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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.

Ingredients

Scale

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

Find it online: https://reemcook.com/butternut-squash-soup-recipe/