Cream of Butternut Squash Soup

Indulge in the velvety richness of Cream of Butternut Squash Soup, a comforting blend of roasted butternut squash, creamy textures, and warm spices that's perfect for cozy nights. This easy-to-make recipe combines oven-roasted squash with sautéed onions, garlic, and carrots, delivering a harmonious depth of flavor. A splash of heavy cream elevates its luxurious consistency, while hints of nutmeg and cinnamon add a touch of autumnal warmth. Garnish with crunchy pumpkin seeds for an elegant finish, and serve as a stunning appetizer or a satisfying meal. Ready in just an hour, this hearty, gluten-free soup is your go-to dish for seasonal comfort.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 medium (about 2 lbs) butternut squash
• 2 tablespoons olive oil
• 1 medium, chopped yellow onion
• 2 minced garlic cloves
• 1 large, diced carrot
• 4 cups vegetable stock
• 1 cup heavy cream
• 0.25 teaspoons ground nutmeg
• 0.25 teaspoons ground cinnamon
• 1 teaspoons (adjust to taste) salt
• 0.5 teaspoons (freshly ground, adjust to taste) black pepper
• 2 tablespoons (optional, for garnish) pumpkin seeds

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

Peel the butternut squash, slice it in half lengthwise, and remove the seeds. Cut the squash into 1-inch cubes.

Step 3

Spread the squash cubes evenly on the prepared baking sheet. Drizzle with 1 tablespoon olive oil and roast in the oven for 25-30 minutes, or until the squash is tender and slightly caramelized.

Step 4

In a large pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat.

Step 5

Add the chopped onion and sauté for about 3-4 minutes, until softened and translucent.

Step 6

Stir in the minced garlic and diced carrot. Cook for another 3-4 minutes, stirring frequently.

Step 7

Add the roasted butternut squash to the pot, followed by the vegetable stock. Bring to a boil, then reduce the heat to low and let it simmer for 15 minutes.

Step 8

Using an immersion blender, puree the soup in the pot until smooth. Alternatively, carefully transfer the soup in batches to a blender, then return it to the pot.

Step 9

Stir in the heavy cream, ground nutmeg, and ground cinnamon. Season with salt and black pepper to taste.

Step 10

Let the soup heat through for 2-3 minutes, but do not let it boil.

Step 11

Serve hot, garnished with optional pumpkin seeds for a crunchy topping.

Nutrition Facts

Serving size	(2324.4g)

Amount per serving	% Daily Value*
Calories	1953.9

Total Fat 125.7g	0%
Saturated Fat 55.7g	0%
Polyunsaturated Fat 8.9g
Cholesterol 240mg	0%
Sodium 4763.7mg	0%
Total Carbohydrate 175.3g	0%
Dietary Fiber 46.4g	0%
Total Sugars 39.3g
Protein 32.2g	0%

Vitamin D 0IU	0%
Calcium 579.2mg	0%
Iron 12.4mg	0%
Potassium 4768.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.7%

Protein: 6.6%

Carbs: 35.8%