Creamy and Delicious Butternut Squash Soup Recipe

Nothing warms the soul like a steaming bowl of butternut squash soup on a chilly evening. Imagine diving into a velvety concoction that’s both sweet and savory, with a hint of spice that dances on your palate. Each spoonful promises comfort, the kind that wraps around you like your favorite blanket on a rainy day.

As a child, I remember my grandmother crafting this golden delight every fall when the leaves turned crisp and the air was filled with laughter. Those moments spent in her kitchen were magical; watching her transform simple ingredients into something extraordinary made me realize how food connects us all. Now, I whip up this butternut squash soup whenever I want to relive those cherished memories while creating new ones with family and friends.

One memorable evening, I served this soup at a dinner party, and people kept asking for seconds—my heart swelled with pride.

Essential Ingredients

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

• Butternut Squash: Choose firm squashes without blemishes; they should feel heavy for their size for optimal sweetness.
• Onion: A medium-sized yellow onion adds depth; use fresh ones for better flavor.
• Garlic: Fresh garlic cloves elevate the taste; use whole cloves instead of pre-minced for more aroma.
• Vegetable Broth: Opt for low-sodium broth to control saltiness; homemade is ideal if you have it!
• Coconut Milk: Adds creaminess without dairy; use full-fat coconut milk for richness.
• Ground Cinnamon: Just a pinch enhances the warmth; it’s like autumn in spice form.
• Olive Oil: Use extra virgin olive oil for sautéing; it adds flavor and helps in caramelizing the vegetables.
• Salt & Pepper: Essential for seasoning; adjust according to taste throughout cooking.

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

Let’s Make it together

Sauté the Aromatics: Begin by heating olive oil in a large pot over medium heat. Add diced onions and minced garlic until they soften and become translucent—around 5 minutes—and release their irresistible aroma.

Add the Butternut Squash: Carefully add peeled and cubed butternut squash to the pot. Stir well to coat with oil and cook for an additional 5 minutes until slightly tender.

Pour in Vegetable Broth: Add vegetable broth into the pot until it covers the vegetables completely. Bring everything to a gentle boil before reducing heat and letting it simmer for about 20-25 minutes until the squash is fork-tender.

Blend Until Smooth: Once cooked through, carefully transfer the mixture to a blender or use an immersion blender right in the pot. Blend until smooth and creamy—this is where magic happens!

Add Coconut Milk & Seasonings: Return blended soup back to the pot (if using a blender), then stir in coconut milk along with ground cinnamon. Taste test here—don’t hold back on adjusting salt and pepper levels.

Serve & Enjoy!: Ladle your beautiful butternut squash soup into bowls and garnish as desired (I love adding toasted pumpkin seeds or fresh herbs). Serve hot alongside crusty bread or salad—enjoy every last drop!

Perfecting the Cooking Process

Start by roasting the butternut squash to deepen its flavors. While it roasts, sauté onions and garlic in a pot, then add spices before combining everything for a seamless blend of tastes.

Add Your Touch

Feel free to swap out ingredients like using coconut milk instead of vegetable broth for a creamier texture. You could also toss in some roasted carrots or apples for an unexpected twist!

Storing & Reheating

Store leftover butternut squash soup in an airtight container in the fridge for up to five days. When reheating, do so gently on the stove over low heat to maintain its velvety texture.

I remember the first time I served this dish at a dinner party. My friends couldn’t believe how simple yet elegant it was. They were asking for seconds before they even finished their first bowl!

FAQ

Can I make butternut squash soup vegan?

Absolutely! Just use vegetable broth and coconut milk instead of cream or dairy products.

How can I thicken my butternut squash soup?

For extra thickness, add more roasted squash or use potatoes during cooking.

What can I serve with butternut squash soup?

Crusty bread or a fresh salad pairs perfectly with butternut squash soup for added texture!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Butternut Squash Soup

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• Author: Sophie
• Total Time: 40 minutes
• Yield: Serves 6

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Description

Indulge in the creamy comfort of this butternut squash soup, a perfect blend of sweetness and spice to warm your chilly evenings.

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Ingredients

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

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Instructions

1. In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, cooking until softened (about 5 minutes).
2. Stir in the cubed butternut squash and cook for an additional 5 minutes.
3. Pour in the vegetable broth to cover the vegetables. Bring to a gentle boil, then reduce heat and simmer for 20-25 minutes until the squash is fork-tender.
4. Blend the mixture until smooth using an immersion blender or by transferring it to a blender.
5. Return the soup to the pot, stir in coconut milk and ground cinnamon. Season with salt and pepper to taste.
6. Serve hot, garnished with toasted pumpkin seeds or fresh herbs if desired.

Notes

• For added flavor, roast the butternut squash before adding it to the pot.
•  Experiment with spices like nutmeg or ginger for different flavor profiles.
• Leftover soup can be stored in an airtight container in the fridge for up to five days.

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

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 220
• Sugar: 6g
• Sodium: 360mg
• Fat: 10g
• Saturated Fat: 7g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 6g
• Protein: 4g
• Cholesterol: 0mg