Description

A creamy, comforting butternut squash soup made with seasonal fall produce, flavored with onion, carrot, garlic, broth, and optional cream. Perfect for cozy nights.

Ingredients

Scale

1 medium butternut squash (2½–3 lbs), peeled and diced

1 large onion, chopped

1 medium carrot, chopped

3 garlic cloves, minced

2 tbsp olive oil or butter

4 cups vegetable or chicken broth

½ cup heavy cream (optional)

Salt and black pepper to taste

Pinch of nutmeg or cinnamon (optional)

Pumpkin seeds, parsley, or cream swirl for garnish

Instructions

1. Trim, peel, and dice the butternut squash into even cubes.

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

3. Add onion, carrot, and garlic; cook until softened, about 5 minutes.

4. Add diced squash to the pot and stir to coat with oil.

5. Pour in the broth and bring to a boil, then reduce heat and simmer 20 minutes until vegetables are tender.

6. Use an immersion blender to puree the soup until smooth (or blend in batches in a countertop blender).

7. Stir in heavy cream if using, then season with salt, pepper, and optional nutmeg or cinnamon.

8. Ladle soup into bowls and garnish with pumpkin seeds, parsley, or a swirl of cream.

9. Serve hot and enjoy.

Prep Time: 15 minutes
Cook Time: 30 minutes