butternut squash soup
Few dishes capture the essence of comfort like a bowl of butternut squash soup. Its velvety texture, gentle sweetness, and golden color turn even the chilliest day into something warm and inviting.
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Servings: 6 people
Ingredients
- Butternut squash 900 g / 2 lb: Provides sweetness, silky texture, and color.
- Yellow onion 150 g / 5.3 oz: Adds aromatic depth and savory balance.
- Carrot 100 g / 3.5 oz: Enhances natural sweetness and brightens color.
- Garlic 12 g / 0.4 oz: Infuses gentle punch and warmth.
- Olive oil 30 g / 1 oz: Helps caramelize vegetables, boosting flavor.
- Vegetable broth 900 g / 32 oz: Forms the soup’s base and keeps consistency smooth.
- Heavy cream or coconut milk 120 g / 4 oz: Adds richness and silkiness.
- Salt 5 g / 0.18 oz: Enhances overall taste.
- Ground black pepper 1 g / 0.03 oz: Balances sweetness with spice.
- Nutmeg 0.5 g / 0.02 oz: Provides subtle warmth and aromatic finish.
- Main ingredients neatly arranged for butternut squash soup.
Instructions
- Preheat oven to 200°C (400°F). Toss diced squash, onion, carrot, and garlic with olive oil, salt, and pepper.
- Roast vegetables for 25–30 minutes until tender and slightly caramelized.
- Transfer vegetables to a large pot and add broth. Simmer gently for 10 minutes so flavors meld.
- Blend until smooth using an immersion blender or transfer in batches to a countertop blender.
- Stir in cream or coconut milk and season with nutmeg; taste and adjust salt as needed.
- Serve hot, garnished with a drizzle of cream, toasted seeds, or fresh herbs.
Notes
Swap butternut squash with pumpkin or sweet potato for variation; it keeps consistency similar.
To save time, use pre-cut squash or roast large batches and freeze portions for later use.
Store leftover butternut squash soup in an airtight container for up to 4 days or freeze for three months.
Comforting bowl of butternut squash soup served with crusty bread.