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Classic Butternut Squash Soup

A close-up shot of a bowl filled with creamy Classic Butternut Squash Soup.
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A creamy and comforting butternut squash soup, perfect for a cozy fall meal. This easy recipe is made from scratch with simple ingredients.

Ingredients

Scale
  • 1 large butternut squash (about 3 lbs)
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup milk (or heavy cream for richer soup)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Cut the butternut squash in half lengthwise and scoop out the seeds.
  3. Place the squash cut-side down on a baking sheet and roast for 45-60 minutes, or until tender.
  4. Let the squash cool slightly, then scoop the flesh out of the skin.
  5. While the squash is roasting, heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
  6. Add the minced garlic and cook for 1 minute more until fragrant.
  7. Add the roasted butternut squash flesh and vegetable broth to the pot. Bring to a simmer.
  8. Carefully transfer the soup to a blender (in batches if necessary) or use an immersion blender to puree until smooth.
  9. Return the soup to the pot. Stir in the milk, salt, pepper, and nutmeg.
  10. Heat gently until warmed through, but do not boil.
  11. Serve hot.

Notes

  • For a richer soup, use heavy cream instead of milk.
  • Garnish with toasted pumpkin seeds or a swirl of cream.
  • This soup can be made ahead and reheated.
  • Consider this a healthy alternative to some meal planning services.

Nutrition

Find it online: https://blissbatter.com/classic-butternut-squash-soup/