Creamy Butternut Squash Soup
This velvety butternut squash soup is blended to an ultra-smooth consistency with warm spices and a touch of cream for richness. It is the ultimate autumn comfort food that tastes like it took hours but comes together with minimal effort.
A silky smooth autumn soup blended from roasted butternut squash with warming spices.
Nutrition per serving
Ingredients
vegetables
liquids
dairy
spices
Instructions
Saute the Aromatics
Melt the butter in a large pot over medium heat. Add the diced onion and cook for 5 to 6 minutes until softened and translucent. This step builds the flavor base of the soup.
Cook the Squash
Add the cubed butternut squash to the pot along with the vegetable broth and ground cinnamon. Bring to a boil then reduce heat to a simmer. Cover and cook for 25 to 30 minutes until the squash is completely fork-tender.
Blend Until Smooth
Remove the pot from heat and allow to cool slightly for 5 minutes. Working in batches if necessary transfer the soup to a blender and blend on high for 60 to 90 seconds until silky smooth.
Finish with Cream
Return the blended soup to the pot over low heat. Stir in the heavy cream and taste for seasoning. Warm gently for 5 minutes without boiling and serve with a swirl of cream on top.
Substitutions
Common mistakes
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