Description
This creamy Butternut Squash Soup is the perfect fall comfort food—smooth, flavorful, and packed with nutrients. Ideal for cozy dinners, autumn gatherings, or holiday meals.
Ingredients
- 1 large butternut squash (peeled, seeded, cubed)
- 1 medium onion (chopped)
- 2 carrots (chopped)
- 2 cloves garlic (minced)
- 4 cups vegetable or chicken broth
- 2 tablespoons olive oil or butter
- Salt and black pepper (to taste)
- Optional: pinch of nutmeg, cinnamon, curry, or cayenne
- Fresh parsley or roasted pumpkin seeds (for garnish)
Instructions
- Heat olive oil or butter in a large pot. Add onion, garlic, and carrots; sauté until softened.
- Stir in cubed butternut squash and pour in the broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes, or until squash is tender.
- Remove from heat and blend soup until smooth using an immersion blender or standard blender (in batches).
- Return to pot, season with salt, pepper, and optional spices. Simmer for 5 more minutes.
- Serve hot, garnished with parsley or roasted seeds.
Notes
- For a vegan version, use vegetable broth and olive oil, and add coconut milk for creaminess.
- Soup freezes well for up to 3 months—store in airtight containers.
- Great with crusty bread, roasted veggies, or a light autumn salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop / Blended
- Cuisine: American