Butternut Squash Soup Recipe (Turkish-Style Creamy Soup)
This butternut squash soup recipe is a creamy and comforting dish made with roasted vegetables, warm spices, and a smooth texture. Inspired by Turkish flavors, it is easy to make and perfect for cold days.
Ingredients
- 1 medium butternut squash peeled and diced
- 1 carrot chopped
- 1 apple chopped
- 1 onion diced
- 2 cloves garlic minced
- 4 cups vegetable broth
- 2 tbsp olive oil
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- salt and black pepper to taste
- 1/2 cup coconut milk or cream optional
Instructions
- Preheat oven to 400°F (200°C)
- Place squash, carrot, apple, and onion on a baking tray
- Drizzle with olive oil, season with salt and pepper, and toss well
- Roast for 30–40 minutes until vegetables are soft and slightly caramelized
- Heat olive oil in a large pot and sauté garlic for 1 minute
- Add roasted vegetables to the pot
- Pour in vegetable broth and bring to a simmer
- Cook for 10–15 minutes to blend flavors
- Add cinnamon and nutmeg and stir well
- Blend until completely smooth using an immersion blender
- Add coconut milk if you want a creamier texture
- Adjust seasoning with salt and pepper
- Serve hot
Notes
Roasting the vegetables enhances the natural sweetness and creates a deeper flavor. You can skip coconut milk for a lighter version or add more for extra creaminess.