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Easy Butternut Squash Soup

Easy Butternut Squash Soup
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A creamy and comforting Easy Butternut Squash Soup recipe perfect for cozy fall evenings. This smooth, hearty yet light soup combines natural sweetness from fresh butternut squash with warming spices and simple ingredients, making it an ideal starter, main dish, or side that is versatile, healthy, and fuss-free.

Ingredients

Scale

Main Ingredients

  • 1 medium butternut squash (about 2–3 lbs), peeled, seeded, and cubed (1-inch pieces)
  • 1 medium onion, diced
  • 2–3 garlic cloves, minced
  • 4 cups vegetable broth
  • 1 cup coconut milk or cream (or substitute with heavy cream or half-and-half)
  • 1–2 teaspoons olive oil or butter
  • Salt, to taste
  • Black pepper, to taste
  • 1/4 teaspoon ground nutmeg (optional)
  • 1 teaspoon fresh or dried thyme or sage (optional)

Optional Variations & Garnishes

  • Pinch of cayenne pepper or red chili flakes for spice
  • Fresh rosemary or sage for herbal flavor
  • Roasted chickpeas or pesto for protein boost
  • Toasted pumpkin seeds for topping
  • Fresh parsley or chives for garnish
  • Drizzle of olive oil or coconut cream for serving

Instructions

  1. Prepare the Squash: Peel and cube the butternut squash into roughly 1-inch pieces, removing all seeds. This ensures even cooking and forms the base for the soup’s velvety texture.
  2. Sauté Aromatics: In a large pot, heat olive oil or butter over medium heat. Add diced onions and minced garlic, sautéing until softened and fragrant, about 5 minutes. This step builds a flavorful foundation for the soup.
  3. Cook the Squash: Add the cubed squash to the pot, stirring to coat with the oil, onions, and garlic. Pour in enough vegetable broth to just cover the squash. Bring to a boil, then reduce heat and simmer until the squash is tender, about 20 minutes.
  4. Blend Until Smooth: Using an immersion blender or transferring in batches to a standard blender, puree the soup until smooth and creamy. Return to the pot if using a blender to ensure even texture without lumps.
  5. Stir in Cream and Season: Mix in the coconut milk or cream along with salt, pepper, nutmeg, and thyme or sage. Simmer gently for a few more minutes to meld the flavors before serving.

Notes

  • For deeper flavor, roast the squash in the oven before cooking.
  • Add fresh herbs like thyme or sage towards the end of cooking to preserve their aroma.
  • Use high-quality vegetable broth for best taste.
  • Adjust the soup’s thickness by adding more broth or water if too thick.
  • Allow soup to cool slightly before blending to prevent splashes and burns.
  • Frozen butternut squash can be used directly, just increase cooking time slightly.
  • This soup is naturally gluten-free if gluten-free broth is used.
  • Make it vegan by using vegetable broth and plant-based cream such as coconut milk.

Nutrition

Keywords: butternut squash soup, easy soup recipe, fall soup, creamy soup, vegan soup, gluten free soup

Find it online: https://mealsbymary.com/easy-butternut-squash-soup/