Description
A creamy and delicious butternut squash soup, perfect for warming up on chilly days.
Ingredients
Scale
- 4 cups butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, peeled
- 1 medium carrot, chopped
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/8 teaspoon ground nutmeg
- 1 teaspoon fresh thyme, plus more for garnish
- 1 cup croutons
Instructions
- Preheat the oven to 400°F and line a baking sheet if desired for easier cleanup.
- Add the butternut squash, onion, carrot, and garlic to the baking sheet, drizzle with olive oil, and season with salt and black pepper.
- Roast for 30 to 35 minutes, turning once halfway through, until the vegetables are tender and lightly caramelized.
- Transfer the roasted vegetables to a large soup pot and pour in the vegetable broth.
- Add the nutmeg and thyme, then bring the mixture to a gentle simmer for 5 to 10 minutes.
- Blend the soup until completely smooth using an immersion blender, or carefully blend in batches in a countertop blender.
- Stir in the heavy cream and warm the soup over low heat for 2 to 3 minutes without boiling.
- Taste and adjust the seasoning if needed.
- Ladle into bowls and top with extra thyme, a swirl of cream, black pepper, and croutons before serving.
Notes
- This soup can be made ahead of time and stored in the refrigerator for up to a week.
- It can also be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 20mg