Easy Butternut Squash Soup

Why You’ll Love This Recipe

This easy butternut squash soup is a warm, comforting dish perfect for chilly days. It’s creamy, flavorful, and incredibly simple to make. Whether you’re looking for a quick weeknight meal or a delicious appetizer, this soup is a great choice. Plus, it’s naturally gluten-free and can be made vegan with a few easy swaps.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Butternut squash, peeled and cubed
• Onion, chopped
• Garlic, minced
• Carrots, chopped
• Vegetable broth (or chicken broth)
• Coconut milk (or heavy cream for a richer texture)
• Olive oil or butter
• Ground cinnamon
• Ground nutmeg
• Salt and black pepper
• Optional toppings: pumpkin seeds, croutons, or a drizzle of cream

Directions

1. Sauté the aromatics – Heat olive oil or butter in a large pot over medium heat. Add the chopped onion and garlic, cooking until fragrant and softened.
2. Add vegetables and spices – Stir in the chopped carrots and butternut squash. Season with cinnamon, nutmeg, salt, and black pepper. Cook for a few minutes to enhance the flavors.
3. Simmer – Pour in the vegetable broth and bring to a boil. Reduce heat and let it simmer until the squash and carrots are tender, about 20-25 minutes.
4. Blend – Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches using a countertop blender, then return to the pot.
5. Add creaminess – Stir in coconut milk (or heavy cream) and let the soup warm through for a couple of minutes.
6. Serve – Ladle into bowls and garnish with your favorite toppings.

Servings and Timing

• Servings: 4-6 servings
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

Variations

• Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes.
• Curried Version: Stir in a teaspoon of curry powder for a warm, spiced flavor.
• Apple Twist: Blend in a chopped apple for a slightly sweet undertone.
• Protein Boost: Mix in cooked lentils or chickpeas for added protein and texture.
• Dairy-Free Option: Use coconut milk instead of heavy cream.

Storage/Reheating

• Refrigeration: Store leftover soup in an airtight container in the fridge for up to 4 days.
• Freezing: Freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
• Reheating: Warm on the stove over medium heat or microwave in 30-second intervals, stirring occasionally.

FAQs

How do I make this soup thicker?

You can reduce the broth amount or let the soup simmer longer before blending. Adding a potato while cooking also helps thicken it.

Can I use frozen butternut squash?

Yes, frozen butternut squash works well and reduces prep time.

What can I use instead of coconut milk?

Heavy cream, half-and-half, or even Greek yogurt can be used for a creamy texture.

Is this soup vegan?

Yes, as long as you use vegetable broth and a dairy-free alternative for creaminess.

Can I add protein to this soup?

Absolutely! Stir in cooked lentils, chickpeas, or shredded chicken.

What pairs well with butternut squash soup?

Crusty bread, grilled cheese, or a fresh salad make great accompaniments.

Can I make this in a slow cooker?

Yes, cook on low for 6-8 hours or high for 3-4 hours, then blend.

Can I roast the squash instead of boiling?

Roasting enhances the flavor! Roast at 400°F for 25-30 minutes before blending.

How do I prevent the soup from being too sweet?

Balance the sweetness with a splash of lemon juice or a pinch of salt.

Can I add other vegetables?

Yes, sweet potatoes, carrots, or even bell peppers can be added for variety.

Conclusion

This easy butternut squash soup is creamy, cozy, and packed with flavor. Whether you enjoy it as a light meal or a starter, it’s a nutritious and delicious option. With simple ingredients and easy prep, this soup is perfect for any occasion. Try different variations to make it your own and enjoy a bowl of warmth!

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