butternut squash soup

Butternut Squash Soup


  • 1 large butternut squash, peeled, seeded, and diced
  • 1 tablespoon olive oil
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 4 cups chicken or vegetable broth
  • 1/2 cup heavy cream
  • Salt and pepper to taste
  • Optional garnishes: chopped fresh herbs, croutons, grated Parmesan cheese


  1. Preheat the oven to 400°F (200°C). Spread the diced butternut squash on a baking sheet and drizzle with the olive oil. Roast for 30 minutes, or until the squash is tender.
  2. In a large pot, heat a little bit of oil over medium heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
  3. Add the roasted butternut squash and broth to the pot. Bring to a boil, then reduce the heat to low and simmer for 20 minutes.
  4. Using an immersion blender, blend the soup until it is smooth. Alternatively, you can let the soup cool slightly and blend it in a blender or food processor.
  5. Stir in the heavy cream and season with salt and pepper to taste.
  6. Serve the soup hot, garnished with your choice of herbs, croutons, or grated Parmesan cheese. Enjoy!


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