Creamy Butternut Squash Soup with Warm Spices
This one pot, creamy butternut squash soup with warm spices is pureed to perfection & finished with a splash of cream!
Servings: 6 servings
Equipment
- 1 medium soup pot or dutch oven
- 1 Measuring cups
- 1 Measuring spoons
- 1 Wooden spoon or spatula
- 1 immersion or high speed blender
Ingredients
- 2 tablespoons olive oil
- 1 cup diced onion
- ½ cup peeled & chopped carrot
- ¾ teaspoon sea salt or to taste
- 2 garlic cloves minced
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ½ teaspoon fresh cracked black pepper
- 6 cups butternut squash peeled, seeded, and cubed
- 4 cups vegetable broth or chicken broth
- ½ cup coconut milk or heavy cream optional
- Optional variation: 1 apple or pear peeled and chopped
Instructions
- In a soup pot or Dutch oven, heat 2 tablespoons olive oil over medium heat. Add 1 cup diced onion and ½ cup peeled & chopped carrot; season with ¾ teaspoon sea salt. Cook until softened, about 5 minutes.
- Stir in 2 garlic cloves, 1 teaspoon fresh thyme leaves, ¼ teaspoon ground cinnamon, and ⅛ teaspoon ground nutmeg. Cook for another1 minute until fragrant.
- Add the cubed 6 cups butternut squash and broth. Bring to a boil, then reduce heat, cover, and simmer until squash is fork-tender, about 20–25 minutes.
- Use an immersion blender to puree the soup right in the pot, or carefully transfer in batches to a blender. Blend until velvety smooth.
- Stir in heavy cream. Taste and season with salt and pepper as needed.
- Ladle into bowls and garnish with your favorite toppings.