Butternut Squash Soup

Warm up your soul with this velvety Butternut Squash Soup, a comforting blend of roasted butternut squash, aromatic vegetables, and a touch of nutmeg for a hint of cozy spice. Perfect for fall or winter evenings, this easy-to-make soup starts with oven-roasted squash, enhancing its natural sweetness, while sautéed onion, garlic, carrot, and celery add depth to the flavor profile. Pureed to smooth perfection, this creamy soup gets an optional upgrade with a splash of heavy cream for added richness. Garnished with fresh parsley, it's not only a feast for the palate but also a beautiful centerpiece on your table. Ready in just under an hour, this wholesome recipe is ideal for weeknight dinners or as an impressive starter for your next gathering.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 large (about 3 pounds) butternut squash
• 2 tablespoons olive oil
• 1 medium, diced onion
• 3 minced garlic cloves
• 1 large, peeled and diced carrot
• 1 diced celery stalk
• 4 cups vegetable broth
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon nutmeg
• 0.5 cup, optional heavy cream
• 2 tablespoons, chopped, for garnish fresh parsley

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Cut the butternut squash in half lengthwise and scoop out the seeds.

Step 3

Place the squash halves cut-side up on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with a pinch of salt and pepper.

Step 4

Roast the squash for 30-40 minutes, or until tender when pierced with a fork. Once cooked, let it cool slightly, then scoop the flesh into a bowl and set aside.

Step 5

In a large pot over medium heat, add the remaining 1 tablespoon of olive oil.

Step 6

Add the diced onion, garlic, carrot, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.

Step 7

Add the roasted squash, vegetable broth, salt, black pepper, and nutmeg to the pot. Stir to combine all the ingredients.

Step 8

Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15 minutes.

Step 9

Remove from heat and use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender in batches and blend until smooth. Be cautious of the hot liquid.

Step 10

If desired, stir in the heavy cream for a richer flavor, and reheat the soup if necessary.

Step 11

Taste and adjust seasonings if needed.

Step 12

Serve the soup hot, garnished with chopped fresh parsley.

Nutrition Facts

Serving size	2731.1 grams (2731.1g)

Amount per serving	% Daily Value*
Calories	1672

Total Fat 78.20g	100%
Saturated Fat 30.50g	153%
Polyunsaturated Fat 5.50g
Cholesterol 120mg	40%
Sodium 4777mg	208%
Total Carbohydrate 227.40g	83%
Dietary Fiber 60.60g	216%
Total Sugars 51.00g
Protein 32.80g	66%

Vitamin D 0IU	0%
Calcium 792mg	61%
Iron 14mg	80%
Potassium 6187mg	132%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.3%

Protein: 7.5%

Carbs: 52.1%