Butternut Squash Soup

Why You’ll Love This Recipe

Butternut Squash Soup is the perfect balance of sweetness and savory flavor. The roasting process enhances the natural sweetness of the squash, while the aromatic spices like cinnamon, nutmeg, and ginger add a warm depth of flavor. The creamy texture of the soup, achieved with a splash of heavy cream or coconut milk, makes it smooth and satisfying. It’s easy to make, healthy, and perfect for meal prep, making it a versatile addition to your recipe collection. Plus, it’s naturally vegan and gluten-free, so it’s a crowd-pleasing option for any dietary preference!

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 4 cups vegetable broth (or chicken broth for a non-vegan version)
• 1/2 cup coconut milk (or heavy cream for a richer option)
• Salt and pepper, to taste
• Optional garnishes: fresh thyme, roasted pumpkin seeds, a swirl of cream, or croutons

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Roast the butternut squash:

• Preheat your oven to 400°F (200°C).
• Spread the cubed butternut squash on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
• Roast the squash in the preheated oven for 25-30 minutes, or until the squash is tender and slightly caramelized, flipping halfway through for even roasting.

2. Cook the aromatics:

• In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes, or until softened and translucent.
• Add the minced garlic, ginger, cinnamon, and nutmeg to the onions. Stir and cook for another 1-2 minutes, until fragrant.

3. Blend the soup:

• Once the butternut squash is roasted, add it to the pot with the onions and spices. Pour in the vegetable broth and bring the mixture to a simmer. Cook for another 5 minutes to allow the flavors to meld together.
• Using an immersion blender, blend the soup directly in the pot until smooth and creamy. Alternatively, you can transfer the soup in batches to a blender. Be careful as the soup will be hot!

4. Add the creaminess:

• After blending, return the soup to the pot if you used a blender. Stir in the coconut milk (or heavy cream) to add richness and creaminess. Taste and adjust the seasoning with salt and pepper.

5. Serve and enjoy:

• Ladle the soup into bowls and garnish with your choice of toppings, such as fresh thyme, roasted pumpkin seeds, a drizzle of cream, or crispy croutons. Serve immediately and enjoy the comforting warmth of this fall favorite!

Servings and timing

• Servings: 4-6
• Total time: 1 hour
  • Prep time: 15 minutes
  • Cook time: 45 minutes

Variations

• Add some spice: For a spicy kick, add a pinch of cayenne pepper or red pepper flakes to the soup while cooking the onions and garlic.
• Coconut milk variation: For a richer, more decadent soup, swap coconut milk for heavy cream or add both for extra creaminess.
• Roasted vegetables: Add other roasted vegetables like carrots, sweet potatoes, or apples for a more complex flavor profile.
• Herb addition: Try adding a sprig of rosemary or fresh sage while simmering the soup for an herby aroma and depth of flavor.

Storage/Reheating

• Storage: Store leftover Butternut Squash Soup in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months.
• Reheating: Reheat on the stovetop over medium heat, stirring occasionally. Add a little extra broth or cream if the soup becomes too thick during storage.

FAQs

Can I make this soup ahead of time?

Yes! Butternut Squash Soup can be made ahead and stored in the refrigerator for up to 4 days or frozen for up to 3 months. Just reheat before serving and add any additional cream if needed.

Can I use frozen butternut squash?

Yes, you can use frozen butternut squash to save time. Just skip the roasting step, and add the frozen squash directly to the pot with the broth and other ingredients. You may need to cook it slightly longer to soften.

Can I make this soup without coconut milk?

Yes, you can use heavy cream, half-and-half, or even a splash of milk as a substitute for coconut milk. If you prefer a dairy-free option, coconut milk is the best substitute for richness.

How can I make the soup thicker?

If you like your soup thicker, you can add more roasted squash or cook it for a longer time to let it reduce. You can also stir in some mashed potatoes for a creamy, thicker consistency.

How do I get my soup extra smooth?

If you want an ultra-smooth texture, strain the soup through a fine-mesh sieve after blending to remove any small bits or fibers from the squash.

Conclusion

Butternut Squash Soup is the perfect warm and comforting dish for any occasion. Its smooth, creamy texture, rich flavors, and sweet undertones make it a wonderful fall or winter meal. Whether you’re serving it as a starter for a dinner party, as a lunch, or enjoying a bowl to cozy up on a chilly day, this soup is a guaranteed crowd-pleaser. Its simple, wholesome ingredients also make it a great dish for meal prepping, so you can enjoy the flavors of fall whenever you like!

Butternut Squash Soup

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Butternut Squash Soup is a creamy, velvety soup with naturally sweet roasted butternut squash, aromatic spices, and a hint of creaminess. It’s the perfect fall dish, hearty and comforting, ideal for cozy nights or special occasions.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4-6 servings
• Category: Soup
• Method: Roasting, Simmering, Blending
• Cuisine: American

Ingredients

1. 1 medium butternut squash, peeled, seeded, and cubed
2. 2 tablespoons olive oil
3. 1 medium onion, chopped
4. 2 cloves garlic, minced
5. 1 teaspoon ground ginger
6. 1/2 teaspoon ground cinnamon
7. 1/4 teaspoon ground nutmeg
8. 4 cups vegetable broth (or chicken broth for a non-vegan version)
9. 1/2 cup coconut milk (or heavy cream for a richer option)
10. Salt and pepper, to taste
11. Optional garnishes: fresh thyme, roasted pumpkin seeds, a swirl of cream, or croutons

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 400°F (200°C). Spread cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes, flipping halfway through, until tender and caramelized.

1. In a large pot, heat 1 tablespoon of olive oil over medium heat. Sauté the chopped onion for 5-7 minutes until softened. Add minced garlic, ginger, cinnamon, and nutmeg, and cook for another 1-2 minutes until fragrant.
2. Once the squash is roasted, add it to the pot with the onions and spices. Pour in the vegetable broth and bring the mixture to a simmer for 5 minutes.
3. Blend the soup using an immersion blender until smooth and creamy. Alternatively, transfer to a blender in batches. Return to the pot if using a blender.
4. Stir in coconut milk (or heavy cream). Taste and adjust seasoning with salt and pepper.
5. Ladle the soup into bowls and garnish with fresh thyme, roasted pumpkin seeds, cream swirl, or croutons. Serve immediately and enjoy!

Notes

1. For a spicier soup, add a pinch of cayenne pepper or red pepper flakes while cooking the onions.
2. Use coconut milk for a dairy-free option; heavy cream or half-and-half for a richer texture.
3. To add complexity, try adding roasted carrots, sweet potatoes, or apples to the soup.
4. For added flavor, toss in a sprig of rosemary or sage while simmering.

Nutrition

• Serving Size: 1 bowl
• Calories: 220
• Sugar: 12g
• Sodium: 500mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 6g
• Protein: 2g
• Cholesterol: 0mg