Ingredients
Scale
- 1 medium butternut squash (about 2–3 lbs), peeled, seeded, and cubed
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 carrot, peeled and chopped
- 1 apple (such as Granny Smith or Honeycrisp), peeled and diced
- 4 cups vegetable broth (or chicken broth for a non-vegetarian version)
- 1 cup heavy cream or coconut milk (for a dairy-free option)
- 2 tbsp olive oil or butter
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg (optional)
- ½ tsp ground ginger (optional)
- Optional garnishes: roasted pumpkin seeds, a drizzle of coconut milk or cream, chopped fresh parsley or thyme, a sprinkle of croutons
Instructions
- Preheat oven to 400°F (200°C). Toss cubed butternut squash with 1 tbsp olive oil, ½ tsp salt, and a pinch of black pepper. Roast for 25–30 minutes until tender.
- In a large pot, heat 1 tbsp olive oil or butter over medium heat. Add onions and cook for 3–4 minutes until soft. Stir in garlic, carrots, and apple, cooking for another 2 minutes.
- Add roasted butternut squash, vegetable broth, cinnamon, nutmeg, ginger, salt, and black pepper. Bring to a boil, then simmer for 15–20 minutes.
- Blend the soup using an immersion blender or regular blender until smooth.
- Stir in heavy cream or coconut milk. Adjust seasoning and consistency as needed. Serve with optional garnishes.
Notes
- Roasting the squash enhances its flavor, but you can skip this step if short on time.
- For a thicker soup, use less broth. For a thinner soup, add more broth.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting, Simmering
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 10g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 30mg