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butternut squash soup

Creamy Butternut Squash Soup

A cozy, creamy soup made with sweet butternut squash and warm spices. Smooth, comforting, and perfect for weeknight dinners or holiday gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Calories: 220
Ingredients Method Notes

Ingredients
  

  • Base
  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 carrot chopped
  • 1 celery stalk chopped
  • Filling
  • 1 large butternut squash about 4 cups cubed
  • 4 cups vegetable broth
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme
  • ½ teaspoon nutmeg optional
  • Topping
  • ½ cup heavy cream
  • 1 teaspoon maple syrup or honey optional
  • Fresh parsley or pumpkin seeds

Method
 

  1. Heat olive oil in a large pot and sauté onion, carrot, and celery until soft.
  2. Add garlic and cubed squash, cooking briefly until fragrant.
  3. Pour in broth and seasonings, then simmer until squash is tender.
  4. Blend the soup until completely smooth and creamy.
  5. Stir in cream and optional sweetness, warm gently, and serve.

Notes

  • Store leftovers in the fridge for up to 4 days.
  • Freeze portions for longer storage.
  • Coconut milk can replace cream for dairy-free soup.
  • Adjust broth to control thickness.