Spiced Butternut Squash Soup
Spiced Butternut Squash Soup is the ultimate comfort food for chilly evenings. This velvety soup blends the natural sweetness of butternut squash with aromatic spices like ginger and cinnamon, delivering a warm, inviting flavor in every bowl. Its vibrant orange color and silky texture make it as visually appealing as it is delicious. Perfect as an elegant appetizer or hearty main dish, this easy-to-make recipe is sure to become a cherished favorite.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Approximately 4 servings 1x
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs), peeled and halved
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 tbsp fresh ginger, grated
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Peel and halve the butternut squash, removing seeds.
- Drizzle olive oil over the cut sides of the squash; sprinkle with salt and pepper. Place cut-side down on a parchment-lined baking sheet and roast for 30-40 minutes until tender.
- In a large pot, heat olive oil over medium heat. Sauté onions until translucent (about 5 minutes), then add garlic and ginger; cook for an additional minute.
- Scoop roasted squash flesh into the pot; add vegetable broth. Simmer for 10 minutes.
- Stir in cinnamon and nutmeg. Blend until smooth using an immersion blender or regular blender (add more broth if desired).
- Serve hot, optionally garnishing with cream or a drizzle of olive oil.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 4g
- Sodium: 390mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg