Butternut Squash Soup


  • 1 medium-sized butternut squash, peeled, seeded, and cubed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cups vegetable or chicken broth
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • Salt and pepper to taste
  • 1/2 cup heavy cream (optional)
  • Fresh parsley or chives for garnish (optional)


  1. Heat the olive oil in a large pot over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes, or until the vegetables start to soften.
  2. Add the cubed butternut squash, cumin, cinnamon, and nutmeg to the pot. Stir and cook for another 5 minutes to allow the spices to release their flavors.
  3. Pour in the vegetable or chicken broth, ensuring that it covers the vegetables. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 20-25 minutes, or until the butternut squash and other vegetables are soft and easily pierced with a fork.
  4. Use an immersion blender to puree the soup directly in the pot, or transfer the mixture to a blender and blend until smooth. Be careful when blending hot liquids.
  5. Return the pureed soup to the pot and season with salt and pepper to taste. If you’d like a creamier soup, you can stir in the heavy cream at this point.
  6. Heat the soup over low heat, stirring occasionally until it’s heated through.
  7. Serve hot, garnished with fresh parsley or chives if desired.

Enjoy your homemade butternut squash soup! It’s perfect for a cozy, comforting meal, especially on a chilly day.