** A bowl of creamy butternut squash soup with a swirl of cream and toasted seeds on top, served with a slice of crusty bread.
Butternut squash soup is the ultimate comfort food, perfect for chilly days. It’s creamy, flavorful, and easy to make, with just a few simple ingredients. The natural sweetness of the butternut squash combined with savory seasonings makes this soup a crowd-pleaser.
Introduction
This creamy butternut squash soup recipe is a simple, cozy dish that’s perfect for fall and winter. It’s naturally sweet, smooth, and velvety, with a touch of spice to balance the flavor. It’s a vegan-friendly soup, but you can easily add cream or dairy for a richer texture.
It’s a great meal on its own or served as a starter to a bigger dinner. It also freezes well, so make a big batch and enjoy it throughout the week.
Why You’ll Love This Butternut Squash Soup
- Creamy texture: Smooth, velvety, and perfectly comforting.
- Naturally sweet: The butternut squash adds a natural sweetness without being overpowering.
- Easy to make: Just roast the squash and blend with a few simple ingredients.
- Vegan and gluten-free: Perfect for a variety of dietary needs.
- Make ahead and freeze: This soup stores well and tastes even better the next day.
Ingredients for Butternut Squash Soup
Ingredients:
- Butternut squash (1 medium): Peeled, seeded, and cubed.
- Olive oil (2 tablespoons): For roasting.
- Yellow onion (1, chopped): Adds sweetness and depth of flavor.
- Garlic (3 cloves, minced): For aromatic depth.
- Vegetable broth (4 cups): Base for the soup.
- Coconut milk (1 can, full-fat): For creaminess and rich flavor.
- Ground ginger (1 teaspoon): Adds warmth and spice.
- Ground cinnamon (1/2 teaspoon): For subtle sweetness.
- Salt (1 teaspoon): To balance the flavor.
- Black pepper (1/2 teaspoon): Adds seasoning.
Butternut Squash Soup Recipe Step-by-Step
Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 4–6
- 1. Preheat the oven. Preheat oven to 400°F (200°C).
- 2. Roast the squash. Toss cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway through, until tender.
- 3. Sauté the aromatics. In a large pot, heat olive oil over medium heat. Sauté chopped onion and minced garlic until soft, about 5 minutes.
- 4. Make the soup base. Add the roasted squash, vegetable broth, coconut milk, ginger, cinnamon, salt, and pepper to the pot. Bring to a simmer for 10 minutes.
- 5. Blend the soup. Use an immersion blender to blend the soup until smooth, or transfer in batches to a blender.
- 6. Serve. Ladle the soup into bowls and swirl with a little extra coconut milk. Garnish with toasted pumpkin seeds or croutons.
Reader Review: “This soup is so creamy and comforting! The coconut milk gives it a richness that’s perfect for fall.”
Tips for Perfect Butternut Squash Soup
- Use an immersion blender: It makes blending the soup easy without transferring to a blender.
- Roast the squash until tender: Roasting brings out the natural sweetness in the squash.
- Make it spicier: Add a pinch of cayenne pepper for a spicy kick.
Variations & Substitutions
- Add apple: For extra sweetness and flavor, add a chopped apple when cooking the squash.
- Use a different milk: Substitute coconut milk for almond milk or oat milk.
Storing & Reheating
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Reheat: Reheat in the microwave or on the stove until heated through.
Serving Suggestions & Pairings
- Serve with toasted bread or grilled cheese for a classic pairing.
- Pair with a green salad or roasted vegetables for a light, healthy meal.
If you make this butternut squash soup, leave a rating and comment! How did you like the creamy texture? Did you add any extra spices?