Warm & Cozy Butternut Squash Soup

Creamy Butternut Squash Soup

This creamy butternut squash soup blends fresh roasted squash with Garlic Olive Oil and a hint of balsamic for a warm, flavorful dish that’s perfect for fall and winter. A simple, elegant soup that makes a delicious holiday starter or cozy weeknight meal.

Author

The Little Shop of Olive

Prep Time

10 minutes

Cook Time

30 minutes

Servings

4-6

Category

Soup

Cuisine

International

Ingredients

• 2 Tbsp Garlic Olive Oil
• 1 Tbsp Butter Olive Oil (optional, for extra richness)
• 1–2 tsp Cinnamon Pear Balsamic (or Traditional Balsamic)
• 1 large butternut squash, peeled & cubed (about 6 cups)
• 1 medium onion, chopped
• 2 carrots, sliced
• 2 garlic cloves, minced
• 4 cups vegetable or chicken broth
• Salt & pepper, to taste
• Microgreens or fresh herbs for garnish (optional)

Directions

1. In a large pot, heat Garlic Olive Oil over medium heat. Add onion, carrots, and garlic. Cook until soft and fragrant.
2. Stir in cubed butternut squash and pour in the broth. Season with a pinch of salt and pepper.
3. Cover and cook for 20–25 minutes or until squash is very tender.
4. Use an immersion blender, or carefully transfer to a countertop blender, blending until smooth and creamy.
5. Stir in Butter Olive Oil (if using) and add Cinnamon Pear Balsamic — just a splash to brighten the flavor. Adjust seasoning as needed.
6. Ladle into bowls and top with microgreens and a little cracked pepper.