This creamy, fragrant butternut squash soup is the perfect fall meal!
Peel, clean, and chop your butternut squash into 1 inch cubes.
Toss with olive oil and cinnamon, and then place in a dutch oven or baking dish. Lightly season with salt and pepper.
Bake for 25 minutes at 400˚F, or until lightly caramelized – this will add extra flavor!
While the butternut squash is baking, chop the onions and carrots into small pieces.
If you are using a baking dish, transfer contents to large pot. Add the diced onion, carrots, and broth to your dutch oven or pot. Bring the contents to a boil and then reduce to a simmer for 15 minutes.
* To make this dish vegetarian, just substitute vegetable broth instead of chicken broth. It will still taste amazing!
Using an emersion blender, puree the contents until smooth. Stir in the half-and-half and ground nutmeg.
Ladle the soup into your favorite soup bowl, serve with croutons and enjoy!
- 1 medium butternut squash approximately 6 cups, cubed
- 2 tbsp olive oil
- 1/2 tsp cinnamon
- salt and pepper lightly season
- 1/2 cup onion diced
- 1/2 cup carrots diced
- 3 cups chicken or vegetable broth
- 1/2 cup half-and-half
- 1 tsp nutmeg
- Peel, clean, and chop butternut squash into 1 inch cubes. Toss with olive oil and cinnamon, then place in dutch oven or baking dish. Lightly season with salt and pepper.
- Bake for 25 minutes at 400˚F, to lightly caramelize the squash.
- If using a baking dish, transfer contents to large pot. Add diced onion, carrots, and stock to dutch oven. Bring contents to a boil, then reduce to a simmer for 15 minutes.
- Using an emersion blender, puree contents until smooth. Stir in half-and-half and ground nutmeg.
- Serve with croutons.