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Butternut Squash Soup

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Butternut Squash Soup is a creamy, comforting, and slightly sweet soup perfect for fall and winter. It’s easy to make in one pot, blends into a silky texture, and is ideal as a cozy starter or light meal.

Ingredients

  • 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 medium carrot, chopped
  • 2 tbsp olive oil or butter
  • 4 cups vegetable broth or chicken broth
  • Salt and pepper to taste
  • 1/4 tsp ground cinnamon or nutmeg (optional)
  • 1/2 cup heavy cream or coconut milk (optional, for creaminess)
  • Optional garnish: pumpkin seeds, cream swirl, croutons, or fresh herbs

Instructions

  1. Heat olive oil or butter in a large pot over medium heat.
  2. Add chopped onion and carrot. Sauté for 5–7 minutes until softened.
  3. Stir in garlic and cook for 1 minute until fragrant.
  4. Add cubed butternut squash, broth, salt, pepper, and cinnamon or nutmeg if using.
  5. Bring to a boil, then reduce heat and simmer for 20–25 minutes, or until squash is fork-tender.
  6. Use an immersion blender to puree the soup until smooth, or blend in batches using a traditional blender.
  7. Stir in heavy cream or coconut milk if using. Adjust seasoning to taste.
  8. Serve warm with desired toppings.

Notes

  • Add a chopped apple for extra sweetness and depth.
  • Roasting the squash first enhances the flavor.
  • Use coconut milk for a rich vegan version.
  • Add cayenne or curry powder for a spiced twist.
  • Freezes well—great for batch cooking or meal prep.

Nutrition

Find it online: https://thefamilycooking.com/butternut-squash-soup-2/