Classic Butternut Squash Soup
Traditional dish · American
A velvety smooth and comforting soup made from roasted butternut squash, aromatic vegetables, and a touch of cream, seasoned to perfection.
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Ingredients
- Butternut squash1 medium (about 2 lbs)
- Yellow onion1 large, chopped
- Carrots2 medium, chopped
- Garlic3 cloves, minced
- Vegetable broth4 cups
- Heavy cream1/2 cup
- Olive oil2 tablespoons
- Nutmeg1/4 teaspoon
- Saltto taste
- Black pepperto taste
Steps
- 1
Preheat oven to 400°F (200°C). Halve the butternut squash, scoop out the seeds, and place cut-side down on a baking sheet. Roast for 45-60 minutes, or until tender.
- 2
Once cool enough to handle, scoop the flesh from the squash skin.
- 3
While squash is roasting, heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and carrots and sauté until softened, about 8-10 minutes.
- 4
Add minced garlic and cook for 1 minute more until fragrant.
- 5
Add the roasted butternut squash flesh, vegetable broth, nutmeg, salt, and pepper to the pot. Bring to a simmer.
- 6
Reduce heat and let simmer for 15 minutes to allow flavors to meld.
- 7
Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy. Work in batches if necessary.
- 8
Return the soup to the pot. Stir in the heavy cream and heat gently until warmed through. Do not boil.
- 9
Taste and adjust seasoning with salt and pepper as needed. Serve hot.
