Cream of Butternut Squash Soup
Indulge in the velvety richness of Cream of Butternut Squash Soup, a comforting blend of roasted butternut squash, creamy textures, and warm spices that's perfect for cozy nights. This easy-to-make recipe combines oven-roasted squash with sautéed onions, garlic, and carrots, delivering a harmonious depth of flavor. A splash of heavy cream elevates its luxurious consistency, while hints of nutmeg and cinnamon add a touch of autumnal warmth. Garnish with crunchy pumpkin seeds for an elegant finish, and serve as a stunning appetizer or a satisfying meal. Ready in just an hour, this hearty, gluten-free soup is your go-to dish for seasonal comfort.
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Recipe Information
Ingredients
- 1 medium (about 2 lbs) butternut squash
- 2 tablespoons olive oil
- 1 medium, chopped yellow onion
- 2 minced garlic cloves
- 1 large, diced carrot
- 4 cups vegetable stock
- 1 cup heavy cream
- 0.25 teaspoons ground nutmeg
- 0.25 teaspoons ground cinnamon
- 1 teaspoons (adjust to taste) salt
- 0.5 teaspoons (freshly ground, adjust to taste) black pepper
- 2 tablespoons (optional, for garnish) pumpkin seeds
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Peel the butternut squash, slice it in half lengthwise, and remove the seeds. Cut the squash into 1-inch cubes.
Spread the squash cubes evenly on the prepared baking sheet. Drizzle with 1 tablespoon olive oil and roast in the oven for 25-30 minutes, or until the squash is tender and slightly caramelized.
In a large pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat.
Add the chopped onion and sauté for about 3-4 minutes, until softened and translucent.
Stir in the minced garlic and diced carrot. Cook for another 3-4 minutes, stirring frequently.
Add the roasted butternut squash to the pot, followed by the vegetable stock. Bring to a boil, then reduce the heat to low and let it simmer for 15 minutes.
Using an immersion blender, puree the soup in the pot until smooth. Alternatively, carefully transfer the soup in batches to a blender, then return it to the pot.
Stir in the heavy cream, ground nutmeg, and ground cinnamon. Season with salt and black pepper to taste.
Let the soup heat through for 2-3 minutes, but do not let it boil.
Serve hot, garnished with optional pumpkin seeds for a crunchy topping.
Nutrition Facts
Calories |
1954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.7 g | 161% | |
| Saturated Fat | 55.7 g | 278% | |
| Polyunsaturated Fat | 8.9 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 4764 mg | 207% | |
| Total Carbohydrate | 175.3 g | 64% | |
| Dietary Fiber | 46.4 g | 166% | |
| Total Sugars | 39.3 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 579 mg | 45% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 4768 mg | 101% | |
*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.
