Simple Butternut Squash Soup
This easy and creamy Butternut Squash Soup is super simple to make and perfect for cozy weather season.
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.
Nutrition
Calories: 275kcalCarbohydrates: 18gProtein: 3gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 41mgSodium: 538mgPotassium: 520mgFiber: 3gSugar: 4gVitamin A: 13787IUVitamin C: 28mgCalcium: 96mgIron: 1mg
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