Description
A velvety, golden butternut squash soup that’s luxuriously creamy, lightly sweet, and perfectly seasoned the ultimate cozy comfort bowl for chilly days.
Ingredients
2 tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 large butternut squash, peeled and cubed (about 6 cups)
2 carrots, sliced
4 cups vegetable broth
1/2 cup coconut milk or heavy cream
1/2 tsp ground cinnamon
1/4 tsp nutmeg
Salt and pepper to taste
Fresh thyme or roasted pumpkin seeds for garnish
Instructions
1. Heat olive oil in a large pot over medium heat.
2. Add onion and sauté until translucent, about 3 minutes.
3. Add garlic and cook for another 30 seconds until fragrant.
4. Stir in cubed butternut squash and carrots; cook for 5 minutes.
5. Pour in vegetable broth and bring to a boil.
6. Reduce heat and simmer for 20–25 minutes, or until vegetables are tender.
7. Use an immersion blender (or transfer to a blender) to puree until smooth.
8. Stir in coconut milk, cinnamon, nutmeg, salt, and pepper.
9. Simmer for another 2–3 minutes until heated through.
10. Serve hot, garnished with thyme or pumpkin seeds.
Notes
For extra creaminess, add a small cooked potato before blending.
Roasting the squash before cooking adds deeper flavor.
This soup freezes beautifully — reheat with a splash of broth or milk.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 220
- Sugar: 8g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: butternut squash soup, creamy soup, fall soup, comfort food, vegetarian soup