Butternut Squash Soup
Warm, cozy, and velvety smooth — this creamy butternut squash soup is the ultimate comfort in a bowl. Perfect for fall evenings, dinner parties, or just when you need a healthy hug in food form.
🕒 Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Why You’ll Love This Butternut Squash Soup ❤️
- Silky, rich texture without heavy cream
- Packed with warm spices for a comforting flavor
- Naturally dairy-free & vegan-friendly
- Perfect to pair with crusty bread for a satisfying meal
🥣 Creamy Butternut Squash Soup
- Total Time: 45 minutes
- Yield: 6 cups (6 servings) 1x
Description
Warm, creamy butternut squash soup made with coconut milk and aromatic spices. Perfect for chilly nights or holiday gatherings!
Ingredients
- 1 medium butternut squash (about 2 lbs), peeled and diced
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 2 tbsp extra virgin olive oil
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Salt & pepper, to taste
Instructions
1. Peel and dice the butternut squash into uniform cubes. Chop onion and mince garlic.
2. In a large pot over medium heat, warm olive oil. Add onion and cook until translucent (about 5 minutes).
3. Add diced squash and minced garlic; cook for 2–3 minutes.
4. Pour in vegetable broth until it just covers the mixture; add cinnamon, nutmeg, salt, and pepper. Simmer for 20 minutes until squash is tender.
5. Blend with an immersion blender or in a countertop blender until smooth.
6. Stir in coconut milk; taste and adjust seasonings. Serve hot with bread.
Notes
Make ahead: Store in the fridge for up to 5 days or freeze for 3 months.
Roast squash before cooking for a sweeter, deeper flavor.
Try adding ginger or curry powder for a twist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 5g
- Sodium: 400mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
🍽 Ingredients (Serves 6 cups / 6 servings)
- 1 medium butternut squash (about 2 lbs), peeled and diced
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 2 tbsp extra virgin olive oil
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- Salt & pepper, to taste
👩🍳 Step-by-Step Instructions
- Prep Your Veggies 🥕 – Peel and dice the butternut squash into uniform cubes. Chop onion and mince garlic.
- Sauté the Aromatics – In a large pot over medium heat, warm olive oil. Add onion and cook until translucent (about 5 minutes).
- Build the Base – Stir in diced squash and minced garlic; cook for 2–3 minutes.
- Simmer & Season – Pour in vegetable broth until it just covers the mixture. Add cinnamon, nutmeg, salt, and pepper. Simmer for 20 minutes or until squash is fork-tender.
- Blend to Perfection – Using an immersion or countertop blender, puree until silky smooth.
- Make It Creamy – Stir in coconut milk, taste, and adjust seasonings. Serve hot with fresh bread.
💡 Pro Tips & Tricks
- Make Ahead – Soup stores beautifully for 4–5 days in the fridge. Flavors deepen overnight!
- Freezer Friendly – Cool completely, then freeze in airtight containers for up to 3 months.
- Extra Depth – Roast the squash beforehand for a slightly smoky, sweeter flavor.
📊 Nutrition Information (Per 1 cup serving)
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 cup | 210 | 3g | 23g | 13g | 4g | 5g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation.
❓ FAQs
Can I use frozen butternut squash?
Yes! Reduce simmer time by a few minutes since frozen squash cooks faster.
Can I swap coconut milk for cream?
Absolutely — heavy cream or half-and-half work for a richer texture.
What spices pair well?
Try ginger, curry powder, or smoked paprika for unique twists.