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Easy Butternut Squash Soup Recipe

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A creamy, comforting butternut squash soup made with roasted squash, aromatic vegetables, and warm spices—perfect for cozy evenings or a nourishing lunch.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 lbs), peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 carrot, peeled and chopped
  • 1 apple, peeled, cored, and chopped
  • 4 cups vegetable broth
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Salt and pepper to taste
  • 1/2 cup coconut milk or heavy cream (optional, for creaminess)
  • Fresh thyme or pumpkin seeds for garnish (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Spread butternut squash on a baking sheet, drizzle with 1 tablespoon olive oil, and roast for 25–30 minutes until tender and lightly caramelized.
  2. In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add onion and carrot, and sauté for 5–7 minutes until softened.
  3. Add garlic and apple, cooking for another 2–3 minutes.
  4. Add the roasted squash, vegetable broth, cinnamon, nutmeg, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
  5. Remove from heat and use an immersion blender to purée the soup until smooth (or blend in batches in a regular blender).
  6. Stir in coconut milk or cream if using, and heat gently until warmed through.
  7. Serve hot, garnished with fresh thyme or pumpkin seeds if desired.

Notes

  • Roasting the squash enhances its natural sweetness and adds depth of flavor.
  • This soup freezes well—store in airtight containers for up to 3 months.
  • For a spicier version, add a pinch of cayenne pepper or curry powder.

Nutrition

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