Why You’ll Love This Recipe

Butternut Squash Soup is a luxurious, ultra-creamy dish that captures the cozy essence of fall and winter. With its velvety texture and rich, slightly sweet flavor, this soup makes a comforting meal that’s perfect for chilly days. It’s easy to prepare, packed with nutrients, and can be dressed up with your favorite toppings for added texture and taste.

ingredients

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

butternut squash (peeled, seeded, and cubed)olive oiloniongarlicvegetable brothcoconut milk or heavy creamnutmegcinnamonsaltpepperoptional toppings: roasted pumpkin seeds, a swirl of cream, or fresh herbs

directions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Toss the butternut squash cubes with olive oil, salt, and pepper. Spread them out on the baking sheet and roast for 25-30 minutes, or until tender and lightly caramelized.

In a large pot, heat a little olive oil over medium heat. Add the chopped onion and garlic, sautéing until fragrant and translucent.

Add the roasted butternut squash to the pot along with the vegetable broth. Bring to a simmer and cook for 5-10 minutes to let the flavors meld.

Remove from heat. Use an immersion blender to puree the soup until completely smooth and creamy. Alternatively, you can carefully transfer the soup to a blender in batches.

Stir in the coconut milk or heavy cream. Add nutmeg and cinnamon, adjusting seasoning to taste with additional salt and pepper if needed.

Return the soup to low heat and warm through, then serve hot with your choice of toppings.

Servings and timing

This recipe yields approximately 6 servings.Preparation time: 15 minutesRoasting time: 25-30 minutesSimmering and blending time: 15 minutesTotal time: 55-60 minutes

Variations

Add a diced apple or carrot while roasting for a touch of natural sweetness.

Incorporate a pinch of cayenne pepper or chili flakes for a subtle kick.

Use chicken broth instead of vegetable broth for a non-vegetarian version.

Top with crispy bacon bits for extra savoriness.

Swirl in pesto or herbed oil for an aromatic finish.

storage/reheating

Store butternut squash soup in an airtight container in the refrigerator for up to 5 days.Reheat gently on the stovetop over low-medium heat, stirring occasionally.You can also freeze the soup for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use frozen butternut squash?

Yes, frozen cubed butternut squash works well and saves prep time.

What if I don’t have an immersion blender?

A standard blender or food processor can be used; just be careful with hot liquids.

Is this soup vegan?

If you use coconut milk and vegetable broth, it is fully vegan.

Can I make it thicker?

Use less broth or add a cooked potato to make the soup thicker.

Can I add protein to this soup?

Yes, adding cooked chicken, chickpeas, or lentils can make it a hearty meal.

What spices pair well with butternut squash?

Nutmeg, cinnamon, sage, thyme, and curry powder all complement the flavor beautifully.

Can I prepare it ahead of time?

Absolutely, it tastes even better after the flavors have a chance to develop.

What can I use instead of coconut milk?

Heavy cream, half-and-half, or a dairy-free milk of your choice are good substitutes.

Is butternut squash soup healthy?

Yes, it’s packed with vitamins A and C, fiber, and antioxidants.

Can I make it spicy?

Yes, add a pinch of cayenne pepper or a chopped chili for heat.

Conclusion

Butternut Squash Soup is the ultimate comfort food, delivering mega creaminess and deep, cozy flavors with every spoonful. Whether you serve it as a starter or a main course, this easy-to-make soup is sure to become a go-to favorite for nourishing meals throughout the colder months.