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Creamy Butternut Squash Soup

A close-up of a bowl of velvety butternut squash soup, swirled and seasoned with black pepper.
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A velvety and comforting butternut squash soup with a slightly sweet and nutty flavor, perfect for a fall meal.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds)
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup milk (or coconut milk for dairy-free)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of nutmeg

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Cut the butternut squash in half lengthwise and scoop out the seeds.
  3. Place the squash cut-side down on a baking sheet and roast for 45-60 minutes, or until tender.
  4. Let the squash cool slightly, then scoop the flesh into a bowl.
  5. While the squash is roasting, heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
  6. Add the minced garlic and cook for 1 minute more until fragrant.
  7. Add the roasted butternut squash flesh and vegetable broth to the pot. Bring to a simmer.
  8. Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy.
  9. Return the soup to the pot. Stir in the milk, salt, pepper, and nutmeg.
  10. Heat gently until warmed through. Do not boil.
  11. Serve hot.

Notes

  • For a richer flavor, roast the squash with a drizzle of maple syrup.
  • Add a pinch of cayenne pepper for a little heat.
  • Garnish with toasted pumpkin seeds or a swirl of cream.
  • This soup is a great option for meal planning.

Nutrition

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