Roasting the butternut squash enhances its natural sweetness and creates a deep, caramelized flavor that pairs beautifully with sautéed onions, garlic, and aromatic herbs. A touch of cream or coconut milk gives the soup a silky texture while maintaining the squash as the star ingredient.
Seasoned with cinnamon, nutmeg, thyme, and black pepper, every spoonful offers a delicious balance of sweet and savory flavors. The smooth consistency and vibrant color make this soup both nourishing and visually appealing.
Serve Butternut Squash Soup with crusty bread, garlic toast, roasted pumpkin seeds, or a fresh green salad for a satisfying meal that's easy to prepare and perfect for any season.
Butternut squash – 1 large (about 3 lbs / 1.4 kg), peeled, seeded, and cubed , Olive oil – 2 tablespoons , Butter – 2 tablespoons
Onion – 1 medium (chopped) , Garlic – 3 cloves (minced) , Vegetable or chicken broth – 4 cups
Heavy cream or coconut milk – 1 cup , Ground cinnamon – ½ teaspoon , Ground nutmeg – ¼ teaspoon
Dried thyme – 1 teaspoon
Salt – 1 teaspoon, or to taste
Black pepper – ½ teaspoon
Fresh parsley or chives – 2 tablespoons (chopped, for garnish)
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