Hearty Butternut Squash Soup

🕒 Prep: 15 min
🔥 Cook: 45 min
🍽 Serves: 6
★★★★★
Be the First to Review!

As the leaves start to turn and the air becomes crisp, there's nothing like a warm bowl of hearty butternut squash soup to bring comfort to your day. This recipe combines the natural sweetness of squash with warm spices and creamy coconut milk, creating a dish that's both nourishing and satisfying.

Ingredients for Hearty Butternut Squash Soup

The star of this dish is, of course, the butternut squash, which brings a natural sweetness and creamy texture. Olive oil is used to roast the squash and sauté the aromatics, adding a layer of richness. A medium onion provides a savory base, while garlic infuses the soup with a warm, inviting aroma. The spices—ground cinnamon and ground nutmeg—enhance the squash's sweetness and add depth. Vegetable broth is the liquid foundation, creating a flavorful base, and coconut milk adds a creamy, luscious finish. Finally, you adjust the seasoning with salt and pepper to taste.

Tips & Tricks

  • If you’re short on time, you can microwave the squash for a few minutes before roasting—it’ll cook quicker.
  • For a thicker soup, reduce the amount of broth by half a cup.
  • Use a spoon to test the squash's tenderness; it should pierce easily.

Serving Suggestions

This soup pairs wonderfully with a slice of crusty bread or a side salad. For a more substantial meal, consider serving it alongside a grain-based dish like quinoa or farro. A sprinkle of toasted pumpkin seeds on top adds a delightful crunch and a touch of elegance.

Frequently Asked Questions

Can I use frozen butternut squash?
Yes, frozen squash can be a convenient alternative, though you might miss out on some flavor depth from roasting fresh squash.
Is there a substitute for coconut milk?
Absolutely! You can use any plant-based milk such as almond or cashew milk for a slightly different flavor profile.
How long does this soup last?
Stored in an airtight container, it should last up to 5 days in the refrigerator or 3 months in the freezer.

Hearty Butternut Squash Soup Recipe Walkthrough

First, preheat your oven to 400°F (200°C). This is the key to roasting the butternut squash to perfection. While the oven heats, cut the squash in half lengthwise and scoop out the seeds with a spoon. Drizzle the cut sides with olive oil and place them face down on a baking sheet. This allows the squash to caramelize beautifully as it roasts for 45-50 minutes.

While the squash is roasting, heat a couple of tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and sauté until it's soft and translucent. This usually takes about 5 minutes. Then, toss in the garlic, cinnamon, and nutmeg—stirring for just a minute or two until fragrant. This will set a wonderful base for your soup.

Once the squash is tender, scoop out the flesh and add it to the pot with the sautéed onions and spices. Pour in the vegetable broth and bring everything to a gentle simmer. Let this cook together for about 10 minutes to allow the flavors to meld.

Now comes the fun part—pureeing. Use an immersion blender to blend the soup until smooth. If you don't have one, you can carefully transfer the soup in batches to a regular blender. Next, stir in the coconut milk for a creamy finish. Taste and season with salt and pepper as needed. Heat through, and your soup is ready to serve.

Why You'll Love This Recipe

  • Rich, creamy texture without any dairy.
  • Perfect balance of sweet and savory flavors.
  • Easy to make with just a few simple steps.
  • Uses seasonal ingredients for ultimate freshness.
  • Freezes well for meal prep or future meals.

Ingredients

1 medium butternut squash (
3 lbs)
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4 cups vegetable broth
1 cup coconut milk
Salt and pepper to taste

Step-by-step Instructions

1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and remove seeds.
3. Drizzle olive oil over squash halves and place them cut side down on a baking sheet.
4. Roast for 45-50 minutes until tender.
5. In a large pot, heat olive oil over medium heat and sauté onions until translucent.
6. Add garlic, cinnamon, and nutmeg, stirring for 1-2 minutes until fragrant.
7. Scoop out roasted squash into the pot and add vegetable broth.
8. Bring to a simmer and cook for 10 minutes.
9. Puree the mixture using an immersion blender until smooth.
10. Stir in coconut milk, season with salt and pepper, and heat through.
11. Serve warm garnished with a swirl of coconut milk.

Ratings and Comments

Thank you for your rating!