Description
A creamy, cozy, and flavorful butternut squash soup made with simple ingredients and warm spices. Perfect for fall evenings or meal prep, with dairy-free and vegan options included.
Ingredients
Scale
- 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 3 cups vegetable broth
- 1/2 cup heavy cream or coconut milk (for vegan option)
- 2 tbsp olive oil or butter
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cinnamon (optional)
- Salt and black pepper, to taste
- Optional toppings: roasted pumpkin seeds, fried sage leaves, crispy bacon bits
Instructions
- Prep the Squash: Peel, seed, and cube the butternut squash. Set aside.
- Sauté Base Vegetables: In a large pot, heat olive oil or butter over medium heat. Add onion and garlic, sauté until softened (about 3–4 minutes).
- Add Squash & Broth: Stir in the cubed squash, pour in vegetable broth, and season with nutmeg, cinnamon (if using), salt, and pepper.
- Simmer: Bring to a boil, then reduce heat. Simmer uncovered for 20 minutes, or until the squash is fork-tender.
- Blend Soup: Using an immersion blender, puree until smooth. (Or transfer to a blender in batches.)
- Finish with Cream: Stir in heavy cream or coconut milk. Adjust seasoning as needed.
- Serve: Ladle into bowls and top with desired garnishes. Serve warm.
Notes
- For deeper flavor, roast the squash at 400°F for 30–35 minutes before adding to the soup.
- For spiciness, add 1/4 tsp cayenne pepper or chili flakes during cooking.
- This soup freezes well — store in freezer-safe containers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 550mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 15mg