Ingredients
Scale
- 1 medium butternut squash (about 2 lbs), peeled and cubed
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup heavy cream (optional)
Instructions
- Preheat oven to 400°F. Toss butternut squash with 1 tbsp olive oil and roast for 25-30 minutes until tender.
- Heat remaining olive oil in a large pot. Sauté onion and garlic until soft.
- Add roasted squash, vegetable broth, salt, pepper, cinnamon, and nutmeg. Bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Blend soup until smooth using an immersion blender or regular blender.
- Stir in heavy cream if using. Adjust seasoning to taste.
- Serve hot with crusty bread.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Freeze for up to 2 months.
- Substitute coconut milk for heavy cream for a dairy-free option.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting, Boiling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 8g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 10mg