Butternut Squash Soup
A comforting, creamy soup made with butternut squash, roasted garlic, and warm spices, perfect for cozy nights and healthy meal prep.
Ingredients
Main Ingredients
- 1 large Butternut squash Peeled, halved, and seeds scooped out
- 1 medium Onion Diced
- 4 cloves Garlic Roasted until golden
- 4 cups Vegetable broth For the soup base
- 1 teaspoon Ground cinnamon Adds warmth
- 1 teaspoon Ground nutmeg Enhances sweetness
- 1 teaspoon Ground ginger For flavor
- to taste Salt Season to taste
- to taste Pepper Season to taste
- 2 tablespoons Olive oil For sautéing
Instructions
Preparation
- Peel the butternut squash, slice it in half, and scoop out the seeds.
- Chop the squash into small, even cubes for even cooking.
- Dice the onion and roast the garlic until golden.
Cooking
- In a large pot, heat a splash of olive oil over medium heat.
- Add the onion and sauté until translucent.
- Toss in the butternut squash and roasted garlic, cooking for another few minutes.
- Pour in the vegetable broth, add the spices, and bring it to a gentle simmer for about 20 minutes.
Blending and Serving
- Once the squash is tender, blend the soup until smooth using an immersion blender or traditional blender.
- Taste and adjust seasoning if needed.
- Serve hot, topped with your favorite garnishes!
Notes
Best paired with crusty bread or a fresh side salad. Can be made ahead and stored in the fridge for easy meals.