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Butternut squash soup

Here's a delicious recipe for homemade butternut squash soup:


- 1 medium-sized butternut squash

- 1 onion, chopped

- 2 cloves of garlic, minced

- 3 tablespoons of olive oil

- 4 cups of vegetable broth

- 1 teaspoon of ground cinnamon

- 1/2 teaspoon of ground nutmeg

- Salt and pepper to taste

- Optional toppings: roasted pumpkin seeds, a drizzle of cream, or fresh herbs like parsley or thyme.


1. Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise, scoop out the seeds, and place the halves on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Roast the squash in the oven for about 45-50 minutes, or until it becomes tender and slightly caramelized.

2. Once the squash is cooked, let it cool slightly. Then, using a spoon, scoop out the flesh from the skin and set it aside.

3. In a large pot, heat the remaining 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent and fragrant.

4. Add the roasted butternut squash flesh to the pot, along with the vegetable broth, ground cinnamon, and ground nutmeg. Stir well to combine. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 10-15 minutes, allowing the flavors to meld together.

5. Remove the pot from the heat and use an immersion blender or a regular blender to blend the soup until smooth and creamy. If using a regular blender, work in batches, making sure to vent the lid to avoid steam build-up.

6. Return the blended soup to the pot. Taste and season with additional salt and pepper if needed. Heat the soup over low heat until it's warmed through.

7. Serve the butternut squash soup hot, garnished with your choice of toppings such as roasted pumpkin seeds, a drizzle of cream, or fresh herbs like parsley or thyme.

Enjoy your homemade butternut squash soup! It's perfect for cozy autumn nights.

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