Description
A creamy, slightly sweet, and deeply comforting butternut squash soup, roasted for rich caramelized flavor.
Ingredients
Scale
- 1 (2 to 2.5 lb) butternut squash, halved and seeds scooped
- 2 tbsp olive oil
- 1 large onion, diced
- 2 garlic cloves, minced
- 2 tbsp butter or oil
- 1 tsp ground cumin
- 1/4 tsp nutmeg
- Pinch of cayenne pepper
- 4 cups low-sodium chicken or vegetable stock
- 1/2 cup heavy cream or 3/4 cup canned full-fat coconut milk
- 1 tsp salt
- 1/2 tsp black pepper
- Optional: a small peeled apple or 1 medium carrot
- Optional for garnish: toasted pumpkin seeds, chopped chives
Instructions
- Preheat oven to 400°F (200°C).
- Brush the cut sides of the squash with olive oil and place it face-down on a rimmed baking sheet.
- Roast the squash for 40–50 minutes until very tender and lightly browned.
- In a pot, sweat the onion and garlic in butter or oil until translucent.
- Add cumin, nutmeg, and cayenne, cooking for 30 seconds to bloom the spices.
- Scoop the roasted squash into the pot, add stock, and simmer for 10–12 minutes.
- Puree the soup using an immersion blender or in batches in a countertop blender.
- Stir in cream or coconut milk, season with salt and pepper, and reheat gently without boiling.
- Serve garnished with toppings as desired.
Notes
For a vegan version, use coconut milk and vegetable stock. You can also add extra sweetness by roasting an apple with the squash.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soups
- Method: Roasting and simmering
- Cuisine: American
Nutrition
- Serving Size: 1 to 1 1/4 cup per serving
- Calories: 250
- Sugar: 5g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 15mg