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Cozy Creamy Butternut Squash Soup Budget-Friendly Meal

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A creamy, cozy butternut squash soup that’s budget-friendly and perfect for family meals. This easy recipe comes together in about 40 minutes with simple ingredients, featuring a secret trick—a splash of apple cider vinegar—to brighten the flavors.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 4 cups low-sodium vegetable broth (or chicken broth)
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
  • 1/2 teaspoon ground nutmeg (freshly grated if possible)
  • 1 teaspoon salt (kosher salt preferred)
  • 1/2 teaspoon black pepper (freshly ground)
  • 1 tablespoon apple cider vinegar
  • Optional toppings: roasted pumpkin seeds, a drizzle of cream or coconut milk, fresh thyme sprigs, a pinch of red pepper flakes

Instructions

  1. Preheat your oven to 400°F (200°C). Peel the butternut squash, cut off the top and bottom, slice in half lengthwise, scoop out the seeds, and cut the flesh into 1-inch cubes.
  2. Toss the cubed squash with 1 tablespoon olive oil and a pinch of salt. Spread in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway through, until tender and lightly caramelized.
  3. While the squash roasts, heat a splash of olive oil in a large pot over medium heat. Add the chopped onion and cook for 5-6 minutes until soft and translucent. Add the minced garlic and cook for another minute until fragrant.
  4. Add the broth, thyme, nutmeg, salt, and pepper to the pot. Stir and bring to a gentle simmer. Let it simmer for 5 minutes.
  5. Once the squash is done, add it to the pot, scraping up any caramelized bits from the baking sheet. Stir to combine.
  6. Simmer everything together for 10 minutes. If the soup is too thick, add a little more broth or water to reach desired consistency.
  7. Blend the soup until smooth using an immersion blender directly in the pot, or let cool slightly and blend in batches in a countertop blender.
  8. Stir in the heavy cream and apple cider vinegar. Taste and adjust salt and pepper as needed.
  9. Serve hot with your favorite toppings, such as a swirl of extra cream, roasted pumpkin seeds, and black pepper.

Notes

Roasting the squash before adding it to the soup caramelizes the natural sugars and adds depth of flavor. The apple cider vinegar brightens the soup and balances the sweetness. For a vegan version, use full-fat coconut milk instead of heavy cream. The soup tastes even better the next day and can be frozen for up to 3 months.

Nutrition

Keywords: butternut squash soup, creamy soup, budget-friendly, easy soup, fall soup, family meal, vegetarian soup, gluten-free soup

Find it online: https://tablemira.com/cozy-creamy-butternut-squash-soup-budget-friendly-meal/