Save to Pinterest A creamy, comforting soup made with just five wholesome ingredients, perfect for chilly evenings and ready in a single pot.
This soup quickly became a favorite in my household for its ease and rich flavor.
Ingredients
- Butternut squash: 1 large (about 1.2 kg / 2.5 lbs), peeled, seeded, and cubed
- Yellow onion: 1 medium, chopped
- Vegetable broth: 900 ml (4 cups), gluten-free if needed
- Heavy cream or plant-based cream: 120 ml (½ cup)
- Olive oil: 2 tbsp
- Salt: 1 tsp or to taste
- Black pepper: ¼ tsp
Instructions
- Step 1:
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 3–4 minutes until softened and fragrant.
- Step 2:
- Add cubed butternut squash and stir to coat with oil and onion.
- Step 3:
- Pour in the vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 20–25 minutes until the squash is very tender.
- Step 4:
- Remove from heat. Using an immersion blender (or working in batches with a blender), puree the soup until velvety smooth.
- Step 5:
- Stir in the cream. Season with salt and pepper to taste. Warm gently if needed, then ladle into bowls and serve hot.
Save to Pinterest My family always gathers warmly around the table to enjoy this soup, especially on cold nights.
Notes
For extra flavor, add a pinch of nutmeg or cayenne pepper. Garnish with roasted pumpkin seeds, fresh herbs, or a drizzle of olive oil. Serve with crusty bread or a green salad.
Required Tools
Large pot, chefs knife and cutting board, immersion blender or standard blender, ladle.
Allergen Information
Contains dairy if using heavy cream. For dairy-free, use plant-based cream. Vegetable broth may contain celery or other allergens check labels.
Save to Pinterest This soup is a wonderful way to embrace the flavors of fall and nourish your family with wholesome ingredients.