Warm, comforting, and packed with the flavors of fall, this Butternut Squash Soup is a must-try for the season. Made with roasted butternut squash, a hint of garlic, and creamy broth, this soup is both delicious and nutritious. Whether you’re hosting a cozy dinner or looking for a quick, satisfying meal, this recipe offers rich flavors in every bite. Plus, it’s easily customizable for dietary preferences, making it a perfect addition to any fall meal plan. With minimal ingredients and simple steps, you can have this savory soup on the table in less than an hour.

Why You’ll Love This Recipe:

Rich Fall Flavor: The natural sweetness of roasted butternut squash pairs perfectly with the savory broth and warm spices, making this a quintessential fall dish.
Easy to Make: With simple ingredients and straightforward steps, this soup is perfect for both novice and seasoned cooks.
Customizable: Whether you’re vegan, gluten-free, or just looking for a healthy meal, this soup can be easily adapted to fit your dietary needs.

Nutrition Information (Per Serving):

Calories: 210
Total Fat: 12g
Saturated Fat: 7g
Cholesterol: 40mg
Sodium: 450mg
Total Carbohydrates: 25g
Dietary Fiber: 4g
Sugars: 6g
Protein: 3g

Butternut Squash Soup Recipe: A Fall Favorite

Course: SoupCuisine: AmericanDifficulty: Easy

Servings

4-6

servings

Prep time

minutes

Cooking time

minutes

Calories

210

kcal

Warm up your fall evenings with this velvety Butternut Squash Soup, featuring a perfect blend of sweet squash, aromatic spices, and creamy texture. It’s a delightful, nutritious comfort food that’s simple to make and sure to impress!

Ingredients

1 large butternut squash, peeled and cubed
1 medium onion, chopped
2 cloves garlic, minced
4 cups vegetable or chicken broth (low-sodium preferred)
1 cup heavy cream (or coconut milk for a dairy-free option)
2 tablespoons olive oil
Salt and pepper to taste
Optional: a pinch of nutmeg or cinnamon for warmth

Directions

Preheat the Oven: Start by way of preheating your oven to four hundred°F (200°C).This will help roast the butternut squash to perfection, bringing out its natural sweetness.
Roast the Squash: Toss the peeled and cubed butternut squash with olive oil, salt, and pepper. Spread the cubes evenly on a baking sheet and roast for about 25-30 minutes, or until tender and slightly golden brown.
Cook the Aromatics: In a large soup pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for 3-5 minutes until softened and fragrant.
Simmer the Soup: Once the squash is roasted, add it to the pot along with the vegetable or chicken broth. Bring the mixture to a boil, then lower the heat and let it simmer for 10 minutes to let the flavors meld together.
Blend: Use an immersion blender to puree the soup in the pot until smooth. Alternatively, transfer the soup in batches to a blender and blend till easy. Be certain to permit the soup cool slightly earlier than blending to keep away from any accidents.
Finish with Cream: Stir in the heavy cream or coconut milk, and adjust the seasoning with salt, pepper, and a pinch of nutmeg or cinnamon for added depth of flavor. Let the soup simmer for another 2-3 minutes.
Serve: Ladle the soup into bowls and enjoy. Garnish with a drizzle of cream, fresh herbs, or a sprinkle of toasted pumpkin seeds for added texture.

Notes

Vegan-Friendly Option: Use coconut milk instead of cream and vegetable broth for a vegan version.
Gluten-Free: This recipe is naturally gluten-free.
Add Protein: For a more filling soup, top with cooked quinoa or add chickpeas.
Spice It Up: Add a pinch of cayenne pepper for a highly spiced kick.

FAQ

1. Can I make Butternut Squash Soup ahead of time?
Yes! This soup is great for meal prep. You can make it a day or two ahead and store it in the fridge in an airtight container. The flavors may even develop more after sitting overnight.

2. How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm the soup over medium heat on the stove, stirring occasionally, or use the microwave in 1-minute intervals until heated through.

3. Can I freeze Butternut Squash Soup?
Yes, this soup freezes well. Allow the soup to cool completely before transferring it to freezer-safe containers. Freeze for up to 3 months. Thaw in the fridge overnight and reheat as needed.

4. Can I make this recipe dairy-free or vegan?
Absolutely! You can substitute the heavy cream with coconut milk or a non-dairy cream alternative. Use vegetable broth instead of chicken broth to keep it vegan.

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