Description
This smooth and velvety butternut squash soup is packed with natural sweetness, warm spices, and a hint of garlic. It’s simple to make, incredibly flavorful, and perfect for a cozy lunch or dinner. Serve it with crusty bread or a drizzle of cream for an extra indulgence!
Ingredients
- 1 medium butternut squash (about 3 lbs, peeled, seeded, and cubed)
- 1 tbsp olive oil (or butter)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 medium carrot, chopped (optional, for extra sweetness)
- 4 cups low-sodium vegetable broth
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp smoked paprika (optional, for depth)
- 1 small apple, peeled and chopped (optional, adds natural sweetness)
- 1/2 cup coconut milk or heavy cream (for creaminess)
- 1 tbsp maple syrup or honey (optional, for extra sweetness)
- Pumpkin seeds & fresh thyme (for garnish)
Instructions
Sauté the Aromatics:
Heat olive oil in a large pot over medium heat.
Add onions, garlic, and carrots, and sauté for 5 minutes until soft and fragrant.
2. Cook the Squash:
Add butternut squash, apple (if using), vegetable broth, salt, pepper, cinnamon, nutmeg, and smoked paprika.
Bring to a boil, then reduce heat and simmer for 20-25 minutes, until squash is tender.
3. Blend Until Smooth:
Use an immersion blender to puree the soup until smooth.
(Or transfer to a blender, blend in batches, then return to the pot.)
4. Make It Creamy:
Stir in coconut milk or heavy cream, and let warm for 2-3 minutes.
Taste and adjust seasoning, adding maple syrup or honey if desired.
5. Serve & Enjoy!
Garnish with pumpkin seeds, fresh thyme, or a drizzle of extra coconut milk.
Serve hot with crusty bread or grilled cheese!