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Butternut Squash Soup Recipe

American · Soup · 55 min total

A velvety, comforting soup that highlights the natural sweetness of butternut squash with a hint of warmth from ginger and nutmeg.

Ingredients

• 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 4 cups vegetable broth
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• 1/2 cup heavy cream (optional)

Instructions

1. In a large pot, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic and ginger; cook for 1 minute until fragrant.
3. Add cubed butternut squash and vegetable broth. Bring to a boil, then reduce heat and simmer until squash is tender, about 20-25 minutes.
4. Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer to a blender in batches and blend until smooth.
5. Stir in nutmeg, salt, and pepper. If desired, stir in heavy cream for extra richness.
6. Ladle into bowls and serve hot.

Tips

• Garnish with a drizzle of cream, pumpkin seeds, or a sprinkle of cinnamon.
• Soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

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