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Roasted Butternut Squash Soup: 1 Velvety Fall Bliss

Roasted Butternut Squash Soup (Cozy Autumn Comfort)
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This recipe delivers a velvety smooth butternut squash soup, perfect for a cozy autumn day. It’s a healthy starter or a light meal that celebrates the season’s star ingredient.

Ingredients

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

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Toss the cubed butternut squash with a little olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender.
  3. While the squash is roasting, heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
  4. Add the minced garlic and cook for another minute until fragrant.
  5. Add the roasted butternut squash, vegetable broth, salt, pepper, and nutmeg to the pot.
  6. Bring the soup to a boil, then reduce the heat and simmer for 10 minutes.
  7. Carefully transfer the soup to a blender, or use an immersion blender, and blend until smooth.
  8. Return the soup to the pot. If using, stir in the heavy cream. Heat gently until warmed through.
  9. Taste and adjust seasoning if needed. Serve hot.

Notes

  • For a dairy-free option, omit the heavy cream or use a dairy-free alternative.
  • Garnish with toasted pumpkin seeds or a swirl of extra cream.

Nutrition

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