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Creamy Butternut Squash Soup

A close-up of a bowl of vibrant butternut squash soup with a swirl of cream on top.
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A silky and spiced butternut squash soup perfect for fall, featuring warm spices and a touch of cream.

Ingredients

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  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 (3-pound) butternut squash, peeled, seeded, and cubed
  • 4 cups vegetable broth
  • 1 cup half-and-half or heavy cream
  • Salt and freshly ground black pepper to taste
  • Optional garnishes: toasted pumpkin seeds, croutons, fresh parsley

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5-7 minutes.
  2. Add garlic, cinnamon, nutmeg, ginger, and cloves. Cook for 1 minute more until fragrant.
  3. Add the cubed butternut squash and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer, covered, until the squash is very tender, about 20-25 minutes.
  4. Carefully transfer the soup to a blender in batches, or use an immersion blender, and puree until smooth and creamy.
  5. Return the pureed soup to the pot. Stir in the half-and-half or heavy cream. Heat gently, but do not boil.
  6. Season with salt and pepper to taste.
  7. Serve hot, garnished with toasted pumpkin seeds, croutons, or fresh parsley if desired.

Notes

  • For a richer flavor, you can roast the butternut squash before adding it to the soup. Toss cubed squash with a little olive oil, salt, and pepper, and roast at 400°F (200°C) for 20-25 minutes until tender.
  • Adjust the spices to your preference. Add more or less of any spice to create your desired flavor profile.
  • If you don’t have half-and-half or heavy cream, you can use evaporated milk or full-fat coconut milk for a creamy texture.

Nutrition

Find it online: https://kingscook.com/butternut-squash-soup-recipe/