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Hearty Butternut Squash Soup

Close-up of a creamy, vibrant orange fall soup being poured into a bowl from a wooden spoon.
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A creamy and comforting butternut squash soup, perfect for a chilly autumn evening. This recipe is easy to make ahead and can be frozen for later enjoyment.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 (3-pound) butternut squash, peeled, seeded, and cubed
  • 4 cups vegetable broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup heavy cream (optional)

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
  2. Add garlic and cook for 1 minute more until fragrant.
  3. Add cubed butternut squash, vegetable broth, salt, pepper, cinnamon, and nutmeg to the pot.
  4. Bring to a boil, then reduce heat and simmer, covered, for 20-25 minutes, or until the squash is tender.
  5. Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth.
  6. Return the soup to the pot. Stir in heavy cream, if using. Heat through gently.
  7. Serve hot.

Notes

  • For a vegan option, omit the heavy cream or use a dairy-free alternative.
  • This soup freezes well. Let it cool completely, then store in airtight containers in the freezer for up to 3 months.
  • To reheat, thaw overnight in the refrigerator and warm gently on the stovetop or in the microwave.
  • Boost the immune-boosting properties by adding a pinch of ginger or turmeric during cooking.

Nutrition

Find it online: https://cutcooktaste.com/fall-soup/