Butternut Squash Soup

Prep Time: 20 mins	Cook Time: 45 mins
Total Time: 1 hr 5 mins	Serves: 6

Ingredients

• 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed

• 1 tablespoon olive oil

• 1 teaspoon kosher salt, divided

• ½ teaspoon freshly ground black pepper

• 1 medium yellow onion, diced

• 1 tablespoon unsalted butter

• 4-5 cups chicken broth or vegetable broth

• ½ teaspoon dried thyme

• ¼ teaspoon ground nutmeg

• ½ cup heavy cream

• 1 tablespoon maple syrup (optional)

For Serving (Optional)

• Crème fraîche or sour cream

• Toasted pumpkin seeds

• Fresh thyme leaves

Instructions

Roast the Squash

1. Preheat the oven to 425°F (220°C). Place the squash on a large baking sheet. Drizzle with the olive oil and season with ½ teaspoon salt and the pepper. Toss to coat.

   
   

2. Roast for 30–35 minutes, stirring once halfway through, until tender and lightly caramelized.

Build the Soup

3. In a large soup pot, melt the butter over medium heat. Add the onion and cook for 5–7 minutes, until softened. Stir in the roasted squash, broth, thyme, nutmeg, and remaining ½ teaspoon salt. Bring to a gentle simmer and cook for 10 minutes.

Blend

4. Remove the soup from the heat. Using an immersion blender, blend until completely smooth. Stir in the heavy cream and maple syrup, if using.

Finish

5. Return to low heat and warm through. Taste and adjust seasoning if needed.

Serve

6. Ladle into bowls. Garnish with crème fraîche, pumpkin seeds, and thyme, if desired. Serve warm.

Nutrition

Serving Size: Approximately 1½ cups

230 kcal

24g carbohydrates

14g fat

3g protein