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Homemade Butternut Squash Soup recipe photo

Butternut Squash Soup

This Butternut Squash Soup is cozy and creamy! Bursting with autumnal flavors and a velvety texture, it’s perfect for any day of the year.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium butternut squash
  • 1 tablespoon olive oil extra virgin
  • 1 onion yellow or sweet, chopped
  • 2 cloves garlic minced
  • 4 cups vegetable broth low-sodium
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • salt to taste
  • black pepper to taste
  • 1 cup coconut milk full-fat or light
  • fresh parsley chopped, for garnish

Equipment

  • Sharp Knife
  • Cutting Board
  • Large Pot or Dutch Oven
  • Wooden spoon or spatula
  • Immersion blender or regular blender
  • Measuring spoons and cups

Method
 

Preparation
  1. Peel the medium butternut squash with a vegetable peeler. Cut off the ends, slice it in half, scoop out the seeds, and chop into roughly 1-inch cubes.
Cooking
  1. Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Stir in minced garlic and cook for 1 more minute.
  2. Add the cubed butternut squash, 1 teaspoon ground cumin, and 1 teaspoon ground ginger. Stir to coat and cook for about 2 minutes to toast the spices lightly.
  3. Pour in 4 cups of vegetable broth. Bring to a boil, then reduce heat and simmer gently for 20-25 minutes, until the squash is fork-tender.
  4. Use an immersion blender to purée the soup until smooth, or carefully blend in batches using a regular blender, then return to the pot.
  5. Stir in 1 cup of coconut milk. Season with salt and pepper to taste. Warm the soup for 5 minutes on low heat, without boiling.
  6. Ladle soup into bowls and garnish with freshly chopped parsley. Serve hot and enjoy.

Notes

  • Use light coconut milk or almond milk for a lower fat version, though creaminess will be reduced.
  • Add a pinch of cayenne pepper or smoked paprika for a spicy kick.
  • Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.