Puree of Butternut Squash Soup
Cozy up with a bowl of velvety Puree of Butternut Squash Soup, a comforting and nutrient-packed dish that’s as easy to make as it is delicious. Featuring tender roasted butternut squash, sweet carrots, and aromatic garlic blended into a rich, creamy soup, this recipe is brought to life with the subtle warmth of ground nutmeg. Ready in just an hour, it’s the perfect choice for busy weeknights or as an elegant starter for your next dinner party. Whether you choose a hearty vegetable stock or savory chicken broth, this homemade soup is endlessly customizable—add a swirl of heavy cream for extra indulgence or keep it dairy-free for a lighter, healthier option. Serve piping hot with a crusty loaf of bread, or garnish with fresh herbs for a beautiful finishing touch. Perfect for fall and winter, this one-pot recipe is sure to become a favorite for its unbeatable combination of flavor, simplicity, and soul-warming comfort.
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Recipe Information
Ingredients
- 1 large (approximately 2 lbs) butternut squash
- 1 medium, chopped yellow onion
- 1 large, peeled and chopped carrot
- 1 large, chopped celery stalk
- 2 cloves, minced garlic
- 2 tablespoons olive oil
- 4 cups chicken or vegetable stock
- 0.5 cup heavy cream (optional)
- 0.5 teaspoon ground nutmeg
- to taste salt
- to taste black pepper
Instructions
Peel the butternut squash and cut it into 1-inch cubes. Discard the seeds and set the cubes aside.
In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery, and sauté for 5–7 minutes, or until the vegetables are softened.
Add the minced garlic and cook for another minute, stirring frequently to prevent burning.
Add the butternut squash cubes to the pot and stir to combine with the sautéed vegetables.
Pour in the chicken or vegetable stock, ensuring the squash is just covered. Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 25–30 minutes, or until the squash is very tender.
Remove the pot from heat. Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, let the mixture cool slightly, then blend in batches in a countertop blender, returning the puree to the pot afterwards.
Stir in the heavy cream (if using), ground nutmeg, salt, and black pepper. Adjust seasonings to taste.
Reheat the soup over low heat, if needed, and serve hot. Optionally, garnish with a drizzle of cream, a sprinkle of nutmeg, or some fresh herbs like parsley or chives.
Nutrition Facts
Calories |
292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.2 g | 23% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 1391 mg | 60% | |
| Total Carbohydrate | 31.2 g | 11% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 8.5 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 145 mg | 11% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 861 mg | 18% | |
*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.
