Description
This butternut squash soup is creamy, comforting, and packed with warm, cozy flavors. Made with simple ingredients, it’s perfect for a healthy and delicious meal!
Ingredients
Units
Scale
- 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 medium carrot, chopped
- 4 cups vegetable broth (or chicken broth)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cinnamon (optional, for warmth)
- 1/2 teaspoon ground nutmeg
- 1/2 cup coconut milk or heavy cream (for extra creaminess)
- 1 tablespoon maple syrup or honey (optional, for sweetness)
Instructions
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Sauté the Aromatics:
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, and carrot and sauté for 3-4 minutes until softened.
-
Cook the Butternut Squash:
- Add butternut squash, broth, salt, black pepper, cinnamon, and nutmeg.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes, until squash is fork-tender.
-
Blend Until Smooth:
- Use an immersion blender to puree the soup until smooth.
- (Or carefully transfer to a blender in batches.)
-
Finish & Serve:
- Stir in coconut milk or heavy cream and maple syrup (if using).
- Taste and adjust seasoning if needed.
- Serve warm, garnished with pepitas, croutons, or a swirl of cream.
Notes
- For extra depth, roast the butternut squash at 400°F for 25 minutes before adding to the pot.
- Make it spicy by adding ¼ teaspoon cayenne pepper.
- Store leftovers in the fridge for 4 days or freeze for up to 3 months.