, even if you really don’t. Forget bland and watery soups; this one is packed with flavor and a touch of indulgence. Plus, it’s like the fancy version of your regular squash soup, so you can impress people without breaking a sweat. So, go ahead, make it. You deserve the creamy goodness.
Creamy Butternut Squash Soup Recipe
This creamy butternut squash soup recipe is easy to prepare, full of flavor, and delivers the comfort you’ve been craving.
Ingredients
- 1 medium butternut squash peeled and cubed
- 1 medium onion chopped
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 3 cups vegetable broth
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- Salt and pepper to taste
- 1/2 cup heavy cream
Instructions
- Preheat your oven to 400°F (200°C). Spread the cubed squash on a baking sheet and drizzle with olive oil.
- Roast the squash for 25-30 minutes, flipping halfway through, until tender and lightly caramelized.
- Meanwhile, heat olive oil in a large pot. Add onion and garlic, cooking for 5 minutes until soft and fragrant.
- Once the squash is roasted, add it to the pot. Stir in cinnamon, nutmeg, salt, and pepper.
- Pour in the vegetable broth and bring the mixture to a boil. Lower the heat and let it simmer for 10 minutes.
- Blend the soup until smooth, either using an immersion blender or a regular blender.
- Stir in heavy cream and adjust seasoning. Serve warm, topped with a dash of extra cream if desired.
Notes
Nutritional Information (Per Serving)
Calories: 200Total Fat: 9g
Saturated Fat: 4g
Carbohydrates: 30g
Fiber: 6g
Protein: 3g
Vitamins and Minerals (Per Serving)
- Vitamin A: 120%
- Vitamin C: 20%
- Calcium: 4%
- Iron: 5%
- Potassium: 8%
Additional Notes/Tips to Enhance Flavor
- For a spicier kick, add a pinch of cayenne pepper.
- A drizzle of maple syrup adds sweetness that pairs beautifully with the squash.
- Top with crispy croutons or roasted pumpkin seeds for texture.
