Catch the aroma of roasted butternut squash wafting through your kitchen as you prepare this heartwarming soup. Imagine a bowl brimming with velvety goodness that wraps you in warmth like a cozy blanket on a chilly evening.
Jump to:
It’s a crisp autumn day, and you decide to whip up some butternut squash soup. You chop those vibrant orange beauties, roast them until caramelized, and blend them into a creamy delight that’s the very definition of comfort food.
Why You'll Love This Recipe
- This delightful butternut squash soup is incredibly simple to prepare; even your dog could probably do it if he had thumbs.
- Its rich flavor profile balances sweetness with earthy undertones.
- Visually stunning with its golden hue, it shines on any dinner table.
- Perfect for lunch or dinner, its versatility makes it a year-round favorite.
I once made this recipe for my family during a particularly rainy week; their smiles were worth every ounce of effort!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Butternut Squash: Look for firm squashes with smooth skin; they should feel heavy for their size.
- Onion: A medium yellow onion works best; its sweetness complements the squash beautifully.
- Garlic: Fresh garlic cloves add depth; don’t skimp on this aromatic wonder.
- Vegetable Broth: Use low-sodium broth for better control over saltiness; homemade is even better!
- Coconut Milk: For creaminess and a hint of sweetness; use full-fat for the richest texture.
- Olive Oil: A drizzle helps to roast the vegetables perfectly; it adds an extra layer of flavor.
- Salt & Pepper: Essential for seasoning; adjust according to your taste preference.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Preheat your oven to 400°F (200°C), and grab your trusty baking sheet because we’re about to roast some veggies!
Roast the Butternut Squash: Cut the squash in half lengthwise and scoop out the seeds. Drizzle olive oil over each half to enhance roasting flavors while ensuring nothing gets stuck.
Add Aromatics: Dice your onion and garlic while waiting for the oven to heat up. These little gems are going to add layers of divine taste!
Roasting Time!: Place the squash cut-side down on a baking sheet alongside diced onions. Roast for about 25-30 minutes until the squash is tender and lightly caramelized.
Scoop It Up!: Once cool enough to handle, scoop out the flesh from the roasted squash and add it along with roasted onions into a blender or pot.
Add Liquids: Pour in vegetable broth and coconut milk over your roasted mixture. Blend until silky smooth—this is where the magic happens!
Season It Right!: Taste your creation and add salt and pepper as needed. If you want an extra kick, feel free to sprinkle in some cayenne pepper!
Serve warm in bowls topped with a swirl of coconut milk or fresh herbs. Your friends will think you’re an elite chef now!
Enjoy every creamy spoonful of this comforting butternut squash soup that warms both body and soul!
You Must Know
- The secret to a creamy texture is blending until smooth, ensuring every sip feels luxurious.
- Using fresh butternut squash brings out the natural sweetness, making your soup incredibly flavorful.
- Don’t forget to season generously!
- A little salt and pepper can elevate the dish from good to “wow.”
Perfecting the Cooking Process
To make the most of your time, roast the butternut squash first while sautéing onions and garlic. This way, everything cooks in harmony and melds beautifully.
Add Your Touch
Feel free to swap coconut milk for heavy cream for a dairy-free version or add ginger for an extra kick. Personalizing the soup makes it uniquely yours!
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to five days. When reheating, warm gently on the stove over low heat for best results.
Chef's Helpful Tips
- Use ripe squash for optimal sweetness; avoid overcooking vegetables as they can lose their vibrant color.
- Always taste before serving to adjust seasoning as needed.
I remember making butternut squash soup on a chilly night with friends, and their smiles said it all—comfort was served!
FAQ
What can I substitute for butternut squash in this recipe?
Sweet potatoes or pumpkin work well as alternatives for butternut squash soup.
How do I make my soup thicker?
Blend longer or add a potato for additional creaminess to your soup.
Can I freeze butternut squash soup?
Yes, freeze it in portions for easy meals later; just thaw and reheat when ready!
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Print
Creamy Butternut Squash Soup
- Total Time: 45 minutes
- Yield: Serves 4
Description
Warm up with this velvety butternut squash soup, bursting with flavor and perfect for any occasion. It’s an easy recipe that’s sure to impress!
Ingredients
- 2 cups butternut squash, peeled and cubed
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 2 tbsp olive oil
- Salt and pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the butternut squash with olive oil, salt, and pepper; spread on a baking sheet. Roast for 25–30 minutes until tender.
- In a skillet, sauté onion and garlic until translucent.
- Scoop the roasted squash flesh into a blender along with the sautéed onion and garlic.
- Add vegetable broth and coconut milk; blend until smooth.
- Adjust seasoning with salt and pepper as needed. Serve warm, garnished with herbs or a swirl of coconut milk.
Notes
- For added flavor, consider adding a pinch of cayenne pepper or fresh ginger during blending.
- To make this soup thicker, blend longer or add a small potato before blending.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 6g
- Sodium: 390mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
