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Creamy Butternut Squash Soup Recipe

Emily Carter
This creamy butternut squash soup recipe is easy to prepare, full of flavor, and delivers the comfort you’ve been craving.
Print Recipe
Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Servings 4 servings
Calories 200 kcal

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: 200
Total 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.