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Creamy Butternut Squash Soup Recipe Perfect for Fall

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This creamy butternut squash soup is a comforting, healthy dish packed with wholesome ingredients and bold flavors, perfect for chilly autumn days.

Ingredients

Scale
  • 2 pounds butternut squash, peeled and cubed
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, chopped
  • 4 cups vegetable broth
  • 1/2 cup heavy cream
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Optional toppings: toasted pumpkin seeds, drizzle of cream, crusty bread

Instructions

  1. Peel and cube the butternut squash, chop the onion and carrots, and mince the garlic.
  2. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened and fragrant (about 3-4 minutes).
  3. Stir in the cubed butternut squash and carrots, cooking for 5 minutes to slightly caramelize and enhance their sweetness.
  4. Pour in the vegetable broth, ensuring the veggies are fully submerged. Bring to a boil, then reduce heat to simmer for 20-25 minutes, or until the squash and carrots are tender.
  5. Using an immersion blender, puree the soup until smooth and creamy. If using a blender, work in batches and be cautious of steam.
  6. Stir in the cinnamon, nutmeg, salt, and pepper. Adjust seasoning to taste.
  7. Pour in the heavy cream, mixing until fully incorporated. Heat for an additional 2-3 minutes, but don’t let it boil.
  8. Ladle into bowls, garnish with optional toppings like toasted pumpkin seeds or a drizzle of cream, and enjoy!

Notes

For extra flavor, try roasting the squash before adding it to the pot. Adjust the consistency by adding more broth if needed.

Nutrition

Keywords: butternut squash soup, creamy soup, fall recipe, healthy soup, gluten-free, vegetarian, comfort food

Find it online: https://tessierecipes.com/creamy-butternut-squash-soup-recipe-perfect-for-fall/