25+ Easy and Smooth Creamy Soup Recipes to Enjoy All Year Long

When the weather turns cold, there’s nothing more comforting than a warm bowl of creamy soup.

From classic favorites like tomato and potato to more adventurous options like creamy carrot ginger or cauliflower, cream soups offer a perfect balance of richness and flavor.

Whether you’re looking for a soup to serve at a cozy dinner, a starter for a holiday meal, or just something hearty and satisfying for lunch, the versatility and comfort of cream soups are hard to beat.

Cream soups are incredibly easy to make, and they can be adapted to suit your taste and dietary preferences.

With a variety of vegetables, herbs, and spices to choose from, each recipe offers something new and exciting while maintaining the smooth, creamy texture that makes them so irresistible.

Whether you prefer the sweetness of roasted butternut squash, the earthy flavor of mushrooms, or the bright freshness of asparagus, you’re sure to find a favorite among these 25+ cream soup recipes.

In this article, we’ve gathered a collection of delicious cream soup recipes to add to your rotation.

From traditional to unique, these soups are perfect for warming up on a cold day or impressing your guests at a dinner party.

Let’s dive into the world of velvety soups that will comfort your taste buds and make your kitchen smell amazing!

25+ Easy and Smooth Creamy Soup Recipes to Enjoy All Year Long

Cream soups are the perfect comfort food, offering a rich and satisfying meal that can be both healthy and indulgent.

Whether you stick to classic combinations or venture into new flavors, there’s a cream soup recipe for every occasion and every taste preference.

From the creamy simplicity of potato leek soup to the vibrant flavors of roasted red pepper and butternut squash, these 25+ cream soups will surely become go-to recipes for cold weather and beyond.

So, the next time you’re in the mood for something warm and comforting, skip the store-bought cans and make your own homemade creamy soup.

You’ll be able to control the ingredients, creating a much more flavorful, fresh, and healthier version.

With endless variations and combinations to try, you’ll always have a new cream soup to enjoy, whether for lunch, dinner, or as a delicious starter for your next gathering.

Creamy Tomato Basil Soup

This creamy tomato basil soup is a comforting dish that’s perfect for chilly evenings. A combination of ripe tomatoes, fresh basil, and a rich, velvety cream base, this soup is both flavorful and satisfying. It’s a crowd-pleaser that brings the warmth of a classic tomato soup with an elevated, creamy twist.

Ingredients:

• 6 medium ripe tomatoes, chopped
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. In a large pot, heat olive oil and butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add garlic and cook for another 2 minutes until fragrant.
2. Stir in the chopped tomatoes and dried basil. Cook for about 10 minutes, allowing the tomatoes to break down and release their juices.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer for 15 minutes to meld the flavors.
4. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a blender and blend in batches.
5. Stir in the heavy cream, and season with salt and pepper to taste. Heat through for 5 more minutes.
6. Serve the soup hot, garnished with fresh basil leaves.

This creamy tomato basil soup offers a harmonious balance of tangy tomatoes and aromatic basil, enriched with a silky creaminess that transforms it from a simple soup to a restaurant-worthy dish. It’s an ideal pairing with crusty bread or a grilled cheese sandwich for a cozy meal that’s sure to satisfy.

Cream of Mushroom Soup

This rich and earthy cream of mushroom soup brings the comforting depth of mushrooms together with a luscious cream base. The combination of sautéed mushrooms and onions, complemented by a splash of white wine and heavy cream, creates a velvety smooth texture that is both indulgent and heartwarming.

Ingredients:

• 2 cups fresh mushrooms, sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 cups chicken or vegetable broth
• 1 cup heavy cream
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1/4 cup white wine (optional)
• 1 teaspoon thyme
• Salt and pepper to taste

Instructions:

1. In a large pot, heat the olive oil and butter over medium heat. Add the onions and garlic, sautéing until they become soft and translucent, about 5 minutes.
2. Add the mushrooms to the pot and cook for another 8 minutes, stirring occasionally, until the mushrooms have released their moisture and softened.
3. Pour in the white wine, if using, and let it simmer for about 2 minutes to cook off the alcohol.
4. Add the chicken or vegetable broth, thyme, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 15 minutes.
5. Use an immersion blender to puree the soup until smooth, or blend in batches using a regular blender.
6. Stir in the heavy cream and heat through for 5 minutes.
7. Taste and adjust seasoning as necessary before serving.

This cream of mushroom soup is a wonderful way to showcase the earthy flavors of fresh mushrooms. It’s perfect for a comforting lunch or dinner, especially paired with a simple salad or crusty bread. The rich cream and subtle herbs make it a dish that feels both luxurious and familiar.

Creamy Butternut Squash Soup

This velvety creamy butternut squash soup offers a perfect balance of sweetness from the squash and depth from the savory broth. The addition of ginger and nutmeg gives the soup a warm, spiced finish that makes it ideal for fall and winter meals. It’s a beautiful, vibrant dish that is both healthy and satisfying.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 tablespoon olive oil
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onions and garlic, sautéing until they are soft and translucent, about 5 minutes.
2. Add the cubed butternut squash to the pot and cook for another 5 minutes, stirring occasionally.
3. Pour in the vegetable broth, ginger, nutmeg, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the squash is tender.
4. Use an immersion blender to puree the soup until smooth, or transfer it to a blender and blend in batches.
5. Stir in the heavy cream and adjust the seasoning with more salt and pepper if needed.
6. Serve the soup hot, garnished with fresh thyme.

This creamy butternut squash soup offers a delicious combination of savory and sweet flavors, with a comforting richness that’s perfect for a fall or winter meal. The warmth of the ginger and nutmeg pairs beautifully with the velvety smooth texture, making it a favorite for cozy evenings. Pair it with a crisp salad or some toasted bread for a complete meal.

Creamy Broccoli Cheddar Soup

This creamy broccoli cheddar soup is a comforting classic that combines the freshness of broccoli with the rich, sharp taste of cheddar cheese. The soup’s velvety texture and indulgent flavor make it an ideal dish for a hearty lunch or dinner, especially during the colder months.

Ingredients:

• 4 cups broccoli florets
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 2 cups shredded sharp cheddar cheese
• 1 cup heavy cream
• 3 tablespoons butter
• 2 tablespoons all-purpose flour
• Salt and pepper to taste

Instructions:

1. In a large pot, melt butter over medium heat. Add the onion and garlic, and cook until softened and fragrant, about 5 minutes.
2. Stir in the flour to make a roux, cooking for 2 minutes until it becomes golden and bubbly.
3. Gradually pour in the chicken or vegetable broth, stirring constantly to prevent lumps. Bring the mixture to a boil and reduce to a simmer.
4. Add the broccoli florets and cook until tender, about 10-12 minutes.
5. Use an immersion blender to puree the soup until smooth, or blend in batches with a regular blender.
6. Stir in the heavy cream and shredded cheddar cheese, mixing until the cheese is completely melted and the soup is smooth.
7. Season with salt and pepper to taste and serve hot.

This creamy broccoli cheddar soup is a comforting and delicious way to enjoy your greens. The richness of the cheese balances perfectly with the lightness of the broccoli, making it a family favorite. Serve it with a slice of toasted bread or a simple salad for a filling and satisfying meal.

Cream of Potato Leek Soup

This creamy potato leek soup offers a delicate balance of flavors, with the sweetness of leeks and the earthiness of potatoes blending beautifully in a creamy base. The light texture combined with the richness of the cream makes this soup incredibly comforting, ideal for a cozy meal.

Ingredients:

• 2 medium potatoes, peeled and diced
• 2 leeks, cleaned and sliced (white and light green parts only)
• 3 cups chicken or vegetable broth
• 1 cup heavy cream
• 2 tablespoons butter
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

1. In a large pot, melt butter over medium heat. Add the sliced leeks and garlic, sautéing for about 5 minutes until the leeks are soft.
2. Add the diced potatoes and cook for another 5 minutes, stirring occasionally.
3. Pour in the chicken or vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 15-20 minutes, until the potatoes are tender.
4. Use an immersion blender to puree the soup until smooth, or blend in batches with a regular blender.
5. Stir in the heavy cream, and season with salt and pepper to taste.
6. Heat the soup through and serve with fresh chives as a garnish.

This cream of potato leek soup is the perfect combination of simplicity and indulgence. The mild sweetness of the leeks enhances the earthy flavor of the potatoes, and the creamy texture makes it a satisfying, heartwarming dish. Pair it with some crusty bread for a comforting meal on a cool day.

Creamy Spinach and Artichoke Soup

Inspired by the beloved dip, this creamy spinach and artichoke soup takes the flavors to the next level with a velvety texture and deep richness. The combination of tender spinach and artichoke hearts with creamy ingredients makes this soup both comforting and nutritious, perfect for a quick dinner or as an appetizer for a larger meal.

Ingredients:

• 2 cups fresh spinach, chopped
• 1 can (14 ounces) artichoke hearts, drained and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 cups chicken or vegetable broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until they are soft and fragrant, about 5 minutes.
2. Stir in the chopped artichokes and cook for another 3 minutes.
3. Add the chicken or vegetable broth and dried thyme. Bring to a simmer and cook for 10 minutes to combine the flavors.
4. Add the spinach and cook for another 2-3 minutes until the spinach is wilted.
5. Use an immersion blender to puree the soup until smooth, or blend it in batches using a regular blender.
6. Stir in the heavy cream and Parmesan cheese, mixing until the cheese is melted and the soup is creamy.
7. Season with salt and pepper to taste and serve hot.

This creamy spinach and artichoke soup brings the delicious flavors of a classic dip into a warming bowl of soup. It’s rich and indulgent yet still light enough to be enjoyed as a meal starter or a main course with some warm, crusty bread. The spinach adds a vibrant touch while the artichokes lend a subtle depth that makes this soup truly unique.

Creamy Cauliflower Soup

This creamy cauliflower soup is a wonderfully light and silky soup that’s perfect for those seeking a healthy yet indulgent dish. The natural sweetness of the cauliflower blends beautifully with the creamy base, creating a mild, comforting soup that feels luxurious without being overly rich.

Ingredients:

• 1 medium cauliflower head, broken into florets
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 tablespoons olive oil
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until softened, about 5 minutes.
2. Add the cauliflower florets and cook for another 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 15-20 minutes, until the cauliflower is tender.
4. Use an immersion blender to puree the soup until smooth, or transfer it in batches to a regular blender.
5. Stir in the heavy cream, ground nutmeg, salt, and pepper. Heat through for 5 minutes.
6. Taste and adjust the seasoning if necessary. Serve hot, garnished with fresh parsley.

This creamy cauliflower soup offers a light yet satisfying option for those looking to enjoy a rich soup without too much heaviness. The nutmeg adds a subtle warmth, while the smooth texture of the cauliflower provides a deliciously creamy base. It’s a perfect dish for a lighter lunch or a side to a larger meal.

Creamy Carrot Ginger Soup

This creamy carrot ginger soup combines the natural sweetness of carrots with the bold heat of ginger for a beautifully balanced and flavorful dish. The creamy texture makes it soothing and comforting, while the ginger adds a zing that gives the soup a warming, lively twist. Ideal for colder days, this soup is both nourishing and satisfying.

Ingredients:

• 4 medium carrots, peeled and sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 4 cups vegetable broth
• 1 cup coconut milk or heavy cream
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking until softened, about 5 minutes.
2. Stir in the grated ginger and cumin, cooking for another minute until fragrant.
3. Add the sliced carrots and vegetable broth, bringing to a boil. Reduce heat and simmer for 20-25 minutes until the carrots are tender.
4. Use an immersion blender to puree the soup until smooth, or blend it in batches in a regular blender.
5. Stir in the coconut milk or heavy cream, and season with salt and pepper to taste.
6. Heat through for 5 minutes and serve hot, garnished with fresh cilantro.

This creamy carrot ginger soup is a vibrant and flavorful dish with a beautiful balance of sweet and spicy notes. The coconut milk gives the soup a richness that perfectly complements the earthy carrots, while the ginger adds a layer of warmth. It’s perfect for a light dinner or as a first course to a more elaborate meal.

Creamy Sweet Potato Soup

This creamy sweet potato soup is a hearty and nourishing dish that is full of flavor and warmth. The natural sweetness of the sweet potatoes pairs wonderfully with the savory base of onions, garlic, and broth, creating a smooth and satisfying soup that’s perfect for any occasion.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 tablespoons olive oil
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric
• Salt and pepper to taste
• Crumbled bacon or roasted seeds for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
2. Add the cubed sweet potatoes, cinnamon, and turmeric, cooking for another 3 minutes to let the spices bloom.
3. Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes until the sweet potatoes are tender.
4. Use an immersion blender to puree the soup until smooth, or transfer it to a regular blender in batches.
5. Stir in the heavy cream, and season with salt and pepper to taste. Heat through for another 5 minutes.
6. Serve the soup hot, topped with crumbled bacon or roasted seeds for extra texture and flavor.

This creamy sweet potato soup is a delightful and warming dish with a subtle sweetness that perfectly balances the savory and earthy spices. The richness of the cream enhances the smooth texture of the sweet potatoes, making it a comforting meal on its own or as a starter. The optional toppings add a nice crunch, bringing a delightful contrast to the creamy soup.

Creamy Leek and Potato Soup

This creamy leek and potato soup is a classic, offering a delicate, comforting flavor profile with smooth potatoes and mild leeks. The light texture of the soup, paired with its rich creaminess, makes it the ideal dish for a cozy meal, whether it’s a chilly evening or a quick weeknight dinner.

Ingredients:

• 3 medium potatoes, peeled and diced
• 2 leeks, cleaned and sliced (white and light green parts)
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• 2 tablespoons olive oil
• 1 tablespoon butter
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil and butter in a large pot over medium heat. Add the chopped onions and garlic and cook for 5 minutes until softened and fragrant.
2. Stir in the sliced leeks and cook for another 5 minutes until they begin to soften.
3. Add the diced potatoes, vegetable or chicken broth, and season with salt and pepper. Bring to a boil, then reduce the heat and simmer for about 20 minutes until the potatoes are tender.
4. Use an immersion blender to puree the soup until smooth, or transfer to a blender and blend in batches.
5. Stir in the heavy cream, and adjust seasoning if needed. Heat through for another 5 minutes.
6. Serve hot, garnished with fresh parsley.

This creamy leek and potato soup is a wonderfully light yet satisfying dish, perfect for a healthy lunch or a comforting dinner. The smooth potatoes and soft leeks create a gentle flavor combination, while the cream adds richness that rounds out the soup’s mild taste. It’s an easy-to-make option that’s full of flavor without being overly heavy.

Creamy Asparagus Soup

This creamy asparagus soup is a vibrant, spring-inspired dish that balances the fresh, grassy flavor of asparagus with a rich, velvety texture. It’s an elegant option for a light lunch or a side dish for a larger meal. The addition of cream makes it feel luxurious, while the asparagus keeps it light and refreshing.

Ingredients:

• 1 pound fresh asparagus, trimmed and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• 2 tablespoons butter
• Salt and pepper to taste
• Fresh lemon juice (optional)
• Fresh chives for garnish

Instructions:

1. Heat butter in a large pot over medium heat. Add the chopped onion and garlic and sauté for 5 minutes until softened.
2. Add the chopped asparagus to the pot and cook for another 3-4 minutes until the asparagus begins to soften.
3. Pour in the vegetable or chicken broth, bring to a boil, then reduce to a simmer. Cook for 10-15 minutes until the asparagus is tender.
4. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
5. Stir in the heavy cream and adjust seasoning with salt, pepper, and a splash of fresh lemon juice for brightness.
6. Heat through and serve hot, garnished with fresh chives.

This creamy asparagus soup is a delightful and elegant dish that takes advantage of the fresh flavor of asparagus, perfectly complemented by the richness of cream. The splash of lemon juice adds a refreshing tang that enhances the soup’s lightness. It’s a perfect option for a spring meal, light yet full of flavor.

Creamy Zucchini Soup

This creamy zucchini soup is light yet rich, with a silky texture and a mild flavor that’s perfect for warmer months. Zucchini’s subtle sweetness pairs beautifully with garlic and herbs, and the cream provides just the right amount of richness. It’s a great option for a simple, healthy meal that feels indulgent.

Ingredients:

• 3 medium zucchinis, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 tablespoons olive oil
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté for about 5 minutes until softened.
2. Add the chopped zucchini to the pot and cook for another 5 minutes, allowing the zucchini to soften slightly.
3. Pour in the vegetable broth, basil, salt, and pepper, and bring to a boil. Reduce the heat and simmer for 10-15 minutes until the zucchini is fully tender.
4. Use an immersion blender to puree the soup until smooth, or transfer it in batches to a regular blender.
5. Stir in the heavy cream, and adjust seasoning with salt and pepper as necessary.
6. Heat through and serve hot, garnished with fresh basil.

This creamy zucchini soup is a perfect way to use up fresh zucchinis during the summer months. Its light yet creamy texture makes it a great option for a quick and easy lunch or dinner, while the basil adds a fresh, aromatic finish. The soup is versatile enough to be enjoyed on its own or paired with a light salad or sandwich.

Creamy Tomato Basil Soup

This creamy tomato basil soup brings together the rich, tangy flavor of tomatoes with the aromatic freshness of basil, all blended into a silky, creamy texture. Perfect for dipping grilled cheese or enjoying on its own, this soup is a comforting and classic favorite that everyone loves.

Ingredients:

• 6 ripe tomatoes, chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• 2 tablespoons olive oil
• 1 teaspoon dried basil (or 2 tablespoons fresh basil, chopped)
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking until softened, about 5 minutes.
2. Add the chopped tomatoes and cook for another 10 minutes until the tomatoes release their juices and soften.
3. Pour in the broth and basil, and bring the soup to a simmer. Let it cook for 15 minutes, allowing the flavors to meld together.
4. Use an immersion blender to puree the soup until smooth, or transfer it to a blender and blend in batches.
5. Stir in the heavy cream, and season with salt and pepper to taste. Heat through for an additional 5 minutes.
6. Serve hot, garnished with fresh basil leaves.

This creamy tomato basil soup is the ultimate comfort food, with the perfect balance of acidity from the tomatoes and creaminess from the heavy cream. The basil adds a touch of freshness and an herbal layer that enhances the soup’s depth. It’s a perfect pairing for a grilled cheese sandwich or simply enjoyed by itself for a hearty lunch or dinner.

Creamy Mushroom Soup

This creamy mushroom soup is rich, earthy, and velvety smooth, with mushrooms taking center stage in every bite. The combination of sautéed onions, garlic, and mushrooms creates a deeply flavorful base, while the cream adds a luxurious finish, making this soup perfect for a cozy, indulgent meal.

Ingredients:

• 2 cups mushrooms, sliced (button, cremini, or a mix)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• 2 tablespoons butter
• 1 tablespoon flour
• Salt and pepper to taste
• Fresh thyme for garnish (optional)

Instructions:

1. Melt the butter in a large pot over medium heat. Add the chopped onion and garlic, cooking for 5 minutes until softened and fragrant.
2. Add the sliced mushrooms to the pot and cook until they release their moisture and begin to brown, about 7-10 minutes.
3. Sprinkle the flour over the mushrooms and stir to coat, cooking for an additional 2 minutes to create a roux.
4. Gradually add the vegetable or chicken broth, stirring to prevent lumps. Bring the soup to a simmer and cook for 15 minutes, allowing the mushrooms to become tender.
5. Use an immersion blender to puree the soup until smooth, or transfer to a blender and blend in batches.
6. Stir in the heavy cream, and season with salt and pepper to taste. Heat through for another 5 minutes.
7. Serve hot, garnished with fresh thyme.

This creamy mushroom soup is a rich and indulgent dish that showcases the earthy flavors of mushrooms in a velvety smooth base. It’s perfect for a warm, comforting meal and pairs beautifully with crusty bread or a side salad. The heavy cream adds a luxurious texture, making each spoonful a treat for the senses.

Creamy Butternut Squash Soup

This creamy butternut squash soup is a sweet, velvety, and slightly spiced dish that’s perfect for autumn or winter. The natural sweetness of the squash, combined with aromatic herbs and a creamy base, creates a comforting and delicious bowl of soup that’s sure to satisfy.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 tablespoons olive oil
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• Fresh sage for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread it out in a single layer on a baking sheet and roast for 25-30 minutes until tender and caramelized.
2. While the squash roasts, heat the remaining olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 5 minutes until softened.
3. Add the roasted squash to the pot, along with the vegetable broth, cinnamon, and nutmeg. Bring to a boil, then reduce the heat and simmer for 10 minutes.
4. Use an immersion blender to puree the soup until smooth, or blend in batches in a regular blender.
5. Stir in the heavy cream, and season with salt and pepper to taste. Heat through for 5 minutes.
6. Serve hot, garnished with fresh sage leaves.

This creamy butternut squash soup is a cozy, comforting dish with a subtle sweetness and warmth from the spices. The smooth, velvety texture is perfect for chilly evenings, and the combination of cinnamon and nutmeg adds a comforting, aromatic flavor. It’s a great way to celebrate the flavors of fall and winter, and it pairs beautifully with a simple salad or a piece of toasted bread.

Note: More recipes​ are coming soon!