Winter Squash Soup

Cozy up with a bowl of velvety Winter Squash Soup, a comforting and wholesome dish perfect for chilly days. This recipe features roasted butternut squash—the star ingredient—that develops a naturally sweet, caramelized flavor in the oven. Sautéed onions, carrots, and garlic create a savory base, while warm spices like cinnamon and nutmeg add a touch of aromatic depth. Blended to silky perfection with vegetable broth and a splash of heavy cream, this soup strikes the perfect balance of creamy and light. Serve it with a garnish of fresh thyme and toasted pumpkin seeds for a touch of elegance and crunch. Ready in just over an hour, this gluten-free recipe is a must-try for family dinners, meal prepping, or cozy nights in.

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 2 medium butternut squash
• 2 tablespoons olive oil
• 1 large yellow onion
• 4 pieces garlic cloves
• 1 large carrot
• 0.5 teaspoons ground cinnamon
• 0.25 teaspoons ground nutmeg
• 4 cups vegetable broth
• 0.5 cups heavy cream
• 1 teaspoons salt
• 0.5 teaspoons black pepper
• 1 sprig fresh thyme (optional, for garnish)
• 2 tablespoons pumpkin seeds (optional, for topping)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle 1 tablespoon of olive oil over the cut sides and place the squash cut-side down on a baking sheet lined with parchment paper. Roast for 40-50 minutes or until the flesh is tender and easily pierced with a fork.

Step 3

While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat.

Step 4

Dice the onion and carrot, and mince the garlic cloves. Add them to the pot and sauté for 5-7 minutes, stirring occasionally, until the onion is softened and translucent.

Step 5

Stir in the ground cinnamon and nutmeg and cook for 1 minute to let the spices bloom.

Step 6

Once the squash is roasted and cool enough to handle, scoop the flesh into the pot, discarding the skins.

Step 7

Pour in the vegetable broth and bring the soup to a simmer. Cook for 10-15 minutes to allow the flavors to meld.

Step 8

Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and blend until silky.

Step 9

Return the soup to the pot if using a blender. Stir in the heavy cream and season with salt and black pepper to taste. Let the soup warm through but do not bring to a boil.

Step 10

Ladle the soup into bowls and garnish with fresh thyme and pumpkin seeds if desired. Serve hot.

Nutrition Facts

Serving size	(4145.5g)

Amount per serving	% Daily Value*
Calories	2337.3

Total Fat 87.5g	0%
Saturated Fat 32.1g	0%
Polyunsaturated Fat 5.5g
Cholesterol 120mg	0%
Sodium 4802.6mg	0%
Total Carbohydrate 380.9g	0%
Dietary Fiber 107.8g	0%
Total Sugars 78.3g
Protein 49.6g	0%

Vitamin D 0IU	0%
Calcium 1381.7mg	0%
Iron 24.3mg	0%
Potassium 10241.6mg	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: 31.4%

Protein: 7.9%

Carbs: 60.7%