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Autumn Harvest Butternut Squash Soup: 1 Creamy Bowl

Autumn Harvest Butternut Squash Soup
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Warm and comforting, this Autumn Harvest Butternut Squash Soup is your perfect fall meal. It’s creamy, flavorful, and easy to make.

Ingredients

Scale
  • 2 pounds butternut squash, peeled and cubed
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup heavy cream (optional)

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat.
  2. Add chopped onion and cook until softened, about 5-7 minutes.
  3. Add minced garlic and cook for 1 minute more until fragrant.
  4. Add cubed butternut squash and vegetable broth to the pot.
  5. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until butternut squash is tender.
  6. Carefully transfer the soup to a blender or use an immersion blender to puree until smooth.
  7. Return the soup to the pot. Stir in salt, pepper, and nutmeg.
  8. If using, stir in heavy cream. Heat gently without boiling.
  9. Serve hot.

Notes

  • For a dairy-free option, omit the heavy cream or use coconut milk.
  • Garnish with toasted pumpkin seeds or a swirl of cream.
  • Adjust seasonings to your taste.

Nutrition

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