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Warm bowl of creamy butternut squash soup garnished with herbs.

Butternut Squash Soup

This creamy and comforting butternut squash soup is perfect for a cozy meal. It's simple to make and full of rich, earthy flavor, ideal for a chilly day.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup, Starter
Cuisine: American, Vegan
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 Butternut squash medium
  • 2 tbsp Olive oil
  • 1 Onion chopped
  • 2 cloves Garlic minced
  • 4 cups Vegetable broth
  • 1 tsp Salt
  • 0.5 tsp Black pepper
  • 0.25 cup Heavy cream optional

Equipment

  • Large Pot
  • Knife
  • Cutting board
  • Blender or Immersion Blender

Method
 

Steps
  1. Peel, seed, and chop the butternut squash into 1-inch cubes. Dice the onion and mince the garlic.
  2. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes, then add minced garlic and cook for another minute until fragrant.
  3. Add the chopped squash and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the squash is very tender.
  4. Carefully transfer the cooked soup mixture to a blender and blend until completely smooth. Alternatively, use an immersion blender directly in the pot.
  5. Return the pureed soup to the pot (if transferred), stir in salt, black pepper, and heavy cream if desired. Heat through gently and serve warm.

Notes

For an extra depth of flavor, roast the butternut squash cubes with a drizzle of olive oil before adding them to the pot. This will caramelize the squash and enhance its natural sweetness.