Ingredients
- 1 large butternut squash (approximately 3 pounds), peeled, seeded, and cubed
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 4-5 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon ground sage
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 4 cups vegetable broth (or chicken broth)
- 1/2 cup heavy cream (optional, for extra richness)
- Salt and freshly ground black pepper to taste
Garnish Options (choose your favorites)
- Chopped fresh parsley
- Roasted pepitas (pumpkin seeds)
- Drizzle of crème fraîche or sour cream
- Crumbled crispy bacon
- A swirl of maple syrup or honey
Instructions
1. Preheat Oven: Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
2. Prep the Squash: Cut the butternut squash in half lengthwise, scoop out the seeds, then cut into 1-inch cubes. Spread the cubes on the prepared baking sheet.
3. Roast the Veggies: Drizzle the squash with olive oil, sprinkle with salt and pepper, and toss to coat. Add the chopped onion to the baking sheet. Roast for 30-35 minutes, or until the squash is tender and lightly browned.
4. Sauté Aromatics: While the squash roasts, heat a large pot or Dutch oven over medium heat. Add a bit more olive oil if needed, then sauté the garlic, thyme, sage, nutmeg, and ginger until fragrant, about 1 minute.
5. Combine and Simmer: Carefully transfer the roasted squash and onion to the soup pot. Pour in the vegetable broth and bring to a simmer. Reduce heat and simmer for 10-15 minutes to allow flavors to meld.
6. Blend Until Smooth: Use an immersion blender (or carefully transfer the soup to a regular blender in batches) to puree the soup until completely smooth and creamy.
7. Finishing Touches: Stir in the heavy cream (if using) and season generously with salt and pepper to taste.
8. Garnish and Serve: Ladle the soup into bowls and top with your desired garnishes. Enjoy warm with crusty bread!
Tips
Roasting is key: Roasting the butternut squash develops a rich sweetness and caramelization that enhances the soup’s flavor.
Customize it: Adjust spices to your liking, add a pinch of cayenne for a kick, or try a swirl of coconut milk for a different twist.
Make ahead: This soup can be made a day or two in advance and reheated gently before serving.
