Description
This Butternut Squash Soup is a creamy and comforting dish perfect for fall. Made with butternut squash, carrots, and a hint of nutmeg, this soup is flavorful and satisfying. Serve it hot with a swirl of cream and some roasted pumpkin seeds for a delightful meal.
Ingredients
Scale
Main Ingredients:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium yellow onion, chopped
- 2 garlic cloves, minced
- 1 (2 to 2½ lb) butternut squash, peeled, seeded, and cubed
- 1 medium carrot, peeled and chopped
- 1 stalk celery, chopped
- 4 cups vegetable broth
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground black pepper
Optional:
- ½ cup full-fat coconut milk or heavy cream
- Optional toppings: roasted pumpkin seeds, fresh thyme, or a swirl of cream
Instructions
- Sauté Aromatics: In a large pot, heat olive oil and butter over medium heat. Sauté onion until softened, then add garlic.
- Cook Vegetables: Add butternut squash, carrot, and celery. Cook for 5 minutes.
- Add Broth: Pour in vegetable broth, season with salt, nutmeg, and pepper. Simmer for 20-25 minutes until tender.
- Blend: Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a blender.
- Finish: Stir in coconut milk or cream. Adjust seasoning and serve hot with toppings.
Notes
- For richer flavor, roast the butternut squash before adding to the soup.
- To make it vegan, use coconut milk and skip the butter.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 230
- Sugar: 7g
- Sodium: 580mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 15mg
