Butternut Squash Soup

• 1 medium butternut squash, peeled and diced
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• 1/2 cup heavy cream (optional)

Steps

1. 1 Preheat oven to 400°F. Toss butternut squash with olive oil, salt, and pepper. Roast for 25 minutes.
2. 2 Meanwhile, sauté onion and garlic in a soup pot until translucent.
3. 3 Add roasted squash, broth, nutmeg, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. 4 Blend the soup until smooth using an immersion blender or regular blender. Stir in heavy cream if desired.
5. 5 Serve hot and enjoy!

Nutrition

Tips

• For a smoother soup, strain before blending.
• Swap heavy cream for coconut milk for a dairy-free option.
• Toast some pumpkin seeds for a crunchy topping.
• Double the recipe and freeze portions for later.
• Check seasoning after blending and adjust if needed.

Storage

Store in an airtight container in the fridge for up to 5 days. Freeze for up to 3 months. Reheat gently on the stove.

Serving Suggestions

• Serve with crusty bread for dipping.
• Pair with a fresh green salad.
• Add a dollop of yogurt or sour cream on top.
• Sprinkle with chopped chives or thyme for garnish.

FAQ