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Butternut Squash Soup

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This Butternut Squash Soup is silky, rich, and full of cozy fall flavors! Roasting the squash enhances its natural sweetness, while a touch of garlic, onion, and warm spices add depth. Perfect for a comforting meal or as a holiday appetizer, this soup is simple, healthy, and absolutely delicious!

Ingredients

Scale
  • 1 medium butternut squash (about 2 lbs, peeled, seeded, and cubed)
  • 1 small onion (chopped)
  • 2 cloves garlic (minced)
  • 1 medium carrot (chopped, optional for extra sweetness)
  • 3 cups vegetable broth (or chicken broth for extra flavor)
  • 1 cup coconut milk or heavy cream (for creaminess, optional but recommended)
  • 2 tbsp olive oil or butter
  • 1 tsp salt (adjust to taste)
  • ½ tsp black pepper
  • ½ tsp ground cinnamon (for warmth, optional but delicious!)
  • ½ tsp smoked paprika or nutmeg (optional, for depth of flavor)
  • 1 tbsp maple syrup or honey (for a subtle sweetness, optional)

For Garnish:

  • Toasted pumpkin seeds (pepitas)
  • Drizzle of coconut milk or cream
  • Fresh thyme or parsley
  • Croutons or crusty bread (for dipping!)

Instructions

Step 1: Roast the Butternut Squash (Optional but enhances flavor!)

  1. Preheat oven to 400°F (200°C).
  2. Toss butternut squash cubes with 1 tbsp olive oil, salt, and pepper, then spread on a baking sheet.
  3. Roast for 25-30 minutes, until golden and fork-tender.

Step 2: Cook the Soup

  1. In a large pot, heat 1 tbsp olive oil or butter over medium heat.
  2. Sauté onion, garlic, and carrot until soft (about 5 minutes).
  3. Add roasted butternut squash, vegetable broth, cinnamon, smoked paprika, and maple syrup.
  4. Simmer for 10 minutes, stirring occasionally.

Step 3: Blend Until Creamy

  1. Use an immersion blender to puree the soup until smooth. (Or transfer to a blender in batches.)
  2. Stir in coconut milk or heavy cream and adjust seasoning.

Step 4: Serve & Enjoy!

  1. Ladle into bowls and garnish with toasted pumpkin seeds, a drizzle of coconut milk, and fresh herbs.
  2. Serve hot with crusty bread or grilled cheese for a cozy meal!

Notes

  • Spicy Version: Add ½ tsp cayenne pepper or red pepper flakes for a kick!
  • Extra Creamy? Use ½ cup Greek yogurt instead of coconut milk.
  • Make Ahead: Keeps in the fridge for 4 days or freezes for up to 3 months.

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