Description
A delicious and easy recipe for Creamy Butternut Squash Soup that you’ll love making at home.
Ingredients
Scale
- 1 large butternut squash, peeled and cubed
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1/2 cup coconut milk
- 1/2 teaspoon ground cinnamon
Instructions
- Prep ingredients: Peel and cube butternut squash into 1-inch pieces. Chop onion and mince garlic cloves.
- Sauté aromatics: Heat olive oil in large pot over medium heat. Add onions and garlic, sauté for 5 minutes until soft and fragrant.
- Add squash and broth: Add cubed butternut squash and vegetable broth. Bring mixture to a boil, then reduce heat to simmer.
- Cook until tender: Simmer for 20 minutes or until squash is fork-tender and easily pierced.
- Blend soup: Use immersion blender to puree soup until completely smooth and creamy.
- Finish and serve: Stir in coconut milk and cinnamon. Simmer 5 more minutes. Serve warm with desired garnishes.
Notes
- Choose butternut squash that feels heavy for its size with unblemished skin for best flavor
- Cut squash into uniform pieces to ensure even cooking and consistent texture
- Don’t rush the sautéing step – properly cooked aromatics create the flavor foundation
- Store leftovers in refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently and stir well before serving
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180 calories
- Sugar: 8g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Creamy Butternut Squash Soup, recipe, homemade, cooking, food, easy recipe