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A velvety, rich butternut squash soup that's perfect for a cozy fall evening. Naturally sweet squash is simmered with savory aromatics and a hint of nutmeg, then blended into a smooth, creamy dream. A simple, elegant, and comforting classic.
For 4 servings
Sauté the aromatics
Simmer the soup
Blend until smooth
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A velvety, rich butternut squash soup that's perfect for a cozy fall evening. Naturally sweet squash is simmered with savory aromatics and a hint of nutmeg, then blended into a smooth, creamy dream. A simple, elegant, and comforting classic.
This american recipe takes 50 minutes to prepare and yields 4 servings. At 231.43 calories per serving with 2.19g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or appetizer or supper.
Finish and serve
Replace the butter with olive oil or vegan butter. Swap the heavy cream for full-fat coconut milk or a cashew cream for a rich, dairy-free version.
To reduce fat, use milk instead of heavy cream or omit the cream altogether for a lighter, but still delicious, soup.
Use pre-cubed butternut squash from the grocery store to save on prep time.
Add a peeled and chopped apple along with the squash. The natural sweetness makes it very appealing to children.