Gather the ingredients for this rich and creamy butternut squash soup, a golden bowl of comfort that’s perfect for lunch, dinner, or a holiday starter.
Cut the onion into small pieces. Peel and finely chop the garlic and ginger.
Using a vegetable peeler, remove the tough skin of the butternut squash. Cut it in half lengthwise, scoop out the seeds, then chop the flesh into bite-sized cubes.
In a large pot, heat the butter and olive oil over medium heat. Add garlic and ginger first, then onion. Stir in the cinnamon stick and rosemary. Cook until the onions are lightly golden and fragrant.
Add the peeled, diced butternut squash. Stir well and sauté for 3–4 minutes to combine flavors.
Pour in the broth, season with salt and pepper, and bring to a boil. Reduce heat and simmer for 15–20 minutes, until the squash is tender.
Remove the cinnamon stick. Use an immersion blender to puree the soup until smooth. (If using a countertop blender, work in batches and be careful with hot liquids.)
For an ultra-smooth texture, pour the blended soup through a fine mesh strainer into another pot or bowl. Press gently with a spoon to extract all the liquid, leaving fibrous bits behind.
Stir in cream or coconut milk for extra creaminess. Adjust seasoning if needed.
Ladle into bowls, garnish as desired, and serve hot.
