Butternut Squash Soup
A silky, naturally sweet soup made from roasted butternut squash with swappable aromatics, broths, and finishing touches to suit any flavor profile. Customize with your choice of spice blends, garnishes, and cream styles.
Ingredients
Method
Peel and seed the butternut squash, then cut into 1-inch cubes. Dice the onion and mince the garlic.
Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 3–4 minutes until softened, then add garlic and cook for 1 minute until fragrant.
Add the butternut squash cubes and vegetable broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes until the squash is very tender.
Stir in your chosen spice or herb blend (curry powder, smoked paprika, sage, or another option). Season with salt and black pepper to taste.
Use an immersion blender to puree the soup until smooth, or transfer in batches to a blender and puree, then return to the pot.
Stir in heavy cream, coconut cream, or yogurt if desired. Heat through over low heat without boiling, then taste and adjust seasoning.
Ladle into bowls and garnish with fresh herbs, nuts, seeds, or a drizzle of oil. Serve hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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