Easy Butternut Squash Soup Recipe
Butternut squash soup is a classic comfort dish that’s perfect for warming up on cool days. Its velvety texture, rich flavor, and natural sweetness make it a crowd-pleaser for all ages. This soup is incredibly versatile—it can be a light appetizer or a hearty main course, depending on how you serve it.Packed with vitamins A and C, butternut squash is as nutritious as it is delicious. This recipe brings out its earthy, sweet flavor with the help of aromatics like onion and garlic, balanced with a hint of spice and creaminess. It’s simple to prepare and requires just a handful of ingredients, making it a go-to for weeknight dinners or cozy weekend meals.Serve this soup with crusty bread, a dollop of cream, or your favorite toppings for a dish that’s satisfying and wholesome. Whether you’re cooking for family, friends, or just yourself, this butternut squash soup recipe will make you feel like a chef!
Ingredients
1 medium butternut squash (about 2-3 lbs), peeled, seeded, and cubed
1 medium onion, chopped
1 medium onion, chopped
2 tbsp olive oil
4 cups vegetable broth (or chicken broth)
1 cup coconut milk or heavy cream
½ tsp ground cinnamon
¼ tsp nutmeg
Salt and pepper, to taste
Optional toppings: pumpkin seeds, croutons, sour cream, or fresh herbs
Instructions
- Roast the squash (optional but recommended): Preheat the oven to 400°F (200°C). Toss cubed squash with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
- Cook the aromatics: Heat the remaining olive oil in a large pot over medium heat. Sauté onion and garlic until soft and fragrant, about 3-5 minutes.
- Add squash and broth: Add the roasted squash (or raw cubed squash) to the pot along with the vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes if using raw squash.
- Blend the soup: Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a traditional blender.
- Finish with creaminess: Stir in coconut milk or heavy cream, cinnamon, nutmeg, and adjust salt and pepper to taste. Heat gently without boiling.
- Serve: Ladle the soup into bowls and garnish with your favorite toppings.
Notes
For extra flavor, roasting the squash before simmering is highly recommended. It caramelizes the natural sugars, adding depth to the soup.
If you’re short on time, skip roasting and cook the squash directly in the broth. Use caution when blending hot soup; allow it to cool slightly if using a traditional blender to avoid spills.