Creamy Butternut Squash Soup Recipe

The aroma of roasted butternut squash wafts through the kitchen like a warm hug on a chilly day. With a velvety texture and the perfect blend of sweet and savory, butternut squash soup is pure comfort in a bowl.

Picture this: it’s a crisp autumn evening, leaves are falling like confetti from the trees, and you find yourself craving something cozy. This butternut squash soup is exactly what you need to wrap your hands around while you binge-watch your favorite show or chat with loved ones.

I remember the first time I whipped up this butternut squash soup for my family; they were mesmerized by its rich flavor and beautiful color—it vanished faster than my dog at dinner time!

Essential Ingredients

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

• Butternut Squash: Opt for firm, heavy squashes; they should feel solid and have a smooth skin for the best flavor.
• Onion: A medium onion adds sweetness; yellow onions work best for that deep flavor profile.
• Garlic: Fresh garlic gives an aromatic kick; use 3-4 cloves depending on your taste preference.
• Vegetable Broth: Use low-sodium broth to control saltiness; homemade is always best if you have it!
• Coconut Milk: Adds creaminess without the dairy; opt for full-fat coconut milk for extra richness.
• Olive Oil: A splash of olive oil enhances flavors when sautéing vegetables.
• Spices (Nutmeg & Cinnamon): These warm spices elevate the soup’s flavor; a little goes a long way!

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

Let’s Make it together

Prepare Your Ingredients: Start by peeling and cutting the butternut squash into cubes; it’s like carving out little orange treasures from nature’s bounty. Chop the onion and mince the garlic while letting their aromas fill your kitchen.

Sauté the Vegetables: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add diced onions and sauté until they become translucent and release their sweet fragrance—about 5 minutes. Toss in minced garlic next!

Add Squash and Broth: Stir in those glorious butternut squash cubes along with 4 cups of vegetable broth. Bring to a simmer and watch as the colors meld beautifully together—let it cook for about 25 minutes until everything is tender.

Puree Until Smooth: Using an immersion blender (or carefully transferring to a regular blender), puree the mixture until silky smooth. If you’re feeling fancy (and brave), add some coconut milk before blending for that extra creaminess!

Season to Perfection: Return the blended soup to heat and stir in nutmeg and cinnamon—adjust seasoning with salt and pepper as needed. Taste it! You deserve that first spoonful (and maybe second).

Enjoy piping hot! Serve garnished with fresh herbs or croutons for added crunch—dive into that bowl of comfort without hesitation!

Now grab your favorite blanket because this creamy butternut squash soup is ready to warm both your stomach and soul!

Perfecting the Cooking Process

Start by roasting the butternut squash to enhance its sweetness, then sauté onions and garlic for aromatic goodness. Blend until silky smooth for the best texture.

Add Your Touch

Feel free to swap out butternut squash for pumpkin or add spices like curry powder for a twist. A dash of cream can take it to gourmet status.

Storing & Reheating

Store leftover soup in an airtight container in the fridge for up to five days. Reheat gently on the stove, adding a splash of water if necessary.

My first attempt at making butternut squash soup was a hilarious disaster; I accidentally blended in an entire onion! The tears were real, but so was the love from friends who helped me finish it anyway.

FAQ

What can I use instead of butternut squash?

You can use pumpkin or sweet potatoes as great alternatives in this recipe.

How do I make my soup creamier?

Adding coconut milk or heavy cream will elevate the creaminess significantly.

Can I freeze butternut squash soup?

Yes, this soup freezes well; just be sure to cool it completely before freezing.

Print

Creamy Butternut Squash Soup

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• Author: Rachel Simmons
• Total Time: 40 minutes
• Yield: Serves 4

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Description

Creamy Butternut Squash Soup is a warm, velvety delight that blends sweet squash with aromatic spices, perfect for cozy evenings or gatherings.

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Ingredients

Scale 1x2x3x

• 1 medium butternut squash
• 1 medium onion
• 3–4 cloves garlic
• 4 cups vegetable broth
• 1 cup coconut milk
• 2 tablespoons olive oil
• nutmeg
• cinnamon

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Instructions

1. Prepare your ingredients: Peel and cube the butternut squash, chop the onion, and mince the garlic.
2. Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add onion and sauté until translucent (about 5 minutes). Add minced garlic and cook for another minute.
3. Add squash and broth: Stir in butternut squash cubes and vegetable broth. Bring to a simmer and cook for about 25 minutes until tender.
4. Puree until smooth: Use an immersion blender or transfer to a regular blender to blend the soup until silky smooth. Stir in coconut milk before blending for extra creaminess.
5. Season to taste: Return the blended soup to heat, adding nutmeg, cinnamon, salt, and pepper as needed.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Blending
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 195
• Sugar: 4g
• Sodium: 320mg
• Fat: 8g
• Saturated Fat: 6g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 6g
• Protein: 3g
• Cholesterol: 0mg

Keywords: For added sweetness, roast the butternut squash before adding it to the soup. Feel free to substitute butternut squash with pumpkin or sweet potatoes for a different flavor profile. Garnish with fresh herbs or croutons for extra texture.