Description
A creamy and comforting butternut squash soup made with roasted squash, aromatics, and warm spices. Perfect for fall dinners, healthy meal prep, or cozy weeknights.
Ingredients
Scale
- 1 medium butternut squash, peeled, seeded, and cubed
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, diced (optional, for sweetness)
- 3 cups vegetable or chicken broth
- 1 cup coconut milk or heavy cream
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp ground nutmeg or cinnamon (optional)
- Fresh thyme or sage for garnish
Instructions
- Preheat oven to 400°F (200°C). Toss cubed squash with 1 tbsp olive oil, salt, and pepper. Roast on a baking sheet for 25–30 minutes until golden brown.
- In a large pot, heat 1 tbsp olive oil over medium heat. Sauté onion, garlic, and carrots until softened, about 5 minutes.
- Add roasted squash and broth. Simmer for 15–20 minutes to meld flavors.
- Blend soup with an immersion blender (or carefully in batches using a blender) until smooth.
- Stir in coconut milk or cream. Taste and adjust seasoning.
- Garnish with herbs, pumpkin seeds, or a swirl of cream before serving.
Notes
- For a vegan version, always use coconut milk and vegetable broth.
- Add a pinch of cayenne or curry powder for a spicier flavor.
- Soup thickens as it cools — add more broth when reheating if needed.
- Freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting + Blending
- Cuisine: American, Comfort Food
Nutrition
- Serving Size: 1 bowl (~1 cup)
- Calories: 210
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 6 g
- Protein: 4 g
- Cholesterol: 12 mg