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Butternut Squash Soup II

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A classic fall recipe producing a thick, rich butternut squash soup with tons of flavor. Easy to prepare and perfect for using extra squash during harvest season or anytime.

Ingredients

Scale
  • 1 medium butternut squash – peeled, seeded, and cubed
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup heavy cream (optional)

Instructions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Toss butternut squash cubes with olive oil and spread on a baking sheet.
  3. Roast in the preheated oven until tender and lightly browned, about 25 minutes.
  4. In a large pot, sauté onion and garlic until translucent.
  5. Add roasted butternut squash to the pot along with chicken broth, salt, pepper, and nutmeg.
  6. Bring to a boil, then reduce heat and simmer for 15 minutes.
  7. Use an immersion blender to puree the soup until smooth.
  8. Stir in heavy cream if desired and heat through without boiling.
  9. Adjust seasoning to taste and serve warm.

Notes

Roasting the squash enhances its natural sweetness and depth of flavor. For a vegan version, substitute vegetable broth and omit the cream or use a plant-based alternative.

Nutrition

Find it online: https://www.rapidrecipes.blog/roasted-butternut-squash-soup/