Butternut Squash Soup

Cozy and warming, ready in one pot.

Why You'll Love This Recipe

• Fall in a bowl — cozy and elegant.
• Naturally gluten-free.
• Velvety without being heavy.
• Make-ahead friendly.
• Freezes perfectly.

Ingredient Notes

• Pre-cubed butternut from the grocery store saves 15 minutes of knife work.
• Real cream (not half-and-half) makes the silky texture.
• Freshly grated nutmeg is leagues better than pre-ground.

Ingredient Substitutions

• Coconut milk for dairy-free.
• Add 1 tsp curry powder for warmth.
• Pear instead of apple.
• Maple syrup (1 tbsp) for extra sweetness.

Equipment Needed

• Sheet pan
• Dutch oven
• Blender or immersion blender

Prep Tips

• Microwave whole squash 2 minutes before peeling to soften skin.
• Roast in single layer — crowding steams instead of roasting.

Instructions

1. 1

   Gather and prep: 1 butternut squash, 1 medium onion, diced, 3 cloves garlic, minced, 1 cup chicken broth, 1 cup heavy cream, 2 tbsp butter, 1 tsp nutmeg. mince the garlic, dice the onion, and chop the vegetables into even pieces before you start cooking.

2. 2

   Roast squash 400°F 30 min.

3. 3

   Sauté onion and garlic in butter.

4. 4

   Add squash and broth, blend.

5. 5

   Stir in cream and nutmeg.

Artsi Pro Tips

• Roasting (not boiling) the squash is what gives this soup its depth.
• Apple adds subtle sweetness and balances the squash.
• A splash of apple cider vinegar at the end brightens it.

Common Mistakes

• Boiling instead of roasting the squash — bland, watery soup.
• Filling blender more than half full of hot liquid — explosion hazard.
• Boiling after cream — breaks.

Recipe Tags