Creamy Butternut Squash Soup
This velvety smooth butternut squash soup is easy to make and bursting with autumnal flavors. Perfect for a cozy weeknight dinner or a festive gathering.
Equipment
- Large pot or Dutch oven
- Blender or immersion blender
- Cutting board
- Knife
Ingredients
Main Ingredients
- 1 medium (about 2 pounds) Butternut Squash peeled, seeded, and cubed
- 1 large Onion chopped
- 2 cloves Garlic minced
- 4 cups Vegetable Broth (or chicken broth for richer flavor)
- 1 teaspoon Ginger ground
- 1/2 teaspoon Cinnamon ground
- 1/4 teaspoon Nutmeg ground
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1/2 cup Heavy Cream or Coconut Milk (optional, for extra creaminess)
- 2 tablespoons Olive Oil
Instructions
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the cubed butternut squash, vegetable broth, ginger, cinnamon, nutmeg, salt, and pepper to the pot.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the squash is very tender.
- Carefully transfer the soup to a blender (or use an immersion blender directly in the pot). Blend until completely smooth and creamy. If using a regular blender, work in batches and vent the lid to prevent pressure buildup.
- Stir in the heavy cream or coconut milk (optional). Heat through gently, but do not boil.
- Taste the soup and adjust seasonings with salt and pepper as needed. Ladle into bowls and garnish with your favorite toppings, such as toasted pepitas, croutons, a swirl of cream, or fresh chives.
Notes
For a vegan version, substitute coconut milk for heavy cream. Roasted butternut squash can be used for a deeper flavor. Leftovers can be stored in the refrigerator for up to 3 days.