Butternut Squash Soup with Walnuts

The ultimate comfort bowl! This creamy, velvety butternut squash soup is topped with crunchy, savory walnuts and a swirl of cream. Perfect for a cozy autumn evening!

Yields: 6 servings |  Prep Time: 15 minutes  |  Cook Time: 40 - 45 minutes

What You'll Need

• 1 medium butternut squash (about 3 lbs), peeled, seeded, and cubed
• 1 tbsp olive oil
• 1 yellow onion, chopped
• 3 cups vegetable or chicken broth
• ½ cup full-fat coconut milk or heavy cream
• ½ cup California walnuts, toasted and coarsely chopped
• Salt, pepper, and a pinch of nutmeg to taste
  

Putting It Together

1. On a baking sheet, toss squash cubes with a drizzle of olive oil, salt, and pepper. Roast at 400°F (200°C) for 30 minutes, or until tender.
2. While squash roasts, sauté chopped onion in a pot with the remaining olive oil until soft.
3. Add the roasted squash, broth, salt, pepper, and nutmeg to the pot. Bring to a boil, then reduce heat and simmer for 10-15 minutes.
4. Carefully use an immersion blender (or transfer to a regular blender) to blend the soup until perfectly smooth and creamy. Stir in the coconut milk or heavy cream.
5. Serve warm, garnished generously with the chopped toasted walnuts.