Bistro Garden Butternut Squash Soup
Warm, comforting, and brimming with autumnal flavors, Bistro Garden Butternut Squash Soup is the perfect dish to elevate your seasonal menu. This velvety soup features roasted butternut squash as the star, enhanced by the earthy sweetness of cinnamon and nutmeg and the savory depth of fresh thyme. Slowly simmered with garlic, onion, carrot, and celery in a rich vegetable stock, the soup is blended to creamy perfection and finished with a splash of heavy cream for an irresistibly smooth texture. Garnish with crunchy toasted pumpkin seeds and fresh parsley for added flavor and flair. With just 15 minutes of prep and a total cook time of under an hour, this elegant soup is ideal for cozy dinners, holiday gatherings, or when you simply crave a bowl of seasonal comfort. Perfect as a starter or a light main dish, it’s a delicious way to celebrate the bounty of fall!
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Recipe Information
Ingredients
- 2 medium-sized (about 3 lbs total) butternut squash
- 2 tablespoons olive oil
- 1 large, diced yellow onion
- 3 cloves, minced garlic
- 1 large, peeled and chopped carrot
- 1 stalk, chopped celery
- 4 cups vegetable stock
- 1 teaspoon, chopped fresh thyme
- 0.5 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 1 teaspoon (adjust to taste) sea salt
- 0.5 teaspoons black pepper
- 0.5 cups heavy cream
- 0.25 cups, toasted (optional, for garnish) pumpkin seeds
- 2 tablespoons, chopped (optional, for garnish) fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Carefully cut the butternut squash in half lengthwise and scoop out the seeds. Brush the cut sides with 1 tablespoon of olive oil, then place them cut-side down on a baking sheet lined with parchment paper.
Roast the squash for 35-40 minutes, or until the flesh is fork-tender and caramelized. Set aside to cool slightly, then scoop out the flesh and discard the skin.
While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes, until softened.
Add the minced garlic, chopped carrot, and celery, and cook for an additional 5 minutes, stirring occasionally.
Stir in the vegetable stock, roasted squash, fresh thyme, cinnamon, nutmeg, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes to allow the flavors to meld.
Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until creamy, then return it to the pot.
Stir in the heavy cream and gently heat the soup over low heat, stirring occasionally, until warmed through. Taste and adjust seasoning as needed.
Ladle the soup into bowls and garnish with toasted pumpkin seeds and chopped fresh parsley, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
2003 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.9 g | 73% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 12.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4736 mg | 206% | |
| Total Carbohydrate | 371.5 g | 135% | |
| Dietary Fiber | 106.9 g | 382% | |
| Total Sugars | 77.2 g | ||
| Protein | 54.5 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1346 mg | 104% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 10143 mg | 216% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
