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Easy Butternut Squash Soup

Butternut Squash Soup is a creamy, nutritious dish made with roasted butternut squash, spices, and either coconut milk or cream. It's rich in vitamins, fiber, and antioxidants and can be tailored for various dietary needs. Perfect for cozy dinners, it's both delicious and healthy.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soup
Cuisine American
Servings 4 people
Calories 180 kcal

Equipment

  • Oven (for roasting the squash)
  • Baking sheet (lined with parchment paper for roasting)
  • Large Pot (for sautéing vegetables and combining ingredients)
  • Immersion blender (for blending the soup to a smooth consistency) or a countertop blender
  • Knife (for chopping vegetables)
  • Cutting Board
  • Measuring spoons and cups
  • Wooden spoon or spatula (for stirring)
  • Ladle (for serving)

Ingredients
  

  • 2 Ibs Butternut squash (peeled and cubed)
  • 1 Onion (diced)
  • 2 Garlic cloves (minced)
  • 1 Carrot (chopped)
  • 2 tbsp Olive oil
  • 4 cups Vegetable broth
  • 1 cup Coconut milk or cream
  • 1 tsp Cinnamon
  • ½ tsp Nutmeg
  • Salt and pepper to taste
  • Optional: roasted pumpkin seeds, cream, or parsley for garnish

Instructions
 

  • The first step is to start the oven preheating at 400°F (200°C) to roast the butternut squash. Toss cubed squash with olive oil, salt, and pepper, and roast for 25-30 minutes until tender and caramelized.
    A golden-brown roasted butternut squash, cubed and glistening with olive oil, seasoned with salt and pepper, on a baking tray. The warm kitchen setting adds a cozy touch, enhancing the dish's inviting look with a sprinkle of fresh herbs for extra flavor.
  • Sauté the Aromatics: In a pot, heat olive oil and sauté onion, carrot, and garlic for 5-7 minutes until tender.
    A cozy kitchen with a pot on the stovetop, filled with sautéed onion, carrot, and garlic, golden and tender with a hint of olive oil shimmer. Steam rises gently, adding warmth to the scene, complemented by soft, warm lighting and a few fresh herbs or spices in the background, enhancing the dish's aromatic, homely feel.
  • Combine and Simmer: Add the roasted squash, vegetable stock, cinnamon, nutmeg, and salt to the pot. Cook the mixture at a boil until it reaches a simmer state before continuing to heat it for 15 to 20 minutes.
    A bubbling pot on the stovetop, filled with a rich, golden-colored soup made from roasted butternut squash and vegetable stock. Warm spices like cinnamon and nutmeg are subtly visible, with small bubbles rising as the soup simmers. Steam adds to the cozy, comforting atmosphere, while a wooden spoon stirs the soup gently. Soft lighting in the background enhances the dish's warmth, with scattered spices or fresh herbs on the counter for extra texture and detail.
  • Blend to Perfection: Blend the soup until smooth using an immersion blender or a countertop blender. Stir in coconut milk or cream and adjust the seasoning.
    A smooth, creamy butternut squash soup being blended to perfection with an immersion blender. The rich golden soup turns silky as coconut milk or cream is added, creating a velvety finish. The soup is stirred gently, achieving a luxurious, smooth texture. The clean kitchen counter in the background features a countertop blender, with soft glowing light highlighting the creaminess of the soup. A hint of fresh herbs or a spoonful of coconut cream decorates the top for a finishing touch.
  • Garnish and Serve: Serve in bowls, garnished with roasted pumpkin seeds, cream, or parsley. Enjoy warm with bread and butter or a side salad.
    A bowl of creamy butternut squash soup, topped with roasted pumpkin seeds, a swirl of cream, and fresh parsley. A slice of crusty bread with butter sits alongside, with a side salad of fresh greens in the background. The scene is cozy and inviting, with soft lighting and a rustic vibe.

Video

Keyword Butternut Squash, Butternut Squash Soup