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Butternut Squash Soup

Butternut Squash Soup

A creamy, comforting soup made with roasted butternut squash, garlic, and broth. This easy homemade soup is warm, nourishing, and perfect for cozy meals.

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 1 medium butternut squash peeled and cubed
  • 1 tablespoon olive oil
  • 1 small onion diced
  • 3 cloves garlic minced
  • 4 cups vegetable broth
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon cinnamon optional
  • ½ cup heavy cream or coconut milk

Method
 

  1. Preheat oven to 400°F (200°C) and roast cubed squash with olive oil for 25 minutes.
  2. Heat olive oil in a large pot and cook diced onion until soft.
  3. Add garlic and cook for 30 seconds until fragrant.
  4. Add roasted squash and broth to the pot and bring to a simmer.
  5. Cook for about 10 minutes to blend flavors.
  6. Blend the soup until smooth using an immersion blender.
  7. Stir in cream or coconut milk and season with salt and pepper.
  8. Simmer briefly and serve warm with toppings.

Notes

  • Store leftovers in the fridge for up to 4 days.
  • Coconut milk can replace cream for a dairy-free version.
  • Roasting the squash enhances flavor.
  • Add spices like nutmeg or paprika for variation.
  • Garnish with seeds, herbs, or cream before serving.