This easy and creamy Butternut Squash Soup is super simple to make and perfect for cozy weather season.
Pair with my Apple and Brie Grilled Cheese and you have the most delicious combination.
If you love soups, you have to try my insanely delicious copycat version of the Nordstrom Cafe Basil Tomato Soup.
Ingredients
This soup uses every day ingredients. Butternut squash is can be found easily at any store and they even sell it pre cut so you don't have to struggle peeling it.
- Butternut squash: I bought it whole but you can use pre-cut or even frozen. You will need about 4 cups.
- Onion: The aromatic base of the soup.
- Garlic: Adds depth and aroma to the soup.
- Chicken broth: Feel free to use veggie broth instead.
- Heavy cream: Lends the soup its silky texture. Feel free to substitute for half and half or coconut milk.
- Nutmeg: Just a pinch adds a lot of warmth spice to the soup.
- Salt and pepper
Butternut squash soup instructions
One of the things that sets this recipe apart is the fact that we roast the butternut squash in the oven to tenderize the flesh and caramelize it.
Roasting it makes it so much easier to peel off and adds amazing flavor to the end result.
At the same time we are roasting the butternut squash, we are roasting a whole head of garlic with some olive oil.
After the squash and the garlic are roasted, the soup comes together quickly.
Sauté the onions with olive oil and butter until deeply softened and slightly caramelized. Add the roasted garlic and squash, chicken broth and bring to a boil.
Allow the soup to simmer for about 10 minutes, blend it and add salt and pepper to taste. Add a pinch of nutmeg
Stir in the cream and serve with toasted pepitas (pumpkin seeds) and highly recommend pairing it with the apple and brie grilled cheese.
Simple Butternut Squash Soup
Ingredients
- 1 butternut squash about 2 lbs
- 4 tablespoons olive oil divided
- 1 head garlic
- ¼ onion roughly diced
- 1 tablespoon butter
- 3.5 cups chicken broth
- ¾ cup cream
- 1 pinch nutmeg freshly ground
- salt and pepper
Instructions
- Preheat oven to 425°F.
- Cut the butternut squash in half lengthwise using a cleaver knife. Remove the seeds.1 butternut squash
- Add olive oil (2 tablespoons) and rub on the flesh with a pinch of salt.4 tablespoons olive oil
- Cut the top of the garlic head and drizzle olive oil. Wrap in tin foil.1 head garlic
- Place the squash flesh side down on a baking sheet. Add the garlic wrapped in foil and bake for 45 minutes.
- Let it cool down until you can remove the skin safely with a knife and dice the butternut squash. You should have about 4 cups.
- In a heavy bottom soup pot add the remaining olive oil (2 tablespoons) and the diced onion. Cook for 6-8 minutes stirring constantly.¼ onion
- Add the butter and about 5 cloves of the roasted garlic.1 tablespoon butter
- Add the diced butternut squash and the chicken broth and bring to a boil for about 10 minutes.3.5 cups chicken broth
- Cool down slightly and blend the soup until smooth using an immersion blender.
- Add salt and pepper to taste, I added about 3 teaspoons of kosher salt.salt and pepper
- Stir in the cream and add a pinch of nutmeg.¾ cup cream, 1 pinch nutmeg
- Serve and enjoy.
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