Description

This Easy Butternut Squash Soup is smooth, creamy, and full of cozy flavors! Made with simple ingredients like roasted butternut squash, onion, garlic, and a hint of warm spices, it’s the perfect soup for a quick lunch or dinner.

Ingredients

1 medium butternut squash (about 2-3 lbs, peeled and cubed)
1 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1 small onion (diced)
2 cloves garlic (minced)
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp smoked paprika (optional, for depth of flavor)
4 cups vegetable broth (or chicken broth)
1/2 cup coconut milk or heavy cream (optional, for extra creaminess)
1 tbsp maple syrup (optional, for a hint of sweetness)
1 tbsp fresh thyme (or 1 tsp dried)

For Garnish:

Toasted pumpkin seeds
Croutons
A drizzle of coconut milk or cream

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Instructions

Roast the Butternut Squash:
- Preheat oven to 400°F (200°C).
- Toss cubed butternut squash with olive oil, salt, and black pepper.
- Spread on a baking sheet and roast for 25-30 minutes, or until tender.
Sauté the Aromatics:
- In a large pot, heat a little olive oil over medium heat.
- Add onion and sauté for 3-4 minutes until softened.
- Stir in garlic, cinnamon, nutmeg, and smoked paprika. Cook for another 30 seconds until fragrant.
Simmer the Soup:
- Add the roasted butternut squash to the pot along with vegetable broth and thyme.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
Blend Until Smooth:
- Use an immersion blender to blend the soup until creamy. (Alternatively, blend in batches using a blender.)
- Stir in coconut milk or heavy cream and maple syrup (if using).
Serve & Enjoy:
- Ladle into bowls and garnish with toasted pumpkin seeds, croutons, or a drizzle of coconut milk.

Notes

Make it spicy: Add a pinch of cayenne pepper for heat.
Want it thicker? Use less broth or let it simmer longer.

Meal prep tip: Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.