Ingredients
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2.5 to 3 lbs butternut squash, halved and seeded
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1 medium yellow onion, diced
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2-3 garlic cloves, minced
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1 carrot, diced (optional)
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1 celery stalk, diced
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2 tbsp olive oil or butter
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4-5 cups low-sodium vegetable or chicken broth
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1 sprig fresh thyme or ½ tsp dried thyme
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Salt and freshly ground black pepper, to taste
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¼ to ½ cup heavy cream or coconut milk (optional)
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Pinch of ground nutmeg or cinnamon (optional)
Instructions
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Preheat oven to 400°F (200°C). Drizzle butternut squash halves with olive oil, season with salt, and roast until tender, about 30-35 minutes.
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While roasting, sauté onion, garlic, carrot, and celery in olive oil or butter until softened. Add thyme and stir.
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Scoop roasted squash flesh into the pot with vegetables, stir, and add broth to cover. Simmer for 15-20 minutes.
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Blend the soup until smooth using an immersion blender or in batches in a blender.
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Return to heat, season with salt and pepper. Stir in cream or coconut milk if using. Add nutmeg if desired.
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Serve warm, garnished with herbs, cream, or toasted seeds.
Notes
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Roast squash a day ahead for deeper flavor.
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Adjust thickness by varying broth amount.
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Add lemon juice for brightness if needed.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Roasting and stovetop simmering
- Cuisine: American / Seasonal
- Diet: Vegetarian
Nutrition
- Serving Size: 1
- Calories: 180