Butternut Squash Soup
A creamy and flavorful butternut squash soup that's perfect for cozy nights and family gatherings.
Ingredients
Main Ingredients
- 1 large butternut squash (about 2-3 pounds), peeled and cubed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground cinnamon
- 1 teaspoon nutmeg
- Salt and pepper to taste
- 1 tablespoon olive oil
- Optional: Coconut cream or crispy childbread for serving
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper.
- Roast the squash in the preheated oven for about 25-30 minutes or until tender, stirring occasionally to ensure even cooking.
- In a large pot over medium heat, sauté the chopped onion until soft and translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Incorporate the roasted butternut squash into the pot. Pour in the vegetable broth and add the ground cinnamon and nutmeg.
- Bring the mixture to a gentle simmer and let it cook for about 10 minutes to let the flavors meld together.
- Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender in batches, once it’s cool enough to handle.
- Taste and adjust the seasoning with salt and pepper as needed. Serve hot and top with a drizzle of coconut cream or a sprinkle of crispy childbread for added texture.
Notes
Leftover Butternut Squash Soup can be stored in an airtight container in the refrigerator for up to 4 days. To ensure freshness, let the soup cool completely before refrigerating. It can also be frozen for longer storage. Thaw overnight in the refrigerator and reheat on the stovetop over low heat.