Squash Soup with Nutmeg

Name: Squash Soup with Nutmeg
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 cups butternut squash, peeled and diced; 1 onion, chopped; 2 cloves garlic, minced; 4 cups vegetable broth; 1 teaspoon ground nutmeg; 1 tablespoon olive oil; Salt and pepper to taste; 1/2 cup heavy cream (optional)

Highlighted under: Healthy & Light

A deliciously creamy squash soup that combines the sweetness of squash with the warm spice of nutmeg, perfect for chilly days.

Created by

Lucy Bennett

Last updated on 2025-12-24T11:39:33.933Z

This squash soup with nutmeg is a comforting dish that warms the heart and soul. The blend of flavors creates a delightful experience that you will want to savor with every spoonful.

        Why You'll Love This Recipe
        Creamy texture that is both comforting and satisfying
The warm, aromatic flavor of nutmeg enhances the sweetness of the squash
Easy to make and perfect for weeknight dinners or as a starter for special occasions

      

The Benefits of Squash

Butternut squash is not only delicious but also packed with nutrients. Rich in vitamins A and C, it supports immune function and promotes healthy skin. Its high fiber content aids digestion and helps maintain a healthy weight. Incorporating squash into your diet can be an excellent way to boost your overall nutrition while enjoying a comforting dish.

Moreover, butternut squash has a naturally sweet flavor that pairs beautifully with savory spices like nutmeg. This harmonious blend creates a delightful balance in your soup, making it a satisfying choice for both lunch and dinner. The velvety texture of the squash enhances the soup’s creaminess, ensuring each spoonful is a warm embrace on a chilly day.

Making the Perfect Blend

Blending the soup is a crucial step that ensures a smooth, creamy texture. If you're using an immersion blender, simply blend the soup in the pot until it reaches your desired consistency. For those using a countertop blender, take care to blend in small batches to avoid spills. Allow the soup to cool slightly before blending for added safety.

The blending process not only enhances the soup's texture but also melds the flavors together beautifully. This allows the warm spice of nutmeg to infuse throughout the soup, creating a rich and aromatic experience. Remember, the smoother the soup, the more comforting it becomes, making each bowl a delight to savor.

Serving Suggestions

To elevate your squash soup experience, consider garnishing it with a sprinkle of roasted pumpkin seeds or a drizzle of balsamic glaze. These toppings add a delightful crunch and an additional layer of flavor that complements the creaminess of the soup. Fresh herbs like parsley or chives can also provide a pop of color and freshness.

This soup pairs wonderfully with crusty bread or a light salad, making it a versatile option for any meal. Whether served as a starter at a dinner party or as a cozy weeknight dinner, this squash soup is sure to impress. Don't hesitate to explore different toppings and sides to make it your own!

Ingredients

Main Ingredients

2 cups butternut squash, peeled and diced
1 onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 teaspoon ground nutmeg
1 tablespoon olive oil
Salt and pepper to taste
1/2 cup heavy cream (optional)

Feel free to add toppings like roasted pumpkin seeds or a drizzle of olive oil before serving.

Instructions

Sauté the Vegetables

In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent, about 5 minutes.

Cook the Squash

Add the diced butternut squash to the pot and stir to combine. Pour in the vegetable broth and bring to a boil. Reduce heat and let it simmer for about 20 minutes, or until the squash is tender.

Blend the Soup

Using an immersion blender, blend the soup until smooth. If you don't have an immersion blender, you can carefully transfer the soup to a countertop blender in batches.

Add Nutmeg and Cream

Stir in the ground nutmeg and heavy cream, if using. Season with salt and pepper to taste. Heat the soup for an additional 5 minutes, then serve warm.

Enjoy your warm and comforting bowl of squash soup!

Storage Tips

If you have leftovers, this squash soup stores exceptionally well. Allow it to cool completely, then transfer it to an airtight container. It can be stored in the refrigerator for up to five days or frozen for up to three months. When reheating, simply warm it on the stove over low heat, adding a splash of vegetable broth or cream to restore its creamy consistency.

To ensure the best flavor and texture, avoid reheating the soup multiple times. Instead, consider portioning it out before refrigeration so you can enjoy single servings throughout the week without compromising quality.

Variations to Try

Feel free to get creative with this squash soup recipe! Adding spices like cinnamon or ginger can impart a different flavor profile, while incorporating additional vegetables like carrots or sweet potatoes can enhance its nutritional value. For a bit of heat, a pinch of cayenne pepper can add a delightful kick.

For a dairy-free version, substitute the heavy cream with coconut milk or cashew cream. These alternatives will still provide a rich creaminess while adding their unique flavors. Experimenting with different ingredients can lead to a new favorite version of this classic dish!

Questions About Recipes

→ Can I use other types of squash?

Yes, you can use any type of squash, such as acorn or pumpkin, though cooking times may vary.

→ How can I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

→ Can I freeze this soup?

Yes, this soup freezes well. Just make sure to leave out the cream until you reheat it.

→ What can I serve with this soup?

This soup pairs well with crusty bread, salad, or sandwiches for a complete meal.