There’s something incredibly comforting about a bowl of butternut squash soup, especially as the autumn leaves start to fall. I remember the first time I made this soup; my kids had just come in from playing outside and were asking for something warm. I had just the right ingredients, and it turned out to be a hit! It’s a family favorite now, perfect for those chilly nights. You’ll love how easy this recipe is, and of course, the kitchen smells absolutely divine!
If you’re in the mood for more cozy fall recipes, check out my breakfast potatoes recipe.
Why you’ll love this recipe
- Quick and Simple: This recipe doesn’t require any fancy techniques, just basic kitchen skills.
- Nutritious: Packed with vegetables and lightened up with coconut milk.
- Adaptable: Easily swap the butter for a vegan-friendly option or add some spice with a pinch of chili.
- Family-Approved: Even picky eaters love its creamy texture and mild sweetness.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 medium onion, chopped
- 3 cloves garlic, minced
- 4 pounds butternut squash, peeled, seeded, & cut into 1.5″ pieces
- 1 large carrot, peeled & sliced
- 1 large Russet potato, peeled & diced
- 3 cups chicken or veggie broth (and more if needed)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 (13.5 ounce) can full fat coconut milk
- Salt & pepper to taste
Step-by-step instructions
Preparing the Ingredients
- Chop and Prepare: Begin by chopping your vegetables. The butternut squash can be a bit of a challenge, but it’s worth it for the smooth, delicious texture it adds. Remember to cut everything into about 1.5″ pieces so they cook evenly.
Cooking the Soup
- Sauté: Add the olive oil and butter to a large pot over medium-high heat. Sauté the onion for about 5 minutes until it’s soft and translucent.
- Simmer Ingredients: Stir in the garlic, followed by the squash, carrot, potato, broth, cinnamon, and nutmeg. Bring the mixture to a boil, then cover and simmer. Lower the heat to maintain a gentle simmer.
- Blend: After 20 minutes, the vegetables should be tender. Blend the soup until it’s smooth and creamy. If you’re using a regular blender, be sure to let the soup cool slightly to avoid any kitchen mishaps.
Final Touches
- Finish with Cream: Stir in the coconut milk, season with salt and pepper, and adjust the consistency by adding more broth if needed.
Recipe tips & variations
- Creamier Option: If you like your soup extra creamy, add a splash more coconut milk or even a dollop of cream right before serving.
- Spicy Twist: Consider adding a pinch of cayenne pepper or a swirl of sriracha for some heat.
- Herbal Essence: Fresh herbs like thyme or sage can be a wonderful addition. Just add them in with the rest of the vegetables and remove before blending.
Storage & reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. This soup also freezes well for about two months. To reheat, warm gently on the stove with a splash of broth or water to reach your desired consistency.
FAQs
1. Can I use frozen butternut squash?
Absolutely, just ensure it’s thawed and drained before adding it to the pot.
2. Is this soup vegan?
You can make it vegan by substituting the butter with more olive oil or vegan butter.
3. Can I make this soup in advance?
Yes, it actually tastes better the next day as the flavors deepen over time.
4. What can I serve with this soup?
A crusty bread or a simple green salad complements this soup beautifully.
Recipes you may like
- Crescent Roll Breakfast Recipes
- Easy and Cheesy Breakfast Pizza Recipe
- Breakfast Potatoes Recipe: Easy & Crispy
Enjoy making thisbutternut squash soup, and I hope it brings as much warmth to your home as it does to mine. Let me know in the comments how it turned out for you!
Butternut Squash Soup
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A comforting butternut squash soup recipe perfect for autumn.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 medium onion, chopped
- 3 cloves garlic, minced
- 4 pounds butternut squash, peeled, seeded, & cut into 1.5” pieces
- 1 large carrot, peeled & sliced
- 1 large Russet potato, peeled & diced
- 3 cups chicken or veggie broth (and more if needed)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 (13.5 ounce) can full fat coconut milk
- Salt & pepper to taste
Instructions
- Begin by chopping your vegetables. The butternut squash can be a bit of a challenge, but it’s worth it for the smooth, delicious texture it adds. Remember to cut everything into about 1.5″ pieces so they cook evenly.
- Add the olive oil and butter to a large pot over medium-high heat. Sauté the onion for about 5 minutes until it’s soft and translucent.
- Stir in the garlic, followed by the squash, carrot, potato, broth, cinnamon, and nutmeg. Bring the mixture to a boil, then cover and simmer. Lower the heat to maintain a gentle simmer.
- After 20 minutes, the vegetables should be tender. Blend the soup until it’s smooth and creamy. If you’re using a regular blender, be sure to let the soup cool slightly to avoid any kitchen mishaps.
- Stir in the coconut milk, season with salt and pepper, and adjust the consistency by adding more broth if needed.
Notes
- If you like your soup extra creamy, add a splash more coconut milk or even a dollop of cream right before serving.
- Consider adding a pinch of cayenne pepper or a swirl of sriracha for some heat.
- Fresh herbs like thyme or sage can be a wonderful addition. Just add them in with the rest of the vegetables and remove before blending.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 230
- Sugar: 3g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 30mg