This creamy and flavorful butternut squash soup is perfect for a cozy meal. It's easy to make and packed with nutrients, making it a great choice for any occasion.
Preparation time
15min
Cooking time
1h 5min
Ingredients
6 Servings
- 0.5 tsp black pepper
- 1.5 kg butternut squash
- 2 cloves garlic
- 120 ml heavy cream
- 0.5 tsp nutmeg
- 2 tbsp olive oil
- 1 onion
- 1 tsp salt
- 1 L vegetable broth
Directions
Step 1
Preheat your oven to 200°C (400°F).
Step 2
Cut the butternut squash in half, remove the seeds, and place it on a baking sheet. Drizzle with 1 tablespoon of olive oil and roast for 45-50 minutes, or until tender.
Step 3
In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 5-7 minutes.
Step 4
Scoop the roasted butternut squash into the pot. Add the vegetable broth, salt, black pepper, and nutmeg. Bring to a simmer and cook for 15 minutes.
Step 5
Use an immersion blender to puree the soup until smooth. Alternatively, let the soup cool slightly and blend in batches in a countertop blender.
Step 6
Stir in the heavy cream and cook for an additional 5 minutes, until heated through. Adjust seasoning to taste.
Step 7
Serve hot, garnished with additional black pepper or a drizzle of cream if desired.