Creamy Butternut Squash Soup Recipe - Homemade Comfort Food
- Prep
- 15 min
- Cook
- 45 min
- Serves
- 4
Ingredients
- 1medium-sized butternut squash (approximately 2 to 3 pounds, peeled, seeded, and cut into 1-inch cubes)
- 2 tablespoonsolive oil
- 1medium onion (chopped)
- 2 clovesgarlic (minced)
- 1carrot (peeled and chopped)
- 1celery stalk (chopped)
- 4 cupsvegetable broth
- 1 teaspoondried thyme
- 1/2 teaspoonground nutmeg
- —Salt and black pepper to taste
- 1/2 cupheavy cream
- —Fresh parsley (for garnish (optional))
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
Place the butternut squash cubes on a large baking sheet.
- 3
Drizzle with 1 tablespoon of olive oil, season with salt and black pepper, and toss to coat.
- 4
Roast in the oven for about 30-35 minutes or until the squash is tender and slightly caramelized.
- 5
In a large soup pot, heat the remaining 1 tablespoon of olive oil over medium heat.
- 6
Add the chopped onion, minced garlic, carrot, and celery.
- 7
Sauté for 5-7 minutes or until the vegetables soften and the onion turns translucent.
- 8
Add the roasted butternut squash to the pot and stir to combine with the sautéed vegetables.
- 9
Pour in the vegetable broth, dried thyme, and ground nutmeg.
- 10
Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for 15-20 minutes to allow the flavors to meld.
- 11
Using an immersion blender or transferring the mixture to a regular blender, carefully blend the soup until it is smooth and creamy.
- 12
Return the blended soup to the pot.
- 13
Stir in the heavy cream and cook for an additional 5 minutes over low heat.
- 14
Taste and adjust the seasoning with salt and black pepper as needed.
- 15
Ladle the hot butternut squash soup into bowls, garnish with fresh parsley if desired, and serve.