Creamy Butternut Squash Soup
A comforting and creamy butternut squash soup perfect for chilly days, packed with vitamin A, fiber, and a mellow sweetness. This golden beauty is your perfect comfort food for cold weather.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 portions
- Category: Main Course, Soup
- Method: Roasting, Blending
- Cuisine: American, Comfort Food
- Diet: Vegetarian
Ingredients
- 1 medium butternut squash
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk or cream
- 1 pinch salt, to taste
- 1 pinch pepper, to taste
- 1 pinch nutmeg, optional
- 1 handful toasted pumpkin seeds, for topping (optional)
- 2 tablespoons sour cream or yogurt, for garnish (optional)
Instructions
1. Preheat the oven to 400°F (200°C). Cut the butternut squash in half and scoop out the seeds. Brush the inside with olive oil and sprinkle with salt and pepper. Place the squash cut-side down on a baking sheet and roast for 30-40 minutes or until tender.
2. In a large pot, heat olive oil over medium heat. Add onions and garlic, sauté until softened to build flavor base.
3. Remove the roasted squash from the oven, scoop out the flesh and add it to the pot with the aromatics.
4. Add the vegetable broth and bring to a simmer. Cook for about 10 minutes, allowing flavors to blend together.
5. Blend the soup until smooth, using an immersion blender or regular blender. Work in batches if using regular blender.
6. Stir in coconut milk and nutmeg. Adjust seasoning with salt and pepper if necessary.
7. Serve immediately, topped with toasted pumpkin seeds and a swirl of sour cream or yogurt if desired.
Notes
For a richer flavor, roast the onion and garlic along with the squash.
This soup freezes well—store in airtight containers for up to 3 months.
You can substitute heavy cream for coconut milk if you prefer a dairy-based version.
Find it online: https://cookingwithramsay.com/creamy-butternut-squash-soup/