Name: The Best Butternut Squash Soup for Cold Weather
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 1 large butternut squash (about 3 lbs), peeled, seeded, and cubed; 2 tablespoons olive oil; 1 medium onion, diced; 3 cloves garlic, minced; 4 cups low-sodium vegetable or chicken broth; ½ cup heavy cream or coconut milk; 2 teaspoons fresh thyme or sage; Salt and black pepper, to taste; Optional garnishes: pumpkin seeds, cream swirl, fresh herbs

Description

A silky, nourishing soup made with roasted butternut squash, aromatic onions, garlic, herbs, and a touch of cream. Perfect for warming up on chilly days and easily adaptable with spices or dairy-free options.

Ingredients

Scale

1 large butternut squash (about 3 lbs), peeled, seeded, and cubed

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

4 cups low-sodium vegetable or chicken broth

½ cup heavy cream or coconut milk

2 teaspoons fresh thyme or sage

Salt and black pepper, to taste

Optional garnishes: pumpkin seeds, cream swirl, fresh herbs

Instructions

1. Preheat oven to 400°F (200°C). Toss squash cubes with 1 tablespoon olive oil, salt, and pepper on a baking sheet.

2. Roast squash for 25–30 minutes until edges caramelize and squash is tender.

3. In a large pot, heat remaining olive oil over medium heat. Sauté diced onion until translucent, about 5 minutes.

4. Add garlic and cook for 1 minute until fragrant. Stir in roasted squash and fresh herbs.

5. Pour in broth and bring to a simmer. Cook for 10–15 minutes to blend flavors.

6. Use an immersion blender or transfer soup in batches to a blender; puree until smooth.

7. Stir in cream or coconut milk, adjust seasoning with salt and pepper, then ladle into bowls and garnish as desired.

Prep Time: 15 minutes
Cook Time: 45 minutes

Nutrition

Calories: 250
Sodium: 600
Fat: 14
Carbohydrates: 28
Protein: 4