Butternut Squash Soup

Here’s a recipe for butternut squash soup that serves 4-6 people:


  • 1 large butternut squash (about 2 1/2 pounds), peeled, seeded, and cut into 1-inch cubes
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 4 cups chicken or vegetable broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • Salt and pepper, to taste
  • 2 tablespoons honey
  • 1/2 cup heavy cream (optional)


  1. Preheat the oven to 400°F (200°C). Spread the squash on a baking sheet and roast until tender, 25-30 minutes.
  2. In a large pot or Dutch oven, heat the oil over medium heat. Add the onion and garlic and cook until the onion is translucent, 5-7 minutes.
  3. Add the roasted squash, broth, cumin, coriander, cinnamon, salt, and pepper to the pot. Bring to a boil, then reduce the heat to low and simmer for 20 minutes.
  4. Using an immersion blender, puree the soup until smooth. Alternatively, you can transfer the soup to a blender and puree it in batches. Be careful when blending hot liquids!
  5. Stir in the honey and heavy cream (if using). Taste and adjust the seasoning as needed.
  6. Serve the soup hot, garnished with a drizzle of heavy cream and a sprinkle of chopped fresh herbs, if desired. Enjoy!

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Soup Recipes

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