Autumn Butternut Squash Soup
Warm up with this creamy butternut squash soup that’s perfect for fall. The nutty sweetness of roasted squash is enhanced with spices like nutmeg and cinnamon, making it a cozy choice for cooler days.
Prep time: 10 minutesCook time: 45 minutesServes: 6
Ingredients
1 large butternut squash (
3 lbs), peeled and cubed
2 tbsp olive oil
1 large onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 cup heavy cream
Salt and pepper to taste
Optional: 1 tbsp maple syrup
Optional: Chopped fresh parsley for garnish
Instructions
1. Preheat oven to 400°F (200°C).
2. Toss the butternut squash cubes with 1 tablespoon of olive oil and spread them on a baking sheet. Roast for 25-30 minutes or until tender.
3. In a large pot, heat the remaining olive oil over medium heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
4. Add the roasted squash, vegetable broth, cinnamon, and nutmeg to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
5. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender.
6. Stir in the heavy cream, and season with salt and pepper to taste. If desired, add maple syrup for extra sweetness.
7. Serve hot, garnished with chopped parsley.
Storage
Store the soup in an airtight container in the refrigerator for up to 4 days.
Reheating
Reheat the soup gently in a saucepan over low heat, stirring occasionally, until heated through. Alternatively, microwave individual portions on medium power.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
