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Dorothy Thomas

Butternut Soup Recipe

A velvety, comforting butternut squash soup with sweet and savory flavors, enhanced by roasting the squash for depth. Perfect for chilly days!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Appetizer, Main Course
Cuisine: American, International
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium Butternut squash (peeled, seeded, cubed)
  • 1 tbsp Olive oil
  • 1 small Onion (chopped)
  • 2 cloves Garlic (minced)
  • 2 cups Vegetable broth
  • ½ tsp Coconut milk (or heavy cream)
  • ½ tsp Ground cinnamon
  • ¼ tsp Nutmeg
  • to taste Salt & pepper
  • optional Pumpkin seeds & parsley (garnish)

Equipment

  • Baking sheet
  • Blender or immersion blender
  • Large pot
  • Knife and cutting board

Method
 

  1. Preheat oven to 400°F (200°C). Toss squash cubes with olive oil, salt, and pepper. Roast for 25–30 mins until tender.
  2. In a pot, sauté onion until translucent. Add garlic and cook for 1 minute.
  3. Add roasted squash, broth, cinnamon, and nutmeg. Simmer 10 mins. Blend until smooth.
  4. Stir in coconut milk. Adjust seasoning. Thin with broth if needed.
  5. Garnish with pumpkin seeds and parsley. Drizzle with cream if desired.

Notes

  • Vegan Option: Use coconut milk.
  • Storage: Keeps refrigerated for 3 days. Freezes well!
  • Variations: Add a pinch of cayenne for heat or apples for sweetness.