Description

A creamy, comforting roasted butternut squash soup with caramelized vegetables, a hint of nutmeg, and a velvety smooth texture. Perfect for chilly evenings and easy weeknight dinners.

Ingredients

1 large butternut squash, peeled and cubed

1 tbsp olive oil

2 tbsp butter

1 onion, chopped

2 carrots, chopped

2 cloves garlic, minced

4 cups vegetable or chicken broth

½ cup heavy cream or coconut milk

¼ tsp nutmeg

Salt and pepper to taste

Optional: pumpkin seeds, thyme, or sage for garnish

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Instructions

Preheat oven to 400°F. Toss cubed squash with olive oil, salt, and pepper. Roast for 30 minutes, turning halfway.
In a pot, melt butter and sauté onion and carrots until soft. Add garlic and cook briefly.
Add roasted squash, broth, nutmeg, salt, and pepper. Simmer for 10–15 minutes.
Blend until smooth using an immersion or regular blender.
Stir in cream or coconut milk, taste, and adjust seasoning.
Serve warm with a drizzle of cream and toasted pumpkin seeds.

Notes

For a vegan version, use coconut milk instead of cream.

Store in the fridge for up to 4 days or freeze for 3 months.

Add a roasted apple or pear for a touch of sweetness.

Prep Time: 15
Cook Time: 40minutes
Category: soup
Method: Roasted and Blended
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 8
Sodium: 780 mg
Fat: 19
Saturated Fat: 9
Unsaturated Fat: 8
Trans Fat: 0
Carbohydrates: 35
Fiber: 6
Protein: 5
Cholesterol: 35