A creamy, comforting butternut squash soup made with simple ingredients, perfect for cozy fall meals.

Scale

1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed

1 tablespoon olive oil or butter

1 medium onion, chopped

2 cloves garlic, minced

4 cups vegetable or chicken broth

1/2 teaspoon ground nutmeg

Salt and freshly ground black pepper to taste

1/2 cup heavy cream or coconut milk (optional)

Pumpkin seeds or croutons for garnish (optional)

1. Heat olive oil or butter in a large pot over medium heat.

2. Add chopped onion and garlic; sauté until translucent, about 3–4 minutes.

3. Stir in cubed butternut squash and season with salt, pepper, and nutmeg.

4. Pour in broth to cover the squash; bring to a boil, then reduce heat and simmer for 20–25 minutes, until squash is tender.

5. Use an immersion blender to purée the soup until smooth (or transfer in batches to a blender, then return to pot).

6. Stir in heavy cream or coconut milk, if using, and adjust seasoning as needed.

7. Ladle soup into bowls and garnish with pumpkin seeds or croutons before serving.