Velvety Butternut Squash Soup

Name: Velvety Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil; 1 large onion, chopped; 2 cloves garlic, minced; 4 cups butternut squash, peeled and cubed; 2 carrots, sliced; 4 cups vegetable broth; 1/2 tsp ground cumin; 1/2 tsp ground cinnamon; 1/4 tsp nutmeg; Salt and pepper to taste; 1/2 cup coconut milk; Fresh thyme for garnish

🕒 Prep: 15 min

🔥 Cook: 30 min

🍽 Serves: 4

★★★★★

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This Velvety Butternut Squash Soup is a perfect blend of cozy and comforting flavors that brighten up any chilly day. It's creamy, rich, and packed with aromatic spices, making it a delightful treat for your taste buds.

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Ingredients for Velvety Butternut Squash Soup

Olive oil serves as the base for sautéing, adding a subtle richness to the soup. Onion and garlic bring a savory depth that enhances the sweetness of the squash. The star of the show, butternut squash, provides a naturally creamy texture and slightly sweet flavor. Carrots complement the squash with additional sweetness and nutrients. Vegetable broth is the liquid that binds all the flavors together. A blend of cumin, cinnamon, and nutmeg adds warmth and complexity. Finally, coconut milk gives the soup its velvety finish, while fresh thyme adds a pop of freshness as a garnish.

Tips & Tricks

If you prefer a thicker soup, reduce the amount of vegetable broth slightly.
For a spicy kick, add a pinch of cayenne pepper.
Prepare the butternut squash ahead of time by peeling and cubing it, storing it in the fridge to save time on the day you cook.

Serving Suggestions

This soup pairs wonderfully with a slice of crusty sourdough bread or a simple green salad. It also works well as a starter for a larger meal.

Frequently Asked Questions

Can I freeze this soup?: Yes, it freezes beautifully. Just let it cool completely before transferring it to an airtight container.
What can I use instead of coconut milk?: You can substitute with almond milk or heavy cream if you're not concerned about keeping it vegan.

Velvety Butternut Squash Soup Recipe Walkthrough

Start by heating your olive oil in a large pot over medium heat. Toss in the chopped onion and garlic, letting them sauté until they turn translucent and aromatic, which should take about 5 minutes.

Next, add your cubed butternut squash and sliced carrots to the pot. Stir them around and let them cook for another 5 minutes. This helps to start the caramelization process, enhancing their natural sweetness.

Pour in the vegetable broth and bring the mixture to a gentle boil. Once boiling, reduce the heat to a simmer and let the vegetables cook until tender. This should take about 20 minutes, giving you time to prepare any sides or set the table.

Once the veggies are soft, stir in the ground cumin, cinnamon, nutmeg, and season with salt and pepper. These spices will infuse the soup with a cozy aroma and flavor.

Now, it's time to blend. Use an immersion blender directly in the pot for ease, or, if you prefer, transfer the soup in batches to a countertop blender. Blend until smooth and creamy.

Return the soup to the pot (if you've used a countertop blender) and stir in the coconut milk. Heat the soup through again, making sure everything is well combined.

Ladle the soup into bowls and garnish with a sprig of fresh thyme to serve.

Why You'll Love This Recipe

Easy to make with simple, wholesome ingredients.
Rich, creamy texture without any dairy.
Perfectly spiced with a hint of warmth and sweetness.
Vegan and gluten-free, suitable for various dietary preferences.

Ingredients

2 tbsp olive oil

1 large onion, chopped

2 cloves garlic, minced

4 cups butternut squash, peeled and cubed

2 carrots, sliced

4 cups vegetable broth

1/2 tsp ground cumin

1/2 tsp ground cinnamon

1/4 tsp nutmeg

Salt and pepper to taste

1/2 cup coconut milk

Fresh thyme for garnish

Step-by-step Instructions

1. In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent.

2. Add cubed butternut squash and sliced carrots, cook for 5 minutes, stirring occasionally.

3. Pour in vegetable broth, bring to a boil, then reduce heat to a simmer. Cook until vegetables are tender, about 20 minutes.

4. Stir in ground cumin, cinnamon, nutmeg, salt, and pepper. Mix well.

5. Use an immersion blender to puree the soup until smooth and creamy. Alternatively, blend in batches in a countertop blender.