Butternut Squash Soup Recipe

Introduction

This creamy butternut squash soup is a comforting and flavorful dish perfect for chilly days. Smooth, slightly sweet, and spiced with ginger and cinnamon, it’s easy to make and sure to please the whole family.

Ingredients

• 2 medium butternut squash (about 3–4 pounds)
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth (or chicken broth)
• 1 teaspoon ground ginger (or fresh ginger, grated)
• 1/2 teaspoon ground cinnamon
• Salt and pepper, to taste
• 1/2 cup coconut milk (or heavy cream, for creaminess)
• Fresh herbs (such as thyme or parsley, for garnish, optional)

Instructions

1. Step 1: Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes.
2. Step 2: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Add the minced garlic and cook for 1–2 minutes more until fragrant.
3. Step 3: Add the cubed squash, ground ginger, cinnamon, salt, and pepper to the pot. Stir to combine.
4. Step 4: Pour in the broth and bring to a boil. Reduce heat and simmer for 20–25 minutes until the squash is tender.
5. Step 5: Blend the soup until smooth using an immersion blender or by carefully transferring it in batches to a blender.
6. Step 6: Return the soup to the pot if needed, stir in the coconut milk, and heat through until warm.
7. Step 7: Taste and adjust seasoning with more salt and pepper if necessary. Serve garnished with fresh herbs if desired.

Tips & Variations

• For extra depth, roast the butternut squash cubes before adding them to the soup.
• Use pumpkin or sweet potato as a substitute for butternut squash.
• Add a pinch of nutmeg for additional warmth.
• Use fresh ginger instead of ground for a sharper, fresher flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, simply use vegetable broth and coconut milk as suggested, avoiding heavy cream to keep it vegan-friendly.

How can I thicken the soup if it’s too thin?

Simmer the soup uncovered to reduce the liquid or add a small potato or carrot while cooking to add natural thickness when blended.

Butternut Squash Soup Recipe

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4.9 from 150 reviews

A comforting and creamy butternut squash soup made from tender, roasted butternut squash simmered with aromatic spices and blended to a smooth velvety texture. Enhanced with coconut milk for richness and garnished with fresh herbs, this cozy soup is perfect for chilly days or a nourishing meal.

• Author: reem
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

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Vegetables and Aromatics

• 2 medium butternut squash (about 3–4 pounds)
• 1 medium onion, chopped
• 2 cloves garlic, minced

Liquids and Spices

• 2 tablespoons olive oil
• 4 cups vegetable broth (or chicken broth)
• 1 teaspoon ground ginger (or fresh ginger, grated)
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• 1/2 cup coconut milk (or heavy cream)

Garnish (Optional)

• Fresh herbs (such as thyme or parsley)

Instructions

1. Prepare the Butternut Squash: Peel the butternut squash, remove all seeds, and cut the squash into approximately 1-inch cubes to ensure even cooking.
2. Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until the onion softens. Stir in the minced garlic and cook for another 1 to 2 minutes until fragrant.
3. Cook the Squash: Add the cubed butternut squash along with ground ginger, ground cinnamon, salt, and pepper into the pot. Stir well to combine all the spices with the squash and aromatics. Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat and simmer for 20 to 25 minutes, or until the squash is tender and easily pierced with a fork.
4. Blend the Soup: Use an immersion blender directly in the pot to puree the soup until smooth. Alternatively, carefully transfer the hot soup in batches to a blender and blend until fully smooth. Return the blended soup to the pot if needed. Stir in the coconut milk and gently heat the soup through until warm.
5. Serve: Taste the soup and adjust seasoning with additional salt and pepper as needed. Ladle the soup into bowls and garnish with fresh herbs such as thyme or parsley if desired. Serve warm for a cozy meal experience.

Notes

• Peeling the butternut squash can be easier using a sturdy vegetable peeler or a knife; take care as the squash skin is tough.
• For a richer soup, substitute coconut milk with heavy cream or half-and-half.
• This soup can be made vegan by using vegetable broth and coconut milk.
• Leftover soup can be refrigerated up to 3 days or frozen for up to 3 months.
• Adjust the spices according to your preference for warmth and flavor.

Keywords: butternut squash soup, creamy squash soup, autumn soup, vegetarian soup, gluten free soup, coconut milk soup, healthy soup