Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1–2 tbsp olive oil
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
- Pinch of nutmeg
- ½ cup heavy cream or coconut milk (optional, for creaminess)
- Croutons, toasted pumpkin seeds, and fresh herbs (for garnish)
Instructions
- Heat olive oil in a large pot. Add onion and garlic, sauté until softened.
- Stir in cubed butternut squash, cook for 2–3 minutes.
- Pour in broth. Season with salt, pepper, and nutmeg.
- Bring to a boil, then reduce heat and simmer until squash is tender (about 20 minutes).
- Use an immersion blender (or carefully transfer to a blender) and puree until smooth.
- Stir in heavy cream or coconut milk (if using). Adjust seasoning to taste.
- Serve hot with croutons, seeds, and a drizzle of cream or olive oil.
Notes
- Roast the squash before cooking for a deeper, caramelized flavor.
- Add curry powder, cinnamon, or smoked paprika for a flavor twist.
- For a protein boost, stir in cooked lentils or white beans.
- Can be made vegan/dairy-free by substituting coconut milk for cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1 ½ cups)
- Calories: 210
- Sugar: 6g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 10mg (if using cream)