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Butternut Squash Soup

A creamy, flavorful soup that's nutritious and versatile, perfect for any meal.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Comfort food
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large butternut squash, peeled and cubed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 teaspoon olive oil
  • Salt and pepper to taste
Optional Toppings
  • pumpkin seeds
  • croutons
  • herbs

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it on a baking sheet and roast for about 25-30 minutes or until tender.
Cooking
  1. In a large pot, sauté the chopped onion and minced garlic until they are fragrant.
  2. Add the roasted butternut squash and vegetable broth to the pot. Bring everything to a simmer and cook for about 10 minutes.
  3. Use an immersion blender or a regular blender to puree the soup until it is smooth.
  4. Adjust the seasoning as needed and serve hot, adding your choice of garnishes on top.

Notes

Store leftover soup in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for up to 3 months. Cut the butternut squash into even-sized cubes for even cooking. Consider adding spices like nutmeg or cayenne for extra flavor. You can also use frozen butternut squash and skip the roasting step.