Creamy Butternut Squash Soup

A rich and velvety Creamy Butternut Squash Soup garnished with toasted pumpkin seeds, finely chopped fresh thyme, and a drizzle of heavy cream, served in a rustic ceramic bowl. The background is warm and luxurious, creating an elegant and inviting autumn aesthetic. Find the full recipe at FoodForYourGood.com

There’s nothing quite like a bowl of Creamy Butternut Squash Soup to instantly warm you up on a chilly day! Not only is it smooth and velvety, but it’s also packed with cozy fall flavors. This soup is the perfect blend of sweet and savory, plus it has just the right touch of spice. Even better, it’s incredibly easy to make! Roasting the squash not only enhances its natural sweetness, but it also deepens the flavor. At the same time, a touch of cinnamon and nutmeg adds that irresistible warmth.

But here’s why you’ll love it even more—it’s not just delicious; it’s also wholesome and satisfying. Whether you’re making a quick weeknight meal or serving it up as a holiday starter, this soup always impresses. On top of that, you can customize it! If you’d rather go dairy-free, swap in coconut milk for an ultra-creamy finish. For extra texture, sprinkle on some toasted pumpkin seeds.

So, if you’re looking for something rich, flavorful, and effortless to whip up, this Creamy Butternut Squash Soup is exactly what you need. After just one spoonful, you’ll understand why it’s a must-have in your recipe collection! #FallComfortFood #CreamySoupDelight

Recipe Yield: 4 servings

INGREDIENTS

1 large butternut squash (about 3 lbs), peeled and cubed
3-4 cups low-sodium vegetable broth (adjust for thickness)
1/2 cup heavy cream (or coconut milk)
1 tsp maple syrup
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground ginger (optional but recommended)
1 tbsp olive oil
1/2 tsp salt (adjust as needed)
1/4 tsp black pepper

Garnish (Optional but Recommended)
Toasted pumpkin seeds
Fresh thyme
Extra drizzle of heavy cream or coconut milk

INSTRUCTIONS

1. Roast the squash: Preheat the oven to 400°F. First, toss the butternut squash with olive oil, cinnamon, nutmeg, and ginger until evenly coated. Next, spread the pieces out on a baking sheet, ensuring they are in a single layer. Then, roast for 25-30 minutes, or until golden and fork-tender.

2. Blend until smooth: Once the squash is roasted, transfer it to a blender. Gradually, add 3 cups of vegetable broth and blend until smooth. If the soup seems too thick, add more broth a little at a time until you reach your desired consistency.

3. Simmer and season: Now, pour the blended soup into a pot over medium heat. Then, stir in the heavy cream and maple syrup. At this point, season with salt and black pepper to taste. Let it simmer for 5-10 minutes so the flavors can meld together beautifully.

4. Serve and garnish: Finally, ladle the soup into bowls and top with toasted pumpkin seeds, fresh thyme, and a swirl of cream for extra depth. Serve warm and enjoy!

Helpful Tips to Perfect This Recipe

Roast for Maximum Flavor: Roasting the squash enhances sweetness and gives the soup a deeper, caramelized taste.
Adjust the Consistency: Start with 3 cups of broth and only add more if needed to keep it velvety.
Garnish for Extra Texture: Crunchy pumpkin seeds and fresh herbs make this soup next-level delicious.