Butternut Squash Soup
Servings: 6 Servings
Ingredients
- 1 medium butternut squash 2-3 lbs / 900-1350g, peeled and cut into 1-inch pieces (about 4 ½ cups / 680g)
- 2 large sweet potatoes 4 - 4 ½ cups / 680g, peeled and chopped into 1-inch pieces
- 2 tablespoons avocado oil or olive oil
- ½ teaspoon ground turmeric
- ½ teaspoon dried thyme
- ¼ teaspoon ground cumin
- ⅛ teaspoon ground nutmeg
- 2 tablespoons (28 g) unsalted butter
- 1 large onion finely diced
- 3 garlic cloves minced
- 4 cups (960 ml) vegetable broth or chicken broth
- ½ cup (120 ml) heavy cream
- Salt and pepper to taste
- Optional garnishes: sour cream dried or fresh thyme, croutons
Instructions
Roast the Vegetables:
- Preheat the oven to 375°F (190°C) and grease a large baking sheet.
- Arrange the butternut squash and sweet potato pieces on the baking sheet. Drizzle with oil and sprinkle with turmeric, thyme, cumin, and nutmeg.1 medium butternut squash, 2 large sweet potatoes, 2 tablespoons avocado oil, ½ teaspoon ground turmeric, ½ teaspoon dried thyme, ¼ teaspoon ground cumin, ⅛ teaspoon ground nutmeg
- Roast for 30-45 minutes, until soft and golden brown.
- Transfer the roasted vegetables to a food processor or blend with an immersion blender until smooth.
Make the Soup:
- In a large pan, melt the butter over medium heat. Add the onion and cook until soft and translucent. Stir in the garlic and cook for another 30 seconds to 1 minute.2 tablespoons (28 g) unsalted butter, 1 large onion, 3 garlic cloves
- Add the roasted vegetables and broth. Bring to a boil, then reduce to a simmer for 10-15 minutes.4 cups (960 ml) vegetable broth
- Remove from heat, stir in the cream, and season with salt and pepper to your tastes.½ cup (120 ml) heavy cream
- For a smoother texture, blend again with an immersion blender if desired.
- Serve hot with your choice of garnishes.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 cups of soup. Actual calories will vary.
- See our nutrition disclaimer.
- This recipe makes approximately 4-6 cups.
- Store leftovers in an airtight container and refrigerate for up to 4 days. For longer storage, freeze the soup in a freezer-safe container for up to 2 months; just be sure to leave some space at the top for expansion.
Nutrition Facts
Butternut Squash Soup
Serving Size
2 cups
Amount per Serving
Calories
284
% Daily Value*
Fat
16
g
25
%
Saturated Fat
8
g
50
%
Trans Fat
0.2
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Cholesterol
32
mg
11
%
Sodium
54
mg
2
%
Potassium
753
mg
22
%
Carbohydrates
35
g
12
%
Fiber
6
g
25
%
Sugar
8
g
9
%
Protein
4
g
8
%
Vitamin A
24388
IU
488
%
Vitamin C
30
mg
36
%
Calcium
106
mg
11
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
