Golden Harvest Butternut Squash Soup
A creamy and comforting roasted butternut squash soup, perfect for cozy autumn nights, bursting with rich flavors of roasted garlic and nutmeg.
Prep time: 15 minutesCook time: 30 minutesServes: 6
Ingredients
2 lbs butternut squash, peeled and cubed
1 medium onion, chopped
2 cloves garlic, minced
3 tbsp olive oil
4 cups vegetable broth
1 cup apple cider
1/2 cup heavy cream
1 tsp ground nutmeg
Salt and pepper to taste
1/4 cup pumpkin seeds for garnish
Instructions
1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the butternut squash cubes with olive oil, salt, and pepper.
3. Spread the squash on a baking sheet and roast for 25-30 minutes or until tender and slightly caramelized.
4. In a large pot, heat a tablespoon of olive oil over medium heat and sauté the onion and garlic until translucent.
5. Add the roasted squash, vegetable broth, and apple cider to the pot and bring to a simmer.
6. Use an immersion blender to puree the soup until smooth.
7. Stir in the heavy cream and nutmeg, adjusting the seasoning with salt and pepper.
8. Simmer the soup for another 5 minutes before serving hot, garnished with pumpkin seeds.
Storage
Store in an airtight container in the refrigerator for up to 4 days.
Reheating
Reheat gently on the stovetop over medium heat, stirring occasionally until heated through.
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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.
