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Butternut Squash Soup

Butternut Squash Soup
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A smooth and creamy butternut squash soup, spiced with nutmeg and cinnamon, perfect for a comforting meal.

Ingredients

Scale
  • 1 large butternut squash (about 3 lbs), peeled, seeded, and cubed
  • 1 tbsp olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable or chicken broth
  • 1 cup water
  • 1/2 cup heavy cream or full-fat coconut milk (optional, for creaminess)
  • 1 tsp ground nutmeg
  • 1/2 tsp ground cinnamon
  • Salt and freshly ground black pepper to taste
  • Optional garnish: toasted pumpkin seeds, a swirl of cream, fresh sage

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
  2. Add minced garlic and cook for 1 minute until fragrant.
  3. Add the cubed butternut squash, vegetable/chicken broth, and water to the pot. Stir in nutmeg and cinnamon. Season with salt and pepper.
  4. 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.
  5. Carefully purée the soup using an immersion blender until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth (be very cautious when blending hot liquids).
  6. Return the puréed soup to the pot. Stir in heavy cream or coconut milk if desired, and heat through gently. Do not boil after adding cream.
  7. Taste and adjust seasonings as needed.
  8. Ladle the hot soup into bowls and garnish with toasted pumpkin seeds, a swirl of cream, or fresh sage, if desired.
  9. Serve warm.

Notes

  • For a vegan version, use full-fat coconut milk instead of heavy cream and ensure your broth is vegetable-based.
  • Adjust spices to your preference. A pinch of cayenne pepper can add a subtle heat.
  • If the soup is too thick, add more broth or water until it reaches your desired consistency.

Nutrition

Find it online: https://www.masterthecook.com/butternut-squash-soup/