Description
This cozy butternut squash soup by Ina Garten is creamy, comforting, and full of warm fall spices. A simple yet elegant recipe perfect for chilly nights.
Ingredients
1 large butternut squash, halved and seeds removed
1 medium onion, diced
2 cloves garlic, minced
4 cups vegetable or chicken broth
1 cup heavy cream (or coconut cream for dairy-free option)
2 tablespoons olive oil
1 teaspoon ground ginger
1 teaspoon ground cinnamon
Salt and pepper to taste
Fresh herbs for garnish (optional)
Instructions
Preheat oven to 400°F (200°C).
Cut the squash in half, remove seeds, drizzle with olive oil, and season with salt and pepper. Roast cut-side down on a baking sheet for 45 minutes or until tender.
In a large pot, heat 1 tablespoon olive oil over medium heat. Sauté diced onion for about 5 minutes until translucent.
Add garlic, ground ginger, and cinnamon. Cook 1 minute until fragrant.
Scoop roasted squash flesh into the pot with the sautéed onion and spices.
Add broth and bring to a simmer. Cook for 10–15 minutes to blend flavors.
Use an immersion blender to puree until smooth, or blend in batches using a standard blender.
Stir in the cream (or coconut cream) and adjust seasoning with salt and pepper. Heat through.
Garnish with fresh herbs and a drizzle of cream, if desired. Serve warm.
Notes
Roasting enhances flavor but can be done ahead of time.
Use coconut cream for a dairy-free and vegan option.
Add a pinch of cayenne for a spicy twist or top with roasted seeds for texture.
Freezes well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Butternut Squash
- Method: Roasting & Blending
- Cuisine: American
