Puree of Butternut Squash Soup
Cozy up with a bowl of velvety Puree of Butternut Squash Soup, a comforting and nutrient-packed dish that’s as easy to make as it is delicious. Featuring tender roasted butternut squash, sweet carrots, and aromatic garlic blended into a rich, creamy soup, this recipe is brought to life with the subtle warmth of ground nutmeg. Ready in just an hour, it’s the perfect choice for busy weeknights or as an elegant starter for your next dinner party. Whether you choose a hearty vegetable stock or savory chicken broth, this homemade soup is endlessly customizable—add a swirl of heavy cream for extra indulgence or keep it dairy-free for a lighter, healthier option. Serve piping hot with a crusty loaf of bread, or garnish with fresh herbs for a beautiful finishing touch. Perfect for fall and winter, this one-pot recipe is sure to become a favorite for its unbeatable combination of flavor, simplicity, and soul-warming comfort.
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Ingredients
- 1 large (approximately 2 lbs) butternut squash
- 1 medium, chopped yellow onion
- 1 large, peeled and chopped carrot
- 1 large, chopped celery stalk
- 2 cloves, minced garlic
- 2 tablespoons olive oil
- 4 cups chicken or vegetable stock
- 0.5 cup heavy cream (optional)
- 0.5 teaspoon ground nutmeg
- 0 to taste salt
- 0 to taste black pepper
Directions
Step 1
Peel the butternut squash and cut it into 1-inch cubes. Discard the seeds and set the cubes aside.
Step 2
In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery, and sauté for 5–7 minutes, or until the vegetables are softened.
Step 3
Add the minced garlic and cook for another minute, stirring frequently to prevent burning.
Step 4
Add the butternut squash cubes to the pot and stir to combine with the sautéed vegetables.
Step 5
Pour in the chicken or vegetable stock, ensuring the squash is just covered. Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 25–30 minutes, or until the squash is very tender.
Step 6
Remove the pot from heat. Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, let the mixture cool slightly, then blend in batches in a countertop blender, returning the puree to the pot afterwards.
Step 7
Stir in the heavy cream (if using), ground nutmeg, salt, and black pepper. Adjust seasonings to taste.
Step 8
Reheat the soup over low heat, if needed, and serve hot. Optionally, garnish with a drizzle of cream, a sprinkle of nutmeg, or some fresh herbs like parsley or chives.
Nutrition Facts
| Serving size | (2260.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1180.9 |
| Total Fat 74.1g | 0% |
| Saturated Fat 32.6g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 133.6mg | 0% |
| Sodium 5964.5mg | 0% |
| Total Carbohydrate 124.2g | 0% |
| Dietary Fiber 34.8g | 0% |
| Total Sugars 31.0g | |
| Protein 19.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 578.4mg | 0% |
| Iron 7.4mg | 0% |
| Potassium 3332.3mg | 0% |
Source of Calories