Delicious Butternut Squash Soup Recipe for Cozy Nights
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Author:souzanfood
Total Time:55 minutes
Yield:4 servings 1x
Diet:Vegan, Gluten-free
Description
Warm up with our delicious butternut squash soup recipe perfect for cozy nights Easy to make its the ultimate comfort food this season
Ingredients
Scale
2 medium butternut squashes (about 3–4 pounds total)
1 large onion, diced
2 cloves garlic, minced
4 cups vegetable broth
1 teaspoon ground cumin
½ teaspoon ground nutmeg
2 tablespoons olive oil
Salt and pepper to taste
1–2 tablespoons maple syrup (optional)
Red pepper flakes (optional)
A splash of coconut milk or heavy cream (optional)
Fresh parsley or cilantro (for garnish)
Toasted pumpkin seeds (for garnish)
A drizzle of olive oil or cream (for garnish)
Instructions
Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise, scoop out the seeds, and place them cut-side down on a baking sheet. Roast in the preheated oven for 30-40 minutes, or until the flesh is tender.
While the squash roasts, heat olive oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, for about 5-7 minutes until translucent. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Once the squash is roasted and cool enough to handle, scoop the flesh into the pot with onions and garlic. Stir in the ground cumin and nutmeg, allowing the spices to toast for a minute.
Add the vegetable broth to the pot, stirring everything together. Bring the mixture to a simmer and let it cook for another 10-15 minutes to meld the flavors.
Using an immersion blender, carefully puree the soup until it reaches a smooth consistency. Alternatively, you can transfer the soup in batches to a stand blender, being cautious as it will be hot!
Taste the soup and season with salt, pepper, and optional maple syrup if desired. Serve warm, garnished with your choice of toppings.
