Winter Squash Soup
Cozy up with a bowl of velvety Winter Squash Soup, a comforting and wholesome dish perfect for chilly days. This recipe features roasted butternut squash—the star ingredient—that develops a naturally sweet, caramelized flavor in the oven. Sautéed onions, carrots, and garlic create a savory base, while warm spices like cinnamon and nutmeg add a touch of aromatic depth. Blended to silky perfection with vegetable broth and a splash of heavy cream, this soup strikes the perfect balance of creamy and light. Serve it with a garnish of fresh thyme and toasted pumpkin seeds for a touch of elegance and crunch. Ready in just over an hour, this gluten-free recipe is a must-try for family dinners, meal prepping, or cozy nights in.
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Recipe Information
Ingredients
- 2 medium butternut squash
- 2 tablespoons olive oil
- 1 large yellow onion
- 4 pieces garlic cloves
- 1 large carrot
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 4 cups vegetable broth
- 0.5 cups heavy cream
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 1 sprig fresh thyme (optional, for garnish)
- 2 tablespoons pumpkin seeds (optional, for topping)
Instructions
Preheat your oven to 400°F (200°C).
Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle 1 tablespoon of olive oil over the cut sides and place the squash cut-side down on a baking sheet lined with parchment paper. Roast for 40-50 minutes or until the flesh is tender and easily pierced with a fork.
While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat.
Dice the onion and carrot, and mince the garlic cloves. Add them to the pot and sauté for 5-7 minutes, stirring occasionally, until the onion is softened and translucent.
Stir in the ground cinnamon and nutmeg and cook for 1 minute to let the spices bloom.
Once the squash is roasted and cool enough to handle, scoop the flesh into the pot, discarding the skins.
Pour in the vegetable broth and bring the soup to a simmer. Cook for 10-15 minutes to allow the flavors to meld.
Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and blend until silky.
Return the soup to the pot if using a blender. Stir in the heavy cream and season with salt and black pepper to taste. Let the soup warm through but do not bring to a boil.
Ladle the soup into bowls and garnish with fresh thyme and pumpkin seeds if desired. Serve hot.
Nutrition Facts
Calories |
2337 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.5 g | 112% | |
| Saturated Fat | 32.1 g | 160% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 4803 mg | 209% | |
| Total Carbohydrate | 380.9 g | 139% | |
| Dietary Fiber | 107.8 g | 385% | |
| Total Sugars | 78.3 g | ||
| Protein | 49.6 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1382 mg | 106% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 10242 mg | 218% | |
*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.
