Butternut Squash Soup
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A sweet, creamy butternut squash soup.
  • CourseMain Dish, Soup
  • CuisineGluten-free, Holiday, Vegan, Vegetarian
  • 1 large butternut squash, halved vertically and seeded
  • 1-2 Tbsp olive oil, divided
  • 1 small onion, chopped
  • 1 tsp salt
  • 6 garlic cloves, minced
  • 1/4 tsp. ground nutmeg
  • 4 cups vegetable broth
  • 1 pinch black pepper, to taste
  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Place the butternut squash on the pan and lightly coat with half of the olive oil.
  3. Roast until it is tender (test with a fork), or about 50 minutes. Allow squash to cool.
  4. In a medium pot, heat 1 Tbsp olive oil and add the onion and salt. Cook until soft, about 5 minutes.
  5. Meanwhile, scoop out the flesh of the butternut squash and discard the peels.
  6. Add the garlic and cook for 1 minute, stirring often. Add the squash, broth, nutmeg and pepper. Stir to combine and simmer on low for 10 minutes. Remove from heat.
  7. Using an immersion blender, mix until smooth and creamy.
Recipe Notes

Adapted from cookieandkate.com.

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