Butternut Squash Soup
A silky, naturally sweet soup made from butternut squash roasted with oil until caramelized at the edges, not just softened, plus a hint of nutmeg alongside the cinnamon - roasting the squash dry without oil is why many quick versions taste flat instead of deeply roasted.
⏱ 50 min🍽 6 servings
dinnervegetarian
Ingredients
- •1 butternut squash, cubed
- •2 tbsp olive oil
- •1 onion, diced
- •3 cloves garlic
- •4 cups vegetable broth
- •1/2 cup heavy cream
- •1 tsp cinnamon
- •1/4 tsp nutmeg
- •Salt to taste
- •Pepper to taste
Steps
- 1.Toss the squash cubes with the olive oil and a pinch of salt, then roast at 400°F for 25-30 minutes, until tender and caramelized at the edges - roasting with oil until the edges brown is what develops real depth of flavor instead of just steaming the squash soft.
- 2.Sauté the onion and garlic in a large pot until softened.
- 3.Add the roasted squash and vegetable broth, then simmer for 10 minutes.
- 4.Blend until smooth, then stir in the cream, cinnamon, and nutmeg, seasoning with salt and pepper.