Introduction
Butternut Squash Soup with Nutmeg is the ultimate comfort food for chilly days. Creamy, velvety, and delicately spiced with nutmeg, this soup brings warmth and coziness to every spoonful. The natural sweetness of roasted butternut squash pairs beautifully with aromatic onions, garlic, and a touch of spice, while nutmeg adds a subtle earthy depth that elevates the dish.
This soup feels like a hug in a bowl—it’s light yet filling, nutritious yet indulgent, and elegant enough to serve at dinner parties while still being simple enough for weeknight meals.
Why I Love This Recipe
- Balanced Flavors: The sweetness of squash meets the warmth of nutmeg in a harmony of taste.
- Healthy & Nourishing: Low in calories, rich in vitamins A and C, and packed with antioxidants.
- Versatile Dish: Works as a light appetizer, a cozy main course, or even a dinner party starter.
- Make-Ahead Friendly: Stores well in the fridge or freezer, perfect for meal prep.
- Comfort Factor: Creamy texture without being heavy—perfect for fall and winter comfort food.
Why It’s a Must-Try Dish
This soup is a must-try because it proves that simple ingredients can create gourmet-level flavor. The roasting process caramelizes the squash, enhancing its natural sweetness. The nutmeg adds a unique, warming note that makes the soup taste special compared to standard vegetable soups. It’s both healthy and luxurious, making it a dish you’ll return to all season long.
Recipe Details
- Preparation Time: 15 minutes
- Cooking Time: 40 minutes
- Total Time: 55 minutes
- Servings: 4 bowls
- Calories (per serving): ~180 kcal
Cuisine & Course
- Cuisine: Western / American with European influences
- Course: Soup / Appetizer / Light Main
Ingredients
- 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth)
- ½ cup heavy cream (optional, for creaminess)
- ¼ tsp ground nutmeg (freshly grated preferred)
- Salt and black pepper, to taste
- Fresh parsley or chives, for garnish
Simple Cooking Directions
- Roast or sauté squash until tender.
- Cook onion and garlic until fragrant.
- Add broth, squash, and simmer.
- Blend into a creamy soup.
- Stir in nutmeg, seasonings, and cream.
- Serve warm with garnish.
Step-by-Step Preparation
- Prepare the Squash
- Preheat oven to 400°F (200°C).
- Toss cubed butternut squash with 1 tbsp olive oil, salt, and pepper.
- Spread on a baking sheet and roast for 25–30 minutes until soft and lightly caramelized.
- Cook the Base
- In a large pot, heat 1 tbsp olive oil.
- Add chopped onion and sauté for 5 minutes until softened.
- Add garlic and cook for 1 minute.
- Simmer the Soup
- Add roasted squash to the pot.
- Pour in vegetable broth.
- Simmer for 10 minutes to blend flavors.
- Blend Smooth
- Use an immersion blender directly in the pot or transfer in batches to a blender.
- Blend until smooth and creamy.
- Season & Finish
- Stir in nutmeg, cream (if using), salt, and pepper.
- Adjust seasonings to taste.
- Serve
- Ladle into bowls, garnish with fresh herbs or a drizzle of cream, and serve hot.
How to Serve
- Serve in warmed soup bowls.
- Pair with crusty bread, garlic bread, or a side salad.
- Top with toasted pumpkin seeds, croutons, or a swirl of cream for extra elegance.
Additional Tips
- Always roast the squash for deeper flavor rather than just boiling.
- Freshly grated nutmeg adds more aroma compared to pre-ground.
- For vegan option: use coconut milk instead of cream.
- Make it spicy: add a pinch of cayenne or chili flakes.
Variations
- Spiced Squash Soup: Add curry powder, turmeric, or ginger for an Indian twist.
- Apple & Squash Soup: Add 1 peeled apple for a sweet-tart flavor.
- Coconut Squash Soup: Replace cream with coconut milk for a tropical flavor.
- Herb Infusion: Add thyme, sage, or rosemary for a rustic touch.
Freezing & Storage
- Refrigerator: Store in airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months.
- Reheating: Warm gently on stovetop, adding a splash of broth or cream if too thick.
Special Equipment Needed
- Sharp knife (for cutting squash)
- Large soup pot
- Baking sheet (for roasting squash)
- Blender or immersion blender
Conclusion
Butternut Squash Soup with Nutmeg is the definition of cozy comfort food—silky, warming, and packed with natural sweetness balanced by aromatic spices. It’s a versatile recipe you can enjoy as a quick weeknight dinner or an elegant starter for gatherings. Healthy, flavorful, and easy to prepare, this soup deserves a permanent spot in your seasonal recipe collection.
Butternut Squash Soup with Nutmeg
Description
Butternut Squash Soup with Nutmeg is the ultimate comfort food for chilly days. Creamy, velvety, and delicately spiced with nutmeg, this soup brings warmth and coziness to every spoonful. The natural sweetness of roasted butternut squash pairs beautifully with aromatic onions, garlic, and a touch of spice, while nutmeg adds a subtle earthy depth that elevates the dish.
Ingredients
Instructions
-
Prepare the Squash : Preheat oven to 400°F (200°C). Toss cubed butternut squash with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until soft and lightly caramelized.
-
Cook the Base : In a large pot, heat 1 tbsp olive oil. Add chopped onion and sauté for 5 minutes until softened. Add garlic and cook for 1 minute.
-
Simmer the Soup : Add roasted squash to the pot. Pour in vegetable broth. Simmer for 10 minutes to blend flavors.
-
Blend Smooth : Use an immersion blender directly in the pot or transfer in batches to a blender. Blend until smooth and creamy.
-
Season & Finish : Stir in nutmeg, cream (if using), salt, and pepper. Adjust seasonings to taste.
-
Serve : Ladle into bowls, garnish with fresh herbs or a drizzle of cream, and serve hot.
