Description

Enjoy a rich, creamy Butternut Squash Soup that’s easy to make and perfect for chilly fall days. This comforting soup is packed with seasonal flavors and makes a delightful meal.

Ingredients

– 2 lbs butternut squash, peeled, seeded, and cubed

– 1 onion, diced

– 3 cloves garlic, minced

– 4 cups vegetable broth

– 1 cup heavy cream

– 1 tsp ground cinnamon

– 1/2 tsp ground nutmeg

– Salt and pepper to taste

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Instructions

1. – Preheat oven to 400°F. Spread the cubed butternut squash on a baking sheet and roast for 25-30 minutes, until tender.

2. – In a large pot, sauté the onion and garlic in a bit of olive oil over medium heat until softened, about 5 minutes.

3. – Add the roasted butternut squash, vegetable broth, heavy cream, cinnamon, and nutmeg. Bring to a simmer and cook for 10 minutes.

4. – Using an immersion blender, puree the soup until smooth and creamy. Season with salt and pepper to taste.

5. – Serve hot, garnished with toasted pumpkin seeds, fresh thyme, or a drizzle of olive oil.

Notes

For a thicker soup, let it simmer for an additional 5-10 minutes. You can also add a splash of apple cider or maple syrup for extra fall flavor.

Prep Time: 15
Cook Time: 45
Category: Main Course
Method: Stovetop
Cuisine: American