Ingredients
Scale
- 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth for a richer flavor)
- 2 tablespoons olive oil
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
- Optional garnishes: cream, toasted pumpkin seeds, croutons, fresh herbs
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Add cubed butternut squash to the pot, stir to combine with onions and garlic, and pour in vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until squash is tender.
- Carefully transfer the soup to a blender or use an immersion blender directly in the pot, and blend until completely smooth and creamy.
- Return the blended soup to the pot, stir in ground nutmeg, salt, and pepper. Taste and adjust seasoning as needed. Heat through, ladle into bowls, and garnish as desired. Serve hot.
Notes
- Roasting the squash beforehand can enhance flavor and sweetness.
- Experiment with spices like ginger, cinnamon, or curry powder for a unique twist.
- For a richer soup, substitute coconut milk for cream.
- Make a big batch and freeze for easy weeknight meals.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 150 Kcal
- Sugar: 3g
- Sodium: 500mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg