Description
Velvety, fragrant, and warmly spiced, butternut squash soup smells like autumn in a bowl and is easy to make at home.
Ingredients
Scale
- 900 g (2 lb) butternut squash, peeled and cut into 2–3 cm cubes
- 30 ml (2 tbsp) olive oil, plus extra for drizzling
- 1 medium yellow onion (about 150 g), finely diced
- 2 cloves garlic, smashed and minced
- 960 ml (4 cups) low-sodium vegetable or chicken stock
- 120 ml (1/2 cup) heavy cream or 120 ml (1/2 cup) full-fat coconut milk
- 1 tsp kosher salt (for Diamond Crystal) or 3/4 tsp if using Morton
- 1/2 tsp freshly ground black pepper
- 1 tsp apple cider vinegar or 1 tbsp lemon juice
- Optional spices: 1/2 tsp ground cumin, 1/4 tsp ground nutmeg, or 1 tsp curry powder
Instructions
- Preheat oven to 220°C (425°F). Toss butternut squash with olive oil and salt on a baking tray and spread in a single layer. Roast for 25–30 minutes until golden and tender.
- While the squash roasts, heat olive oil in a large saucepan over medium heat. Sauté the diced onion until translucent, about 6–8 minutes. Add garlic and spices, cooking until fragrant, about 30–45 seconds.
- Add roasted squash and stock to the saucepan, bringing to a gentle simmer. Reduce heat and cook for 10 minutes.
- Use an immersion blender to purée until smooth, or blend in batches, being careful with hot liquid.
- Stir in cream or coconut milk and apple cider vinegar or lemon juice. Heat gently for 2–3 minutes, adjust seasoning, and serve hot.
Notes
If you want a lighter soup, reduce cream to 60 ml (1/4 cup) and add more stock. For an ultra-smooth texture, strain the soup through a fine-mesh sieve.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 8g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 40mg