Butternut Squash Soup Recipe
Introduction
As the fall leaves begin to turn, nothing warms the soul like a creamy bowl of butternut squash soup. This luxurious, velvety soup combines the natural sweetness of roasted squash with the savory depth of garlic and onions, making it the perfect dish for a cozy evening. Beyond its irresistible taste, this soup is packed with nutrients that will leave you feeling comforted and nourished.
Prep Time
15 Minutes
Cook Time
40 Minutes
Servings
4 Persons
Diet Type
Vegetarian, Gluten-free
Difficulty
Easy
Rating
⭐⭐⭐⭐⭐
Why This Recipe Works
Ingredients for Recipe
Butternut squash (1 medium, peeled and diced): Rich in vitamins and natural sweetness.
Olive oil (2 tbsp): Adds richness and enhances flavor.
Onion (1 large, chopped): Brings a savory base flavor.
Garlic cloves (3, minced): Infuses the soup with aromatic warmth.
Carrot (1 large, peeled and chopped): Adds a slight sweetness and texture.
Vegetable broth (4 cups): Use homemade for the best depth of flavor.
Coconut milk (1 cup): For a creamy texture with a subtle coconut flavor.
Salt and pepper (to taste): Season to your preference.
Fresh thyme (2 sprigs): Enhances the earthy flavor of the squash.
Ground cinnamon (½ tsp): A hint of warmth to balance the sweetness.
Step-by-Step Instructions
- Roast the Squash: Preheat your oven to 400°F (200°C). Spread the butternut squash cubes on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 25-30 minutes, or until the squash is tender and lightly caramelized.
- Sauté the Vegetables: While the squash roasts, heat olive oil in a large pot over medium heat. Add the onion and carrot, and sauté for about 5 minutes, until softened. Add garlic and sauté for an additional 2 minutes until fragrant.
- Simmer the Soup: Once the squash is roasted, add it to the pot with the sautéed vegetables. Pour in the vegetable broth and bring to a simmer. Add thyme and cinnamon. Let it cook for 10 minutes, allowing the flavors to meld.
- Blend the Soup: Remove the thyme sprigs. Use an immersion blender to puree the soup until smooth and velvety. (Alternatively, transfer to a blender in batches).
- Finish the Soup: Stir in the coconut milk, and adjust seasoning with salt and pepper. Let the soup heat through for a few minutes before serving.
Chef’s Insight: Don't let the garlic brown; it can become bitter. Sauté it gently until fragrant.
Pro Tips & Common Mistakes to Avoid
Taste and adjust the seasoning. The sweetness of the squash needs a balance of salt and pepper to enhance the flavor.
Garlic cooks quickly and can turn bitter if it burns, so keep an eye on it while sautéing.
Keep an eye on the squash while roasting. Over-roasting can make it bitter instead of sweet.
If the soup is too thick, add more broth or coconut milk to reach your desired consistency.
Serving, Nutrition, Storage, Reheating & Freezing Guide
This soup is a comforting, heart-warming meal that serves well with crusty bread or a dollop of yogurt. Packed with vitamins A and C, it’s both nutritious and satisfying. The soup can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave. For longer storage, freeze the soup for up to 3 months. To reheat, simply thaw overnight in the fridge and warm over low heat.
Butternut Squash Soup Recipe
Ingredients
- 1 Medium Butternut Squash
- 2 Tbsp Olive Oil
- 1 Large Onion
- 3 Minced Garlic Cloves
- 1 Large Carrot
- 4 Cups Vegetable broth
- 1 Cup Coconut Milk
- Salt
- Pepper
- 2 Sprigs Fresh thyme
- ½ Tsp Ground Cinnamon
Instructions
- Roast the Squash: Preheat your oven to 400°F (200°C). Spread the butternut squash cubes on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 25-30 minutes, or until the squash is tender and lightly caramelized.
- Sauté the Vegetables: While the squash roasts, heat olive oil in a large pot over medium heat. Add the onion and carrot, and sauté for about 5 minutes, until softened. Add garlic and sauté for an additional 2 minutes until fragrant.
- Simmer the Soup: Once the squash is roasted, add it to the pot with the sautéed vegetables. Pour in the vegetable broth and bring to a simmer. Add thyme and cinnamon. Let it cook for 10 minutes, allowing the flavors to meld.
- Blend the Soup: Remove the thyme sprigs. Use an immersion blender to puree the soup until smooth and velvety. (Alternatively, transfer to a blender in batches).
- Finish the Soup: Stir in the coconut milk, and adjust seasoning with salt and pepper. Let the soup heat through for a few minutes before serving.
Notes
- Potato Choice: Yukon Gold potatoes are ideal for this soup, offering a creamy texture and buttery flavor. Avoid high-starch potatoes like Russets, as they can make the soup too thick.
- Adjusting Consistency: If the soup becomes too thick after blending, add a splash of vegetable broth or coconut milk to reach your desired consistency.
- Freezing Tips: The soup freezes well, but the texture may change slightly upon reheating. To preserve the texture, reheat gently on the stove, adding a splash of coconut milk or broth if needed.
- Flavor Enhancements: For added depth, consider incorporating a pinch of nutmeg or smoked paprika for a richer flavor profile.
- Dairy-Free Option: Stick with coconut milk to keep the soup dairy-free, and use vegetable broth to ensure it’s entirely plant-based.
FAQs
This butternut squash soup is more than just a recipe; it’s a journey into the heart of fall. With its creamy texture, subtle sweetness, and rich flavors, it’s perfect for cozy evenings and holiday gatherings. Whether served as a starter or a main course, it will surely be a crowd-pleaser. So, grab your squash and get cooking—this recipe is one you’ll return to time and time again!
