Squash Soup
Warm up your kitchen with this velvety smooth butternut squash soup, the perfect comfort food for chilly days. Roasting the squash intensifies its natural sweetness, while a blend of sautéed onions, garlic, and vegetable stock creates a rich, flavorful base. A touch of heavy cream delivers luxurious creaminess, and hints of ground cinnamon and nutmeg add a cozy, aromatic depth. This easy-to-make recipe comes together in under an hour, making it an ideal choice for weeknight dinners or holiday starters. Serve it hot with a sprinkle of toasted pumpkin seeds for added crunch and visual flair. Whether you're looking for a healthy lunch or a hearty appetizer, this squash soup strikes a beautiful balance of simplicity and elegance that's sure to please.
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Recipe Information
Ingredients
- 1 medium (about 2 pounds) butternut squash
- 2 tablespoons olive oil
- 1 medium (diced) onion
- 3 whole (minced) garlic cloves
- 4 cups vegetable stock
- 0.5 cup heavy cream
- 0.25 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 1 teaspoon (to taste) salt
- 0.5 teaspoon (to taste) black pepper
- 2 tablespoons (toasted, for garnish, optional) pumpkin seeds
Instructions
Preheat your oven to 400°F (200°C).
Carefully cut the butternut squash in half lengthwise and scoop out the seeds. Place the halves on a baking sheet, flesh side up, and brush with 1 tablespoon of olive oil. Roast in the oven for 25-30 minutes or until the flesh is tender and easily pierced with a fork.
While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and sauté for 5-7 minutes, or until soft and translucent.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant. Be careful not to let the garlic burn.
Once the squash is roasted, let it cool for a few minutes, then scoop out the flesh and discard the skin. Add the roasted squash to the pot with the onions and garlic.
Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 10-15 minutes to allow the flavors to meld.
Using an immersion blender, purée the soup until smooth and creamy. Alternatively, you can blend the soup in batches in a countertop blender, then return it to the pot.
Stir in the heavy cream, ground cinnamon, and ground nutmeg. Season with salt and black pepper to taste. If the soup is too thick, you can add more vegetable stock to reach your desired consistency.
Heat the soup gently over low heat until warmed through, but do not let it boil.
Serve the soup hot, garnished with toasted pumpkin seeds, if desired.
Nutrition Facts
Calories |
1555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.8 g | 110% | |
| Saturated Fat | 31.7 g | 158% | |
| Polyunsaturated Fat | 8.9 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 4683 mg | 204% | |
| Total Carbohydrate | 175.2 g | 64% | |
| Dietary Fiber | 44.5 g | 159% | |
| Total Sugars | 39.2 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 573 mg | 44% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 4699 mg | 100% | |
*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.
