Description
Ina Garten’s Butternut Squash Soup is a warm and comforting dish perfect for fall, featuring the rich flavors of roasted butternut squash and aromatic spices.
Ingredients
Scale
- 2 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground nutmeg
- Salt and pepper to taste
- 1/2 cup heavy cream (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the cubed butternut squash with olive oil, salt, and pepper, and spread it on a baking sheet.
- Roast the squash in the oven for about 25-30 minutes, or until tender.
- In a large pot, sauté the chopped onion and minced garlic until translucent.
- Add the roasted squash and vegetable broth to the pot, along with the ground nutmeg.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Use an immersion blender to puree the soup until smooth. Stir in heavy cream if desired.
- Season with additional salt and pepper to taste before serving.
Notes
- For a vegan version, omit the heavy cream or substitute with coconut milk.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Garnish with roasted pumpkin seeds or a drizzle of olive oil for added flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 15mg
Keywords: Butternut Squash Soup, Fall Soup, Cozy Recipes, Ina Garten