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Bowl of butternut squash soup topped with roasted squash seeds and pumpkin seeds, with cinnamon sticks and seeds on table.
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Butternut Squash Soup

This thick and creamy soup with hints of cinnamon and nutmeg is perfect for fall or, let's be honest, anytime – and it's only a little over $1 per serving.
Course Soup
Cuisine American
Keyword butternut squash soup, healthy creamy soup
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 5 servings (12 oz.)
Calories 183kcal
Author Ari
Cost $6.03

Equipment

  • blender
  • large pot

Ingredients

  • 36 ounces butternut squash 1 peeled & cubed squash; exact amount can vary
  • 2 tablespoons olive oil
  • 6 ounces carrots ~ 1.5 cups chopped
  • 6 ounces celery ~1.5 cups chopped
  • 4 ounces yellow onion ~ 1 cup chopped
  • 1 tablespoon butter or vegan alternative
  • 4 cups vegetable broth
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt (optional)
  • 1/4 teaspoon black pepper (optional)

Instructions

  • Preheat oven to 400ºF.
  • Rinse and carefully remove the skin from a 2.5 to 3-lb. butternut squash. Scoop out the pulp and seeds. (Optional: roast the seeds for a soup garnish or snack.)
  • Cut the squash into chunks and toss with 1 TBSP of olive oil.
  • Place squash chunks on parchment-lined baking sheet, as spread out as possible. Roast at 400ºF for 25 minutes or until lightly browned.
  • While the squash is roasting, chop carrots, celery, and onion.
  • In a large pot, heat 1 TBSP olive oil and 1 TBSP butter (or vegan alternative). Add chopped carrots, celery, and onion. Cook on low to medium heat for about 10 minutes or until tender.
  • When the squash is done, add it to the pot of vegetables.
  • Add 4 cups of vegetable broth, cinnamon, nutmeg, and optional salt and pepper to the pot. Let this all simmer for about 10 minutes.
  • After 10 minutes, let it cool for a few minutes before transferring it with a soup ladle to a blender. Blend on low to medium for about 3 minutes. Use less time if you want a chunkier soup.
  • Pour the blended soup from the blender into bowls or storage containers. If freezing, let the soup cool before placing a lid on the jar.

Notes

  • Nutrition data is provided as a courtesy, automatically generated, and may vary depending on the ingredients you use in your own recipe.
  • A butternut squash weighing anywhere from 2.5 to 3 pounds would work with the amounts in this recipe.
  • Don't worry too much about the exact amounts of the squash, carrots, celery, and onion. Feel free to experiment with more or less of any of the ingredients.