This cozy butternut squash soup is smooth and creamy, making it perfect for chilly days. It’s full of sweet squash flavor and gets a kick from warm spices!
I love how easy it is to whip up. Just roast the squash, blend, and enjoy a bowl of happiness. Perfect with some crunchy bread on the side! 🍞
Key Ingredients & Substitutions
Butternut Squash: This is the star ingredient! Look for squashes that feel heavy for their size with a smooth, beige skin. If you can’t find it, pumpkin or sweet potatoes can work in a pinch.
Olive Oil: I prefer extra virgin olive oil for its flavor. You can substitute it with melted coconut oil or avocado oil, especially for a slightly different taste.
Onion: Yellow onions are my go-to for sweetness. If you have a sensitivity to onions, feel free to use leeks or shallots instead. They add a mild flavor without overpowering the soup.
Broth: Vegetable broth keeps it vegetarian, but chicken broth adds a wonderful richness. Use homemade if possible, but store-bought works fine!
Coconut Milk: This gives the soup its creamy texture. You can swap it out for heavy cream or nut milk (like cashew or almond), but the flavor will be different. Coconut milk is my favorite because it adds a tropical touch!
How Do I Prepare the Butternut Squash Properly?
Cutting butternut squash can be tricky! To make it easier and safer, here are some steps:
- First, microwave the squash for about 30 seconds. This softens it slightly, making it easier to cut.
- Use a sharp knife, slice off the ends, and then carefully cut it in half lengthwise.
- Scoop out the seeds using a spoon, then peel the skin with a vegetable peeler or knife.
- Finally, cube the squash into even pieces for even roasting.
Roasting brings out the natural sweetness, giving the soup a rich flavor. Enjoy your time in the kitchen!
Butternut Squash Soup
Ingredients You’ll Need:
For the Soup:
- 1 medium butternut squash (about 2-3 lbs), peeled, seeded, and cubed
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth or chicken broth
- 1/2 teaspoon ground cumin (optional for warmth)
- 1/4 teaspoon ground nutmeg
- 1/2 cup coconut milk or heavy cream (for creaminess)
- 1/4 teaspoon red chili flakes (optional for garnish)
- Roasted pumpkin seeds or pepitas for topping
- Fresh thyme sprigs for garnish
- A swirl of cream or coconut milk for garnish
How Much Time Will You Need?
This recipe will take about 15 minutes for preparation and around 30-40 minutes for cooking, bringing your total time to about 1 hour. You’ll spend a little time chopping and sautéing, and then just let the flavors develop as it simmers. Perfect for a cozy meal!
Step-by-Step Instructions:
1. Roast the Butternut Squash:
Preheat your oven to 400°F (200°C). In a large bowl, toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread the squash evenly on a baking sheet. Roast it in the oven for about 25-30 minutes, or until it’s tender and has a nice caramelized color. This roasting will enhance the sweetness of the squash.
2. Sauté the Aromatics:
While your squash is roasting, heat the remaining tablespoon of olive oil in a large pot over medium heat. Once hot, add the chopped onion and sauté it for about 5 minutes until it becomes translucent. Then, add the minced garlic and cook for another 1-2 minutes, stirring until it’s fragrant. Careful not to burn the garlic!
3. Combine and Simmer:
Once the squash is roasted, add it to the pot with the sautéed onion and garlic. Pour in the vegetable or chicken broth, and if you’re using it, sprinkle in the ground cumin and nutmeg. Stir everything together and bring it to a gentle simmer. Cook for about 10 minutes to allow all the flavors to meld beautifully.
4. Blend the Soup:
Using an immersion blender, carefully puree the soup until it’s completely smooth. If you don’t have an immersion blender, carefully transfer it to a countertop blender in batches. Just make sure to leave space for steam to escape. Once blended, return the soup to the pot.
5. Add Creaminess:
Stir in the coconut milk or heavy cream, and season with salt and pepper to taste. Heat the soup gently on low heat, making sure not to let it boil.
6. Serve and Enjoy:
Serve your soup warm, garnished with a drizzle of cream or coconut milk, a handful of roasted pumpkin seeds, fresh thyme sprigs, and a sprinkle of red chili flakes if you like a bit of spice. This soup pairs perfectly with crusty bread or toasted croutons for a cozy meal!
Enjoy your delicious, creamy butternut squash soup—it’s warming, flavorful, and perfect for any occasion!
Can I Use Frozen Butternut Squash in This Recipe?
Absolutely! If you’re using frozen butternut squash, there’s no need to thaw it first. Just toss the frozen cubes with olive oil and seasoning, and roast them in the oven. Keep an eye on the roasting time, as it may take a bit longer to become tender.
How Can I Make This Soup Vegan?
To easily make this soup vegan, simply use vegetable broth and substitute heavy cream with coconut milk or any plant-based cream alternative. It will still be rich and creamy!
What Should I Do if the Soup Is Too Thick?
If you find the soup thicker than you prefer, simply stir in a bit more broth or water to reach your desired consistency. Heat it gently after adding additional liquid to warm it through.
How Can I Store Leftover Butternut Squash Soup?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. You can also freeze the soup for up to 3 months. To reheat, thaw in the refrigerator overnight, then warm gently on the stove or in the microwave, stirring occasionally.
