This warm and creamy butternut squash soup is like a hug in a bowl! It’s made with roasted squash, onions, and a touch of spice for sweetness that makes it so comforting.
I love to top mine with a sprinkle of pumpkin seeds for crunch. It’s perfect on chilly days when you want something cozy and tasty. Plus, it’s super easy to whip up! 🍂
Key Ingredients & Substitutions
Butternut Squash: This is the star of the dish! Don’t have butternut squash? You can use pumpkin or sweet potatoes for a similar taste. Always use fresh squash for the best flavor.
Onion: A sweet onion works best, but you can substitute yellow or red onion. If you’re looking for a milder taste, shallots are a lovely option too.
Coconut Milk: I love using coconut milk for its creaminess! If you prefer a different flavor, go ahead and use heavy cream or even almond milk for a lighter version.
Spices: Ground cumin and cinnamon add a warm depth to the soup. If you want a spicier kick, a pinch of cayenne works well. Feel free to adjust these based on your taste.
How Do I Get the Best Flavor from My Squash?
Roasting the squash is key! This step brings out its natural sweetness. Cut it into even cubes for consistent cooking. Here’s my method:
- Preheat your oven to 400°F (200°C).
- Toss the cubes in olive oil and sprinkle with salt. Lay them out on a baking sheet so they aren’t overcrowded.
- Roast for 25-30 minutes until they’re fork-tender and slightly caramelized. This helps deepen their flavor, making the soup extra yummy!
Taking these steps ensures your butternut squash soup is rich and delightful every time. Happy cooking! 🍲
Butternut Squash Soup Recipe
Ingredients You’ll Need:
For the Soup:
- 1 medium butternut squash (about 2-3 pounds), peeled, seeded, and cubed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 cups vegetable broth (or chicken broth)
- 1/2 cup coconut milk (or heavy cream)
- 2 tablespoons olive oil or butter
- 1 teaspoon ground cumin (optional)
- 1/2 teaspoon ground cinnamon (optional)
- Salt and freshly ground black pepper, to taste
For Garnishing:
- Fresh thyme sprigs or rosemary
- Toasted pine nuts or pumpkin seeds
- Additional coconut milk or cream, for drizzling (optional)
How Much Time Will You Need?
This recipe will take about 50 minutes total: about 15 minutes to prep your ingredients and 25-30 minutes to roast the squash, plus a little time for cooking the soup. It’s easy, delicious, and totally worth it!
Step-by-Step Instructions:
1. Prepare the Squash:
Start by preheating your oven to 400°F (200°C). Toss the cubed butternut squash in 1 tablespoon of olive oil with a pinch of salt. Spread the squash on a baking sheet in a single layer. Roasting it brings out the natural sweetness and flavor. Bake for 25-30 minutes, or until it’s tender and caramelized.
2. Sauté the Aromatics:
In a large pot, heat the remaining tablespoon of olive oil or butter over medium heat. Add the chopped onion and sauté until it becomes translucent and soft, about 5-7 minutes. This step builds a flavorful base for your soup.
3. Add Flavor:
Add the minced garlic, cumin, and cinnamon to the pot. Cook for another minute, stirring to release the fragrant aroma.
4. Combine Ingredients:
Once the squash is roasted, add it to the pot along with the vegetable or chicken broth. Bring this mixture to a boil, then reduce the heat. Let it simmer for about 10 minutes to let all those flavors meld together nicely.
5. Blend the Soup:
Remove the pot from heat. If you have an immersion blender, use it to puree the soup until it’s completely smooth. If you don’t, carefully transfer the soup to a blender in batches and blend until silky. Just be cautious with the hot liquid!
6. Finish It Off:
Stir in the coconut milk (or heavy cream) and season with salt and pepper to taste. Heat the soup gently on low—just warm it through but don’t let it boil.
7. Serve and Enjoy:
Dish out the hot soup into bowls. Garnish with a drizzle of coconut milk or cream, a sprinkle of toasted pine nuts or pumpkin seeds, and some fresh thyme or rosemary on top. It’s time to cozy up with your delicious butternut squash soup!
Enjoy this velvety, comforting butternut squash soup perfect for cozy evenings! 🍲
Can I Use Fresh or Frozen Butternut Squash?
Absolutely! If you have fresh butternut squash, that’s perfect. If using frozen, ensure it’s fully thawed and drained from excess moisture before adding it to the pot, as frozen squash can retain water during cooking.
What Can I Substitute for Coconut Milk?
If you’re not a fan of coconut milk, you can use heavy cream or half-and-half for richness. For a non-dairy option, almond milk or oat milk can work, though they may alter the flavor slightly.
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, simply warm it gently on the stove or in a microwave, adding a splash of broth or water if needed to reach your desired consistency.
Can I Make This Soup Ahead of Time?
Yes, this soup can be made ahead! Prepare the soup completely and let it cool before storing it in the fridge. Reheat it on the stove when you’re ready to enjoy, and you may want to add fresh herbs just before serving for an extra burst of flavor.