Instructions

Heat olive oil in a large pot over medium heat.
Add sliced onions and salt. Cook for 25-30 minutes, stirring occasionally, until golden brown and caramelized.
Stir in cubed butternut squash and cook for an additional 5 minutes.
Add vegetable broth to the pot and bring to a boil. Reduce heat and simmer for 25-30 minutes, or until squash is soft.
Puree the soup using an immersion blender or transfer to a blender until smooth.
Stir in black pepper, nutmeg, and cinnamon. Adjust seasoning to taste.
If desired, stir in heavy cream or coconut cream for a richer flavor.
Warm the soup through for a few more minutes over low heat.
Ladle the soup into bowls and garnish with fresh herbs if desired.

Notes

Use fresh butternut squash and onions for the best flavor.
Experiment with additional spices like cumin or coriander.
Garnish with toasted seeds or herbs for added visual appeal and flavor.
Taste and adjust seasoning throughout the cooking process.
Blend longer for a creamier soup consistency.
This soup can be made vegan by using coconut cream and vegetable broth.
For an extra layer of flavor, roast the butternut squash before adding it to the soup.

Nutrition

Serving Size: 1 serving
Calories: 290 kcal
Sugar: 15g
Sodium: 700mg
Fat: 14g
Saturated Fat: 7g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 7g
Protein: 3g
Cholesterol: 25mg

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Caramelized Onion Butternut Squash Soup