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Creamy Butternut Squash Soup Recipe with 5-Star Flavor

Butternut Squash Soup
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A creamy and comforting soup made with roasted butternut squash, perfect for chilly days.

Ingredients

Scale
  • 1 medium butternut squash (about 2 lbs), peeled and cubed
  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp ground nutmeg
  • 1/2 cup heavy cream (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil and roast for 25 minutes.
  2. In a large pot, sauté onion and garlic until softened.
  3. Add roasted squash, vegetable broth, salt, pepper, and nutmeg. Bring to a boil.
  4. Reduce heat and simmer for 15 minutes.
  5. Use an immersion blender to puree until smooth.
  6. Stir in heavy cream if using. Serve warm.

Notes

  • For a vegan version, replace heavy cream with coconut milk.
  • Store leftovers in an airtight container for up to 3 days.

Nutrition

Find it online: https://dawiy.com/creamy-butternut-squash-soup-recipe/