Butternut Squash Soup

A bowl of butternut squash soup is like a warm hug on a chilly day. Picture this: you walk into your kitchen, and the sweet aroma of roasting squash fills the air, making you feel all warm and fuzzy inside. The moment you take that first spoonful, it’s a velvety embrace of flavors—sweetness from the squash, a hint of warmth from spices, and just enough creaminess to make you swoon.

This recipe isn’t just any old soup; it’s a delightful memory waiting to happen. I still remember the first time I served it at my family’s Thanksgiving dinner. My aunt took one sip and declared it “the best thing since sliced bread!” (And let me tell you, she was not easily impressed.) Now that’s the kind of endorsement that makes this dish shine!

I’ll never forget the time I made this dish for friends on game night; their delighted reactions were priceless!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Butternut Squash: Look for firm squashes with smooth skin; they should feel heavy for their size.
• Onion: A medium yellow onion works best here; its sweetness balances the flavors beautifully.
• Garlic: Fresh garlic cloves add depth; use about four cloves for maximum flavor.
• Vegetable Broth: Opt for low-sodium broth to control saltiness; homemade is always best if you have it.
• Coconut Milk: Use full-fat coconut milk for creaminess; it enhances the dish’s flavor without overpowering.
• Olive Oil: A drizzle of extra virgin olive oil adds richness; don’t skimp on this step!
• Spices: Ground cumin and nutmeg elevate the flavor profile; they’re essential in achieving that cozy vibe.
• Salt and Pepper: Adjust these according to your taste; seasoning makes all the difference.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Roast the Squash: Preheat your oven to 400°F (200°C). Cut your butternut squash in half lengthwise and scoop out the seeds with a spoon. Drizzle olive oil over each half and sprinkle with salt and pepper before placing them cut-side down on a baking sheet.

Sauté Aromatics: While your squash roasts (around 40-50 minutes), heat olive oil in a large pot over medium heat. Add chopped onions and minced garlic, stirring until softened and fragrant—about five minutes will do.

Add Broth & Spices: Once your onions are translucent and sweet-smelling, pour in vegetable broth along with ground cumin and nutmeg. Bring this lovely mixture to a gentle simmer while waiting for your roasted squash.

Blend It Up!: When your squash is tender (a fork should slide right through), remove it from the oven and scoop out its flesh into your pot using a spoon. Blend everything together using an immersion blender until silky smooth—this is where magic happens!

Add Coconut Milk & Seasoning: Stir in coconut milk to achieve that creamy texture we all adore. Taste your creation and adjust seasoning with salt or more spices if desired.

Serve & Enjoy!: Ladle hot soup into bowls, garnishing with fresh herbs or a swirl of coconut milk if you’re feeling fancy. Grab some crusty bread because trust me—you’ll want something to dip!

Now you have an incredible butternut squash soup that not only warms your belly but also brings smiles around the table! Enjoy every spoonful!

Perfecting the Cooking Process

Start by roasting the butternut squash to caramelize its natural sugars. While it roasts, sauté onions and garlic in a pot. Combine everything, add stock, and blend until creamy perfection.

Add Your Touch

Feel free to swap out butternut squash for sweet potatoes for a different flavor. Add spices like nutmeg or cinnamon to enhance warmth, or top with crispy kale for extra texture.

Storing & Reheating

Store leftover soup in an airtight container in the fridge for up to four days. Reheat on low heat on the stove, stirring occasionally to maintain creaminess without burning.

The first time I made butternut squash soup, my friends couldn’t stop coming back for seconds—who knew such a simple recipe could create such happiness?

FAQ

Can I use frozen butternut squash?

Yes! Frozen butternut squash is convenient and perfectly suitable for this soup recipe; just adjust cooking time accordingly.

How can I make my soup spicier?

Add a pinch of cayenne pepper or some chopped jalapeños while cooking to give your butternut squash soup an exciting kick!

Is there a dairy-free alternative?

Absolutely! Substitute coconut milk or almond milk for cream to keep your butternut squash soup creamy yet dairy-free.

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Creamy Butternut Squash Soup

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Creamy butternut squash soup is a comforting blend of sweet and savory flavors, perfect for chilly nights or festive gatherings.

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: Serves 4
• Category: Soup
• Method: Roasting and Blending
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 medium butternut squash (about 2 lbs)
• 1 medium yellow onion, chopped
• 4 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 cup full-fat coconut milk
• 2 tbsp extra virgin olive oil
• 1 tsp ground cumin
• ½ tsp ground nutmeg
• Salt and pepper to taste

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Instructions

1. Preheat oven to 400°F (200°C). Halve the butternut squash, scoop out seeds, drizzle with olive oil, and season with salt and pepper. Place cut-side down on a baking sheet.
2. Roast the squash for 40-50 minutes until tender.
3. In a large pot, heat olive oil over medium heat. Sauté chopped onions and minced garlic until softened, about 5 minutes.
4. Add vegetable broth, cumin, and nutmeg to the pot. Bring to a simmer.
5. Scoop roasted squash flesh into the pot and blend with an immersion blender until smooth.
6. Stir in coconut milk and adjust seasoning as needed.
7. Serve hot, garnished with fresh herbs or a swirl of coconut milk.

Notes

• For added warmth, consider incorporating spices like cinnamon or cayenne pepper.
•  Substitute butternut squash with sweet potatoes for a different flavor profile.
•  Store leftovers in an airtight container in the fridge for up to four days.

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 250
• Sugar: 6g
• Sodium: 350mg
• Fat: 12g
• Saturated Fat: 10g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 7g
• Protein: 3g
• Cholesterol: 0mg