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Butternut Squash Soup

Creamy Butternut Squash Soup Recipe

This velvety butternut squash soup is rich, creamy, and full of flavor. It’s a comforting dish perfect for chilly evenings or a light lunch.

  • Total Time: 1 hour
  • Yield: 4-6 servings 1x

Ingredients

Scale

  • 1 large butternut squash, peeled, seeded, and cubed
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 4 cups vegetable or chicken broth
  • 1 can (13.5 oz) coconut milk (or 1 cup heavy cream)
  • Salt and pepper to taste
  • Optional toppings: fresh thyme, roasted pumpkin seeds, a drizzle of olive oil

Instructions

  1. Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Place the cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes, turning halfway through, until the squash is tender and lightly caramelized.
  2. Sauté the Onions and Garlic: In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onions and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  3. Add Spices: Stir in the cumin and cinnamon, cooking for about 1 minute to release their flavors.
  4. Combine: Add the roasted butternut squash to the pot, then pour in the broth. Bring to a boil, then reduce the heat and let it simmer for 15 minutes.
  5. Blend: Use an immersion blender to puree the soup until smooth. Alternatively, you can carefully transfer the soup to a blender in batches and blend until creamy.
  6. Add Coconut Milk: Stir in the coconut milk (or heavy cream) and simmer for another 5 minutes to combine the flavors. Taste and adjust the seasoning with salt and pepper.
  7. Serve: Ladle the soup into bowls and garnish with fresh thyme, roasted pumpkin seeds, or a drizzle of olive oil if desired.
  • Author: Lindsey Chastain
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Soup
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