Pregnancy Friendly Classic Butternut Squash Soup
Total time1 hr
Prep time15 min
Cook time45 min
4.8(26)
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Learn more āIngredients
4 servings
- 1 large butternut squash (about 3 lb), halved lengthwise and seeded
- 2 tbsp olive oil, divided
- 1 medium yellow onion, roughly chopped
- 3 cloves garlic, smashed
- 1 tsp ground cinnamon
- Ā½ tsp ground nutmeg
- Ā¼ tsp ground ginger
- 3 cups low-sodium chicken broth
- Ā½ cup heavy cream
- 1 tsp salt, plus more to taste
- Ā¼ tsp black pepper, plus more to taste
For serving
- 2 tbsp pepitas (pumpkin seeds), toasted (optional)
- 2 tbsp heavy cream, for drizzling (optional)
Instructions
- 1
Preheat the oven to 400Ā°F (205Ā°C). Place the squash halves cut-side up on a large baking sheet and brush with 1 tbsp of the olive oil. Season with a pinch of salt and pepper.
- 2
Roast the squash for 40ā45 minutes, until the flesh is completely tender when pierced with a fork and the cut edges are golden brown.
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