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Butternut Squash Soup

Velvety smooth autumn comfort with toasted pumpkin seeds

⏱️ 45 minutes👥 6 servings⭐ 4.7/5🔥 220 cal
Creamy Butternut Squash Soup

Instructions

1 Roast the Squash

Preheat oven to 400°F. Cut squash in half lengthwise, scoop out seeds. Brush with olive oil, season with salt. Roast cut-side down for 35-40 minutes until tender and caramelized.

2 Sauté Aromatics

In large pot, heat olive oil over medium heat. Add onion and cook until softened, 5 minutes. Add garlic and spices, cook 1 minute until fragrant.

3 Blend & Simmer

Scoop roasted squash flesh into pot. Add broth. Bring to boil, then simmer 10 minutes. Use immersion blender to puree until silky smooth. Stir in cream. Season with salt and pepper to taste.

4 Serve

Ladle into bowls. Drizzle with cream, sprinkle with toasted pumpkin seeds and fresh parsley. Serve with crusty bread.