Creamy Butternut Squash Soup
Prep Time
10
minutesCook Time
30
minutesRest Time
10
minutesTotal Time
40
minutes
Warm up this fall with a bowl of creamy, comforting butternut squash soup! 
This easy recipe uses roasted butternut squash, carrots, and a hint of spice for a flavor-packed, silky smooth soup you’ll crave all season long. Perfect for chilly days and so simple to make. Enjoy this wholesome soup with your favorite bread for the ultimate cozy meal. 
Ingredients
1 large butternut squash, peeled, seeded, and cubed
2 large carrots, chopped
1 small yellow onion, diced
3 garlic cloves, minced
4 cups vegetable broth
1 cup coconut milk or heavy cream
1 tbsp olive oil
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
Salt & pepper to taste
Fresh thyme or parsley for garnish
Directions
- Preheat the Oven: Set your oven to 400°F (200°C).
- Prepare the Vegetables: On a baking sheet, toss the butternut squash, carrots, and garlic with olive oil, salt, and pepper. Spread evenly.
- Roast: Roast for 25-30 minutes, until the squash and carrots are tender and slightly caramelized.
- Sauté Onion: In a large pot over medium heat, sauté the diced onion until soft and fragrant.
- Blend: Add roasted veggies, sautéed onion, cinnamon, and nutmeg to the pot. Pour in vegetable broth and bring to a simmer. Blend with an immersion blender until smooth (or transfer to a blender).
- Add Creaminess: Stir in the coconut milk or heavy cream, and adjust salt and pepper to taste. Let simmer for 5 more minutes to blend flavors.
- Serve & Garnish: Ladle into bowls, garnish with fresh thyme or parsley, and enjoy!
- Enjoy making this mouth-watering Creamy Butternut Squash Soup! Let us know in the comments how yours turned out and any tweaks you made. Happy cooking!
