The Ultimate Creamy Butternut Squash Soup
Is there anything that screams fall more than a bowl of warm, creamy Butternut Squash Soup? This recipe is a Thanksgiving staple in my house, and trust me, it’s a crowd-pleaser. It's so easy to make, packed with flavor, and incredibly comforting – the perfect way to kick off your Thanksgiving feast or enjoy on a cozy autumn evening.
Equipment
- oven
- Baking sheet
- Large pot
- Immersion Blender
Ingredients
- 1 large butternut squash peeled, seeded, and cubed (about 2-3 pounds)
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 4 cups vegetable broth (or chicken broth for non-vegan)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- salt and pepper to taste
- optional toppings toasted pumpkin seeds, a swirl of cream, croutons, fresh sage
Instructions
- Roast the Squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it in a single layer on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized.
- Sauté Aromatics: While the squash is roasting, heat a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Combine and Simmer: Add the roasted butternut squash to the pot with the onions and garlic. Pour in the vegetable broth, cinnamon, and nutmeg. Bring to a simmer.
- Blend Until Smooth: Use an immersion blender to blend the soup until completely smooth. (Alternatively, carefully transfer the soup to a regular blender in batches, being cautious of hot liquids. Blend until smooth.)
- Season and Serve: Season the soup with salt and pepper to taste. If desired, add additional broth if needed to thin the soup to your desired consistency. Serve hot with your favorite toppings.
Notes
For a vegan version, ensure you use vegetable broth and consider adding a dollop of coconut cream for extra richness. You can swap olive oil for coconut oil for a slightly different flavor. If you don't have fresh garlic, 1/2 teaspoon of garlic powder can be used.
Roasting the squash brings out natural sweetness and depth of flavor. Feel free to adjust spices or add a creamy element like heavy cream or coconut milk for richness.