Description
A creamy and comforting butternut squash soup perfect for the fall season, with a rich, velvety texture and a hint of sweetness.
Ingredients
Units
Scale
- 1 medium butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground ginger
- 4 cups vegetable broth
- 1/2 teaspoon ground cinnamon
- Salt and pepper, to taste
- 1/2 cup heavy cream (optional)
- Fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Spread the cubed butternut squash on a baking sheet and drizzle with olive oil. Roast for 25-30 minutes until tender.
- In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant, about 5 minutes.
- Once the squash is roasted, add it to the pot along with the ground ginger, cinnamon, and vegetable broth.
- Bring the mixture to a simmer and cook for an additional 10 minutes.
- Use an immersion blender or transfer the soup in batches to a blender, pureeing until smooth and creamy.
- Return the soup to the pot. Stir in heavy cream if desired and season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley if desired.
Notes
- If you prefer a sweeter flavor, add a drizzle of maple syrup to taste.
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- For a vegan version, omit the heavy cream or substitute with coconut milk.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 7g
- Sodium: 500mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 10mg