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Butternut Squash Soup

Best Butternut Squash Soup Recipe

Butternut squash soup is a smooth, creamy soup madeprimarily from roasted or boiled butternut squash. It typically includesvegetables such as onions and garlic, along with spices like cumin, cinnamon,and nutmeg. Coconut milk adds richness, while vegetable or chicken brothprovides depth of flavor. The soup is a comforting dish, perfect for coldermonths.
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Prep Time 15 minutes
Cook Time 45 minutes
Course: Soup
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium butternut squash about 3 pounds, peeled and cubed
  • 1 medium onion diced
  • 2 garlic cloves minced
  • 4 cups vegetable or chicken broth
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • Salt and pepper to taste
  • 1/2 cup coconut milk or cream for a richer texture
  • Fresh parsley or thyme optional, for garnish

Equipment

  • Chef’s knife
  • Cutting board
  • Large Pot or Dutch Oven
  • Immersion Blender or Blender
  • Ladle
  • Measuring Cups & Spoons
  • Soup Spoon

Method
 

  1. Sauté the Onion and Garlic: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute, stirring constantly to prevent burning.
  2. Cook the Squash: Add the cubed butternut squash to the pot. Stir it around to coat in the oils and spices. Sprinkle in the cumin, cinnamon, nutmeg, salt, and pepper. Let the squash cook for about 5 minutes, stirring occasionally to enhance the flavor.
  3. Add the Broth: Pour in the vegetable or chicken broth, making sure the squash is mostly submerged. Bring the mixture to a boil, then reduce the heat and let it simmer for 30-35 minutes, or until the squash is tender and easily pierced with a fork.
  4. Blend the Soup: Once the squash is tender, use an immersion blender to purée the soup directly in the pot until it’s silky smooth. If you’re using a regular blender, let the soup cool slightly before blending in batches. Be sure to cover the blender lid with a towel to avoid splatters.
  5. Add Coconut Milk: Stir in the coconut milk (or cream) to give the soup a rich, velvety texture. Adjust seasoning with additional salt and pepper if necessary.
  6. Serve and Garnish: Ladle the soup into bowls and garnish with fresh parsley or thyme. Serve hot and enjoy!

Notes

When preparing butternut squash soup, the quality of your ingredients is key to achieving the best flavor. Fresh butternut squash will add a natural sweetness that frozen or canned versions just can’t replicate. The coconut milk (or cream) gives the soup a luxurious texture, but if you prefer a lighter version, you can substitute with low-fat milk or leave it out entirely. For extra flavor, consider roasting the squash before adding it to the soup—this caramelizes the sugars and brings out even more depth of flavor.