Description
A creamy and comforting butternut squash soup made with simple ingredients, warm spices, and a silky texture. Perfect for cozy fall and winter meals, with endless variations to suit your taste.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 butternut squash (about 2 pounds), peeled, seeded, cubed
- 4 cups vegetable broth (or chicken broth)
- 1 teaspoon dried sage
- ½ teaspoon dried thyme
- ¼ teaspoon nutmeg
- Salt and freshly ground black pepper, to taste
- Optional Toppings: toasted pumpkin seeds, croutons, swirl of cream or coconut milk, chopped parsley
Instructions
- Peel, seed, and cube the butternut squash. Chop onion and mince garlic.
- Heat olive oil in a large pot over medium heat. Sauté onion 5–7 minutes until softened, then add garlic for 1 minute.
- Stir in cubed squash and coat with aromatics.
- Pour in broth, add sage, thyme, nutmeg, salt, and pepper. Simmer covered for 20–25 minutes until squash is tender.
- Use an immersion blender to puree until smooth, or blend in batches in a regular blender (vent lid for steam).
- Adjust consistency with extra broth if needed. Taste and season as desired.
- Serve hot with toppings such as pumpkin seeds, croutons, cream, or parsley.
Notes
- Roast squash at 400°F for 20–25 minutes before adding for deeper flavor.
- Add a chopped apple or pear for natural sweetness.
- Spice it up with red pepper flakes, curry powder, or fresh ginger.
- For a richer soup, stir in cream, half-and-half, or coconut milk.
- Add protein like chicken, white beans, or lentils for a heartier meal.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 6g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
