Go Back
A bowl of creamy butternut squash soup garnished with thyme.

Butternut Squash Soup

Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 1 medium butternut squash peeled, seeded, and cubed
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 4 cups vegetable broth
  • 1/2 cup milk
  • 1 teaspoon olive oil
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg - optional
  • 1/4 Salt
  • 1/4 tsp pepper
  • Fresh thyme or parsley for garnish

Method
 

  1. Make the squash by peeling, seeding, and cubing the butternut squash, it is easiest to put the whole thing in the microwave for a few seconds to soften it up, then it cuts so much easier!
  2. Cut the other ingredients and have them ready.
  3. Heat 1 teaspoon of olive oil in a large soup pot over medium heat. Add the chopped onion and cook until softening and starting to turn translucent (see through). Add the garlic and cook a little bit longer, garlic burns easily so keep an eye on it.
  4. Add the cubed butternut squash to the pot, and saute for a few minutes, until the edges start to turn lightly brown. Add the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the squash is tender, check by poking it with a fork.
  5. Once the squash is soft, remove the pot from heat.
  6. Use an immersion blender or regular blender to blend the soup until smooth and creamy.
  7. Add the milk, cinnamon, nutmeg (optional), salt, and pepper. Taste the soup and add more salt and pepper if needed (always start with salt).