Butternut Squash Soup
Cozy up with a bowl of this velvety Butternut Squash Soup, where roasted squash brings out a natural sweetness and depth of flavor. Complemented by a savory blend of sautéed onion, garlic, carrot, and celery, this creamy autumn-inspired soup is infused with warm undertones of nutmeg and optional hints of heavy cream for extra richness. Perfect for busy weeknights, this soup is ready in just an hour and can be made ahead for effortless meal prep. Garnished with fresh parsley, it’s not only visually appealing but also bursting with wholesome, comforting flavors. Whether served as an elegant appetizer or a hearty main course, this butternut squash soup recipe is a seasonal gem you won’t want to miss! Keywords: butternut squash soup recipe, creamy vegetable soup, roasted squash soup, autumn comfort food.
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Recipe Information
Ingredients
- 1 large (about 3 pounds) butternut squash
- 2 tablespoons olive oil
- 1 medium, diced onion
- 3 minced garlic cloves
- 1 large, peeled and diced carrot
- 1 diced celery stalk
- 4 cups vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon nutmeg
- 0.5 cup, optional heavy cream
- 2 tablespoons, chopped, for garnish fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Cut the butternut squash in half lengthwise and scoop out the seeds.
Place the squash halves cut-side up on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with a pinch of salt and pepper.
Roast the squash for 30-40 minutes, or until tender when pierced with a fork. Once cooked, let it cool slightly, then scoop the flesh into a bowl and set aside.
In a large pot over medium heat, add the remaining 1 tablespoon of olive oil.
Add the diced onion, garlic, carrot, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
Add the roasted squash, vegetable broth, salt, black pepper, and nutmeg to the pot. Stir to combine all the ingredients.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15 minutes.
Remove from heat and use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender in batches and blend until smooth. Be cautious of the hot liquid.
If desired, stir in the heavy cream for a richer flavor, and reheat the soup if necessary.
Taste and adjust seasonings if needed.
Serve the soup hot, garnished with chopped fresh parsley.
Nutrition Facts
Calories |
1672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.2 g | 100% | |
| Saturated Fat | 30.5 g | 152% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 4776 mg | 208% | |
| Total Carbohydrate | 227.4 g | 83% | |
| Dietary Fiber | 60.6 g | 216% | |
| Total Sugars | 51.0 g | ||
| Protein | 32.8 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 792 mg | 61% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 6187 mg | 132% | |
*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.
