Save A velvety, comforting soup featuring roasted butternut squash blended with aromatic vegetables and a touch of cream for irresistible richness.
This soup quickly became a family favorite during chilly autumn evenings, perfect for cozy dinners.
Ingredients
- Vegetables: 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed, 1 medium yellow onion, diced, 2 medium carrots, peeled and chopped, 2 celery stalks, chopped, 3 garlic cloves, minced
- Liquids: 4 cups vegetable broth (gluten-free if needed), 1/2 cup heavy cream (or coconut milk for dairy-free option), 2 tbsp olive oil
- Seasonings: 1/2 tsp ground nutmeg, 1/2 tsp ground black pepper, 1 tsp salt (or to taste), Optional: 1/4 tsp cayenne pepper or smoked paprika for heat
Instructions
- Preheat oven:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roast squash:
- Toss cubed butternut squash with 1 tablespoon olive oil, a pinch of salt, and pepper. Spread evenly on the baking sheet and roast for 25–30 minutes until tender and lightly caramelized.
- Sauté vegetables:
- In a large pot, heat remaining olive oil over medium heat. Add onion, carrots, and celery; sauté for 5–7 minutes until softened. Add garlic and cook for 1 minute until fragrant.
- Simmer soup:
- Add roasted squash to the pot. Pour in vegetable broth and bring to a simmer. Add nutmeg, additional salt, pepper, and optional cayenne or smoked paprika. Simmer for 10–15 minutes to blend flavors.
- Puree soup:
- Remove from heat. Using an immersion blender (or working in batches with a countertop blender), puree the soup until smooth.
- Add cream:
- Stir in heavy cream (or coconut milk). Adjust seasoning as needed.
- Serve:
- Reheat gently if needed. Serve hot, garnished with a swirl of cream, toasted seeds, or fresh herbs if desired.
Save This soup always brings back warm family memories of fall gatherings and shared meals.
Required Tools
Chefs knife, cutting board, baking sheet, large pot, immersion blender or countertop blender, wooden spoon
Allergen Information
Contains dairy (heavy cream). For dairy-free, substitute with coconut or cashew cream. Check broth for potential gluten or allergen cross-contamination.
Nutritional Information
Calories: 210, Total Fat: 10 g, Carbohydrates: 30 g, Protein: 3 g per serving
Save Enjoy this creamy soup warm for the ultimate comfort food experience.
Recipe FAQs
- → How do I roast the butternut squash properly?
Peel, seed, and cube the squash, then toss with olive oil, salt, and pepper. Roast at 400°F for 25-30 minutes until tender and golden.
- → Can I use dairy-free alternatives for the cream?
Yes, coconut or cashew cream can be used to maintain richness while keeping the dish dairy-free.
- → What spices enhance the flavor best?
Ground nutmeg and black pepper add warmth and depth, while a pinch of cayenne or smoked paprika can provide subtle heat.
- → How can I make this dish suitable for a vegan diet?
Replace heavy cream with coconut or cashew cream and ensure the broth is vegetable-based and gluten-free if needed.
- → What garnishes complement this dish well?
Toasted pumpkin seeds, fresh herbs, or a drizzle of olive oil add texture and enhance the flavor profile.