Ingredients
- 1 medium-sized butternut squash (about 1kg) peeled, seeded and cubed
- 1 onion chopped
- 2 garlic cloves minced
- 1 carrots chopped
- 1 celery stalk chopped
- 1 potato peeled and chopped
- 1 liter vegetable broth
- 250 ml heavy cream
- 30 ml olive oil
- salt and pepper to taste
- 1 tsp ground nutmeg
- 1 tsp ground nutmeg
- fresh parsley or chives for garnish (optional)
Instructions
Prepare the Butternut Squash:
- Preheat your oven to 200°C (392°F).
- Cut the butternut squash in half lengthwise, and scoop out the seeds.
- Place the squash halves on a baking sheet, drizzle with olive oil, and season with salt and pepper.
- Roast the squash in the preheated oven for about 40-45 minutes or until it's tender and can be easily pierced with a fork. Remove from the oven and let it cool slightly.
Sauté the Vegetables:
- While the squash is roasting, heat 30 ml of olive oil in a large soup pot over medium heat.
- Add the chopped onion, garlic, carrot, celery, and potato. Cook for about 5-7 minutes, or until the vegetables start to soften.
Prepare the Soup:
- Scoop the roasted butternut squash flesh from the skin and add it to the pot with the sautéed vegetables.
- Pour in the vegetable broth and bring the mixture to a boil.
- Reduce the heat, cover, and let it simmer for about 15-20 minutes, or until all the vegetables are very tender.
Blend the Soup:
- Use an immersion blender to carefully puree the soup until smooth and creamy. Alternatively, you can transfer the soup in batches to a blender, but be sure to allow it to cool slightly before blending, and then reheat it afterward.
Add Seasonings:
- Stir in the heavy cream, ground nutmeg, and ground cinnamon. Season with more salt and pepper if needed.
Simmer and Serve:
- Return the soup to low heat and simmer for another 5-10 minutes, allowing the flavors to meld together.
- Once the soup is heated through, ladle it into bowls.
- Garnish with chopped fresh parsley or chives if desired.Enjoy your delicious homemade butternut squash soup! It's perfect for warming up on a cold day.
Nutrition Facts
Butternut soup
Amount per Serving
Calories
291
% Daily Value*
Fat
20
g
31
%
Saturated Fat
10
g
63
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
7
g
Cholesterol
47
mg
16
%
Sodium
689
mg
30
%
Potassium
697
mg
20
%
Carbohydrates
27
g
9
%
Fiber
4
g
17
%
Sugar
7
g
8
%
Protein
4
g
8
%
Vitamin A
15960
IU
319
%
Vitamin C
36
mg
44
%
Calcium
103
mg
10
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.