This creamy butternut squash soup is like a warm hug in a bowl! It’s sweet, smooth, and perfect for chilly days, making it super comforting.
I love adding a sprinkle of cinnamon for a little extra warmth. Plus, it’s easy to whip up! Just blend, heat, and enjoy—the essence of cozy cooking!
Key Ingredients & Substitutions
Butternut Squash: This is the star of the show! It’s sweet and creamy when cooked. If you don’t have it, you could use pumpkin or sweet potatoes instead, but flavor will vary slightly.
Onion: A medium yellow onion works best for its sweetness. You could swap it for shallots or even leeks for a different flavor profile.
Broth: I like using vegetable broth for a vegetarian soup, but chicken broth adds a richer flavor if you’re not concerned about it being vegetarian. Homemade broth is always a great option if you have it.
Coconut Milk: This adds creaminess. If you’re not a fan, heavy cream or even Greek yogurt can be used for a richer finish. For a dairy-free option, stick to coconut milk.
Garnishes: I often sprinkle with roasted pumpkin seeds for crunch, but sunflower seeds or even croutons work well. The crispy bacon bits are a nice touch if you eat meat, but skip them for a vegetarian version.
How Do You Get the Perfectly Creamy Texture?
The key to a smooth soup lies in how you blend it! First, make sure the roasted squash is super tender before adding it to the pot. Here’s how:
- Roast the squash until it’s caramelized and soft, as mentioned in the first step. This adds flavor.
- When blending, an immersion blender is the easiest. Just place it directly in the pot and blend until smooth.
- If using a stand blender, let the soup cool slightly before blending in batches. Always remove the center cap from the blender lid to let steam escape, covering it with a cloth to avoid spills.
After blending, stir in your cream of choice gently and reheat. This ensures it stays creamy without curdling. Enjoy making your soup luscious and velvety!
Butternut Squash Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 medium butternut squash (about 2-3 lbs), peeled, seeded, and cubed
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth or chicken broth
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground cinnamon (optional, for warmth)
- 1/2 cup coconut milk or heavy cream (plus extra for garnish)
For Garnish:
- 1/4 cup roasted pumpkin seeds (pepitas)
- 2 tablespoons crispy bacon bits or shallots (optional for garnish)
- Fresh thyme leaves for garnish
How Much Time Will You Need?
This butternut squash soup takes approximately 15 minutes for prep and about 45 minutes for cooking, bringing the total to about 1 hour. You’ll spend the first half roasting the squash and making the base, then blending it all together to create a deliciously creamy soup.
Step-by-Step Instructions:
1. Roast the Squash:
Start by preheating your oven to 400°F (200°C). In a large bowl, toss the cubed butternut squash with half of the olive oil, a pinch of salt, and black pepper. Spread the mixture out on a baking sheet and roast it for 25-30 minutes, or until the squash is tender and lightly caramelized. This step brings out the natural sweetness and flavor!
2. Sauté Onions and Garlic:
While your squash is roasting, heat the remaining olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 4-5 minutes until they become translucent. Then, toss in the minced garlic and cook for an additional minute until aromatic. This will create a fragrant and flavorful base for your soup.
3. Combine Ingredients:
Once the squash is done roasting, add it to the pot with the sautéed onions and garlic. Pour in your vegetable or chicken broth, then bring everything to a gentle boil. Once boiling, reduce the heat and let it simmer for about 10 minutes to blend the flavors together.
4. Blend the Soup:
Using an immersion blender, puree the soup right in the pot until it is smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup to a stand blender in batches. Remember to remove the lid center to let steam escape! Return the soup to the pot when done.
5. Add Creaminess:
Stir in the coconut milk or heavy cream along with the cinnamon if you chose to use it. Taste and adjust the salt and pepper as needed. Heat everything through gently without boiling, just to warm it up.
6. Serve and Garnish:
To serve, ladle the warm soup into bowls. For a lovely swirl, drizzle more coconut milk or cream over the top. Finish with a sprinkle of roasted pumpkin seeds, crispy bacon bits or shallots, and fresh thyme leaves to add color and texture!
7. Enjoy:
Pair your soup with some crusty bread for a warm, hearty meal. Enjoy your velvety smooth and flavorful butternut squash soup!
Can I Use Frozen Butternut Squash for This Recipe?
Yes, you can! Thaw the frozen butternut squash in the fridge overnight or use the quick-thaw method by placing it in a sealed plastic bag submerged in cold water. Once thawed, you can roast it directly or add it to the soup base as instructed!
What Can I Substitute for Coconut Milk?
If you prefer not to use coconut milk, heavy cream or half-and-half will work beautifully for a creamy texture. For a dairy-free alternative, feel free to use almond milk or cashew cream, but be aware that these will alter the flavor slightly.
How Do I Store Leftover Butternut Squash Soup?
Store any leftover soup in an airtight container in the fridge for up to 3-4 days. To reheat, just warm it on the stove over low heat, stirring occasionally for even heating. You can also freeze the soup for up to 3 months—thaw it in the fridge overnight before reheating.
Can I Make This Soup Spicier?
Absolutely! If you like a little heat, try adding a pinch of red pepper flakes or a dash of cayenne pepper to the soup while it simmers. You can also garnish with some freshly chopped jalapeños or a drizzle of hot sauce when serving for an extra kick!
