Butternut Squash Soup Comfort (Printable)

Velvety butternut squash, blended with veggies and spices, finished with cream for ultimate comfort.

# What You'll Need:

→ Vegetables

01 - 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
02 - 1 medium onion, chopped
03 - 2 medium carrots, peeled and chopped
04 - 2 cloves garlic, minced

→ Liquids

05 - 4 cups vegetable broth
06 - 1/2 cup heavy cream (or coconut milk for vegan option)

→ Seasonings

07 - 2 tablespoons olive oil
08 - 1/2 teaspoon ground nutmeg
09 - 1/2 teaspoon ground black pepper
10 - 1 teaspoon salt
11 - Pinch of cayenne pepper (optional)

→ Garnish

12 - Chopped fresh parsley or chives
13 - Roasted pumpkin seeds (optional)

# Directions:

01 - Preheat oven to 400°F.
02 - Toss cubed butternut squash with 1 tablespoon olive oil, salt, and black pepper. Arrange evenly on a baking sheet and roast for 25 to 30 minutes until golden and tender.
03 - In a large pot, heat remaining 1 tablespoon olive oil over medium heat. Sauté onion and carrots for 5 minutes until softened. Add minced garlic and cook for 1 minute more.
04 - Add roasted butternut squash to the pot. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes.
05 - Remove pot from heat. Blend soup until fully smooth using an immersion blender or in batches with a countertop blender.
06 - Stir in heavy cream and ground nutmeg. Adjust seasoning with additional salt, black pepper, and cayenne pepper if desired.
07 - Reheat gently if necessary. Serve hot, garnished with chopped parsley or chives and roasted pumpkin seeds.

# Expert Advice:

01 -
  • Uses only easy-to-find ingredients that are usually already in your pantry or fridge
  • Naturally rich and creamy without needing much cream at all
  • Flexible for dietary needs with a vegan option that still tastes decadent
  • Ready start to finish in under one hour so it is perfect for busy weeknights or gathering the family
02 -
  • Soup is naturally gluten free and vegetarian when you use vegetable broth and skip the dairy
  • Butternut squash is high in fiber vitamin A and vitamin C so this soup is both filling and nourishing
  • Easy to freeze and reheat for meal prep or quick lunches
03 -
  • Always roast the squash do not steam or boil roasting caramelizes the sugars and makes the flavor unbelievably deep
  • Let the soup cool a minute before blending to avoid splatters and get the smoothest texture
  • Taste after adding cream sometimes squash sweetness varies so you might want an extra pinch of salt or splash of acid like lemon juice

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