Ingredients
- 1 medium butternut squash (about 2½–3 lb), peeled, seeded, and cubed
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium carrot, chopped (optional, for extra sweetness)
- 4 cups (950 ml) vegetable or chicken broth
- ½ tsp dried thyme (or 2 tsp fresh thyme)
- ¼ tsp ground nutmeg (optional)
- Salt and black pepper, to taste
- ½ cup (120 ml) heavy cream or coconut milk (optional, for a creamier soup)
Optional toppings
- Toasted pumpkin seeds
- Croutons
- A swirl of cream or coconut milk
- Crispy bacon bits
Instructions
1. Roast the Squash
Preheat the oven to 400°F. Toss the squash with 1 tablespoon of olive oil, a pinch of salt, and pepper. Spread it on a baking sheet and roast for 25–35 minutes, or until tender and lightly caramelized.
2. Sauté the Aromatics
Heat the remaining tablespoon of olive oil in a large pot over medium heat. Cook the onion for 5–7 minutes until softened. Stir in the garlic and carrot, if using, and cook for another 2–3 minutes.
3. Simmer the Soup
Add the roasted squash, broth, thyme, and nutmeg to the pot. Bring the mixture to a gentle boil, then reduce the heat and simmer for 10–15 minutes.
4. Blend Until Smooth
Use an immersion blender to puree the soup until silky smooth, or carefully blend it in batches using a countertop blender.
5. Finish and Serve
Stir in the heavy cream or coconut milk, if desired, and season with salt and pepper to taste. Warm the soup over low heat without bringing it to a boil, then serve with your favorite toppings and a slice of crusty bread.