Description

A creamy, comforting soup made with roasted butternut squash, aromatic spices, and optional cream or coconut milk. Perfect for chilly autumn evenings and easily customizable for vegan or extra-creamy versions.

Ingredients

Scale

1 large butternut squash (2–3 pounds), peeled and cubed

2 tablespoons olive oil or butter

1 large onion, diced

2 garlic cloves, minced

2 medium carrots, chopped

4 cups vegetable or chicken stock

1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)

1/2 teaspoon ground nutmeg or cinnamon (optional)

1/2 cup heavy cream, half-and-half, or coconut milk (optional)

Salt and freshly ground black pepper to taste

Instructions

1. Preheat oven to 400°F (200°C). Toss squash halves or cubes with 1 tablespoon oil, place on baking sheet, and roast 35–40 minutes until tender.

2. In a large pot, heat remaining oil or butter over medium heat. Add onion and cook 5–7 minutes until translucent.

3. Stir in garlic and carrots; cook 2–3 minutes until fragrant. Add thyme, nutmeg or cinnamon, salt, and pepper.

4. Add roasted squash (or raw cubes) and stock. Bring to a boil, then reduce heat, cover, and simmer 20–25 minutes until all vegetables are soft.

5. Blend soup until smooth using an immersion blender or in batches in a countertop blender. Return to pot.

6. Stir in cream or coconut milk if using. Adjust seasoning with salt and pepper.

7. Ladle into bowls and garnish with thyme sprigs, a drizzle of cream or olive oil, or pumpkin seeds.

Prep Time: 15 minutes
Cook Time: 45 minutes

Nutrition

Calories: 180
Sodium: 450
Fat: 10
Carbohydrates: 22
Protein: 3