Description
This creamy, nourishing butternut squash soup is the ultimate fall comfort food. Serve with a side of some thick, crusty bread for a satisfying meal.
Ingredients
Scale
- 2 pounds butternut squash, halved vertically and seeds removed
- 1/2 cup yellow onion, chopped
- 1 teaspoon garlic, chopped
- 4 cups vegetable broth
- 1 1/2 tablespoons ginger, chopped finely
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1 tablespoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 cup heavy cream
- Handful of pumpkin seeds, for garnish (optional)
- 1/2 teaspoon red pepper flakes, for garnish (optional)
- Handful of chopped parsley, for garnish (optional)
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Cut the butternut squash into halves and place each half on the baking sheet. Drizzle each half with olive oil, just enough to lightly coat the insides of the butternut squash. Then add a dash of salt and black pepper before transferring into the oven.
- Roast the squash in the oven until it’s tender and completely cooked through, for about 1 hour. (If the skin or flesh browns, that’s OK — it adds more to the flavor!) Set the squash aside to cool, about 10 minutes.
- While the squash cools, heat olive oil in a large soup pot on the stovetop over medium-low heat. Add the onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the chopped garlic and cook for just 1-2 minutes more until fragrant.
- Add the rest of the remaining ingredients: vegetable broth, ginger, nutmeg, cinnamon, salt, black pepper, and 1 tablespoon olive oil. Simmer for 10-15 minutes.
- Using a spoon, scoop out the insides of the butternut squash and transfer into the pot, discarding the skin. Working carefully, use an immersion blender to blend the soup until the squash is fully incorporated and the soup is smooth in texture. Pour in heavy cream and stir to incorporate.
- Pour the soup into bowls and garnish (if desired) with pumpkin seeds, red pepper flakes, chopped parsley, and an additional dash of cream if needed. Serve as is or with a side of bread, and enjoy!
- Prep Time: 10
- Cook Time: 65
- Category: Soup
