Description
A creamy and sweet-savory blend, this butternut squash soup is a cozy fall favorite perfect for warming up on chilly days.
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1 large onion, chopped
- 4 cups vegetable broth
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
- Optional: cream for serving
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
- In a large pot, sauté the chopped onion in olive oil over medium heat until translucent.
- Add the roasted squash and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth.
- Stir in the ground nutmeg and adjust seasoning with salt and pepper.
- Serve hot, with a swirl of cream if desired.
Notes
- For a vegan version, omit the cream or use a plant-based alternative.
- This soup can be stored in the refrigerator for up to 3 days.
- Freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 4g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg