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Creamy Butternut Squash Soup

A rich, silky Creamy Butternut Squash Soup made with roasted squash, garlic, onions, warm spices, and cream. The perfect cozy fall soup for chilly evenings.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Course: Dinner
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 medium butternut squash peeled and cubed
  • 1 yellow onion chopped
  • 4 garlic cloves minced
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 4 cups vegetable broth
  • 1/2 cup heavy cream
  • 1 teaspoon fresh thyme
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon ground cinnamon
  • Pinch of ground nutmeg
  • Salt and black pepper to taste

Method
 

  1. Roast the butternut squash at 400°F (200°C) for 30 to 35 minutes.
  2. Cook the onion in butter until soft, then add the garlic.
  3. Add the roasted squash, vegetable broth, thyme, sage, cinnamon, and nutmeg. Simmer for 10 minutes.
  4. Blend the soup until smooth.
  5. Stir in the heavy cream.
  6. Season to taste and serve warm with toasted bread and roasted pumpkin seeds.