Butternut Squash Soup
This Butternut Squash Soup is like a cozy hug in a bowl! It’s creamy, naturally sweet, and the perfect balance of earthy and savory flavors. I love how simple it is to make, even if you’re new to cooking. You just roast veggies, blend everything together, and let the stove do the work. Plus, it’s gluten-free, vegan-friendly, and fantastic for meal prep. Whether you’re feeding a crowd or need a freezer-friendly lunch, this recipe never lets me down.
Ingredients
- 1 medium butternut squash about 3 lbs, peeled and cubed
- 2 large carrots chopped
- 1 apple cored and diced
- 1 yellow onion roughly chopped
- 3 cloves garlic peeled
- 3 tbsp olive oil
- 4 cups vegetable broth
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Salt and pepper to taste
- Optional toppings: toasted pumpkin seeds coconut cream, fresh thyme
Instructions
- Preheat your oven to 400°F. Toss the squash, carrots, apple, onion, and garlic with olive oil on a baking sheet. Spread them in a single layer so they crisp up, not steam. Roast for 25–30 minutes until the squash is fork-tender and the edges are caramelized.
- Let the veggies cool slightly, then transfer to a blender. Add 2 cups of vegetable broth and blend until completely smooth. If using an immersion blender, add the veggies directly to your soup pot with broth and blend there.
- Pour the blended mixture into a large pot. Stir in the remaining broth, cinnamon, nutmeg, 1 tsp salt, and 1/2 tsp pepper. Simmer on low heat for 15–20 minutes. Taste and adjust seasoning.