Creamy Butternut Squash Soup
Creamy Butternut Squash Soup
Ingredients
For the Soup
- 1 butternut squash, medium, about 2 pounds, peeled, seeded, and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 yellow onion, medium, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1 tablespoon brown sugar, packed
- 1/4 teaspoon ground nutmeg
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
Optional Garnish
- 2 tablespoons fresh sage leaves, chopped
- 2 tablespoons toasted pumpkin seeds
Instructions
- 1
Preheat your oven to 400°F (200°C). On a large baking sheet, toss the cubed butternut squash with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread in a single layer.
⏱️ 5 min•🌡️ 400
- 2
Roast the butternut squash for 20-25 minutes, or until tender and lightly caramelized. Flip the squash halfway through roasting for even cooking.
⏱️ 25 min•🌡️ 400
- 3
While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 4
Add the minced garlic to the pot and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min
- 5
Once the squash is roasted, add it to the pot with the sautéed onion and garlic. Pour in the vegetable broth, brown sugar, ground nutmeg, remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Bring the mixture to a simmer.
⏱️ 5 min
- 6
Reduce the heat to low, cover, and let it simmer for 10-15 minutes to allow the flavors to meld.
⏱️ 15 min
- 7
Carefully transfer the soup in batches to a blender (or use an immersion blender directly in the pot). Blend until completely smooth and creamy. Be cautious when blending hot liquids; ensure the blender lid is vented and covered with a towel.
⏱️ 5 min
- 8
Return the blended soup to the pot (if using a standard blender). Stir in the heavy cream. Taste and adjust seasoning with additional salt and pepper if needed.
⏱️ 2 min
- 9
Heat the soup gently for a few minutes until warmed through, but do not boil. Ladle into bowls and garnish with chopped fresh sage or toasted pumpkin seeds, if desired. Serve hot.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Butternut Squash Soup
Ingredients
For the Soup
- 1 butternut squash, medium, about 2 pounds, peeled, seeded, and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 yellow onion, medium, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1 tablespoon brown sugar, packed
- 1/4 teaspoon ground nutmeg
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
Optional Garnish
- 2 tablespoons fresh sage leaves, chopped
- 2 tablespoons toasted pumpkin seeds
Instructions
- 1
Preheat your oven to 400°F (200°C). On a large baking sheet, toss the cubed butternut squash with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread in a single layer.
⏱️ 5 min•🌡️ 400 - 2
Roast the butternut squash for 20-25 minutes, or until tender and lightly caramelized. Flip the squash halfway through roasting for even cooking.
⏱️ 25 min•🌡️ 400 - 3
While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes.
⏱️ 7 min - 4
Add the minced garlic to the pot and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min - 5
Once the squash is roasted, add it to the pot with the sautéed onion and garlic. Pour in the vegetable broth, brown sugar, ground nutmeg, remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Bring the mixture to a simmer.
⏱️ 5 min - 6
Reduce the heat to low, cover, and let it simmer for 10-15 minutes to allow the flavors to meld.
⏱️ 15 min - 7
Carefully transfer the soup in batches to a blender (or use an immersion blender directly in the pot). Blend until completely smooth and creamy. Be cautious when blending hot liquids; ensure the blender lid is vented and covered with a towel.
⏱️ 5 min - 8
Return the blended soup to the pot (if using a standard blender). Stir in the heavy cream. Taste and adjust seasoning with additional salt and pepper if needed.
⏱️ 2 min - 9
Heat the soup gently for a few minutes until warmed through, but do not boil. Ladle into bowls and garnish with chopped fresh sage or toasted pumpkin seeds, if desired. Serve hot.
⏱️ 3 min