Butternuts Squash Soup Recipe

Inspired by Cavany Foods: Healthy lunch & dining restaurant in Jersey City.

Time40m

Serves4

A creamy and velvety butternut squash soup, blended to perfection with hints of nutmeg and garnished with a swirl of cream.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Soup Ingredients

1 large Butternut squash

1 medium Onion

3 cloves Garlic

1 large Carrot

4 cups Vegetable broth

2 tablespoons olive oil

to taste Celtic sea salt

to taste black pepper

1 teaspoon Nutmeg

1 cup Cream or coconut milk

Method

Soup Preparation

Prepare the Ingredients

Peel, seed, and dice the butternut squash. Chop the onion, carrot, and mince the garlic.

Sauté the Vegetables

In a large pot, heat the olive oil over medium heat. Add the onion and carrot, sautéing until softened, about 5-7 minutes. Stir in the garlic and cook for an additional minute.

Cook the Squash

Add the diced butternut squash to the pot and stir to combine. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for about 20-25 minutes, or until the squash is tender.

Blend the Soup

Using an immersion blender or a regular blender, puree the soup until smooth. If using a regular blender, allow the soup to cool slightly before blending in batches.

Season and Serve

Stir in the cream or coconut milk, nutmeg, salt, and black pepper to taste. Heat the soup gently, then serve warm.