Description
Silky, comforting butternut squash soup made with onion, carrot, garlic, broth, and a splash of cream or coconut milk. Simple to make, naturally sweet, and perfect for fall with optional warm spices and crunchy toppings.
Ingredients
Instructions
1. Prep the squash: microwave whole squash 2–3 minutes to soften skin, then peel, seed, and cube.
2. Heat a Dutch oven over medium; add oil or butter. Sauté onion and carrot 5 minutes until softened.
3. Stir in garlic 30 seconds until fragrant.
4. Add squash and thyme; cook 5 minutes, stirring to lightly caramelize.
5. Pour in broth, bring to a boil, then reduce to a gentle simmer. Cover and cook 20–25 minutes until squash is very tender.
6. Off heat, blend soup smooth with an immersion blender (or carefully in batches in a blender, venting steam).
7. Stir in cream or coconut milk; season with salt, pepper, nutmeg, and cayenne or cinnamon to taste.
8. Adjust thickness with more broth to thin or simmer 2–3 minutes to thicken.
9. Serve hot with pumpkin seeds, croutons, and parsley; add extra cream drizzle if desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 230 kcal
- Sodium: 580 mg
- Fat: 12 g
- Carbohydrates: 29 g
- Protein: 3 g