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Creamy Butternut Squash Soup
Creamy Butternut Squash Soup is the ultimate comfort food that brings warmth and satisfaction to any table. This velvety smooth soup combines the natural sweetness of butternut squash with aromatic spices and rich coconut milk, creating a restaurant-quality dish you can easily make at home. Perfect for chilly evenings or when you’re craving something nourishing and delicious.
Why You'll Love This Recipe
- Simple ingredients that create complex, rich flavors with minimal effort required
- Naturally creamy texture without heavy cream, making it lighter yet satisfying
- Ready in just 45 minutes from start to finish, perfect for busy weeknights
- Packed with vitamins A and C, fiber, and potassium for a nutritious meal
- Freezes beautifully for up to 3 months, making meal prep effortless
Why This Creamy Butternut Squash Soup Recipe Works
This recipe succeeds because it balances simplicity with flavor development. The key lies in properly sautéing the aromatics first, which builds a flavor foundation that permeates the entire soup.
The coconut milk adds richness without overwhelming the squash’s natural sweetness. Unlike heavy cream-based versions, this approach creates a lighter yet equally satisfying texture that won’t leave you feeling heavy.
Using vegetable broth instead of water ensures every spoonful is packed with flavor. The cinnamon adds warmth without being overpowering, complementing the squash’s natural taste profile perfectly.
Why You’ll Love This Creamy Butternut Squash Soup
This soup delivers comfort in every bowl while being incredibly versatile. You can serve it as an elegant starter for dinner parties or enjoy it as a complete meal with crusty bread.
The recipe is forgiving and adaptable to your preferences. Want more spice? Add a pinch of cayenne. Prefer it sweeter? A touch of maple syrup works wonderfully.
It’s also budget-friendly, using affordable ingredients that are available year-round. One batch serves four people generously, making it perfect for families or meal prep enthusiasts.
What You’ll Need
Ingredients
| Ingredient | Quantity (approx) | Purpose / Notes |
|---|---|---|
| Butternut squash | 2 pounds, peeled and cubed | Main ingredient, provides natural sweetness and creamy base |
| Yellow onion | 1 medium, chopped | Adds depth and savory foundation to the soup |
| Garlic cloves | 3 cloves, minced | Enhances flavor complexity and aromatic profile |
| Vegetable broth | 4 cups, low-sodium | Cooking liquid that adds flavor and proper consistency |
| Coconut milk | 1 can (13.5 oz) | Creates creamy texture without dairy, adds richness |
| Ground cinnamon | 1/2 teaspoon | Adds warmth and complements squash’s natural sweetness |
| Olive oil | 2 tablespoons | For sautéing aromatics and building flavor base |
Tools
| Tool | Purpose |
|---|---|
| Large pot or Dutch oven | For cooking the soup and accommodating all ingredients |
| Immersion blender | Purees soup directly in pot for smooth, creamy texture |
| Sharp knife | For peeling and cubing butternut squash safely |
| Cutting board | Provides stable surface for prep work |
| Wooden spoon | For stirring and sautéing without scratching pot |
How to Make Creamy Butternut Squash Soup
| Step | Instructions |
|---|---|
| 1. Prep ingredients | Peel and cube butternut squash into 1-inch pieces. Chop onion and mince garlic cloves. |
| 2. Sauté aromatics | Heat olive oil in large pot over medium heat. Add onions and garlic, sauté for 5 minutes until soft and fragrant. |
| 3. Add squash and broth | Add cubed butternut squash and vegetable broth. Bring mixture to a boil, then reduce heat to simmer. |
| 4. Cook until tender | Simmer for 20 minutes or until squash is fork-tender and easily pierced. |
| 5. Blend soup | Use immersion blender to puree soup until completely smooth and creamy. |
| 6. Finish and serve | Stir in coconut milk and cinnamon. Simmer 5 more minutes. Serve warm with desired garnishes. |
Chef's Helpful Tips
- 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
- Test doneness by piercing squash with a fork – it should slide in effortlessly
- Blend in short bursts and be careful of hot liquid splashing when using immersion blender
Serving and Storage Tips
Serving Tips
Serve this creamy butternut squash soup in warmed bowls for the best experience. Garnish with roasted pumpkin seeds, a drizzle of coconut milk, or fresh herbs like sage or thyme.
Pair it with crusty bread, grilled cheese sandwiches, or a simple salad for a complete meal. The soup also works beautifully as an elegant starter for dinner parties.
Store leftovers in the refrigerator for up to 4 days. The soup freezes well for up to 3 months – just thaw overnight and reheat gently, stirring occasionally.
Mistakes to Avoid
Don’t skip peeling the butternut squash completely, as the skin won’t break down during cooking and will affect the soup’s smooth texture.
Avoid overcooking the garlic during the sautéing step, as burnt garlic will add bitter flavors to your soup. Keep the heat at medium and stir frequently.
Don’t add the coconut milk too early in the cooking process. Adding it at the end prevents curdling and maintains the soup’s creamy consistency.
You Must Know
- Always use full-fat coconut milk for the richest, creamiest texture and best flavor
- Let the soup cool slightly before blending to prevent hot liquid from splashing
- Taste and adjust seasoning after adding coconut milk, as it can dilute flavors
- If soup is too thick, thin with additional broth; if too thin, simmer uncovered to reduce
Tips and Tricks for Creamy Butternut Squash Soup
For extra depth, roast the butternut squash in the oven at 400°F for 25-30 minutes before adding to the pot. This caramelizes the natural sugars and intensifies the flavor.
Add a splash of apple cider vinegar at the end to brighten the flavors and balance the sweetness. Start with just a teaspoon and adjust to taste.
For a spicier version, add a pinch of cayenne pepper or red pepper flakes when sautéing the aromatics. This creates a nice contrast to the soup’s natural sweetness.
Suggestions for Creamy Butternut Squash Soup
Try this butternut soup variation that includes ginger for an Asian-inspired twist. The warming spice pairs beautifully with the squash’s natural sweetness.
Serve alongside our creamy garlic shrimp pasta for a restaurant-quality dinner at home.
For a heartier meal, pair with our ultimate chicken casserole and finish with our keto cloud cake for dessert.
FAQs:
Yes, this soup actually tastes better the next day as flavors meld together. Store in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently and stir well before serving.
You can use heavy cream, cashew cream, or even whole milk for a different flavor profile. For a lighter version, try evaporated milk or half-and-half, though the texture will be less rich.
The squash is ready when you can easily pierce it with a fork and it offers no resistance. It should be tender enough to mash easily against the side of the pot.
Absolutely! Frozen butternut squash works well and saves prep time. You may need to reduce the cooking time slightly since frozen squash tends to cook faster than fresh.
Make sure to blend the soup thoroughly with an immersion blender. If it’s still not smooth enough, strain it through a fine-mesh sieve or blend in batches using a regular blender for ultra-smooth results.
Conclusion
This Creamy Butternut Squash Soup recipe delivers comfort, nutrition, and incredible flavor in every bowl. With simple ingredients and straightforward techniques, you can create a restaurant-quality soup that’s perfect for any occasion.
The combination of sweet butternut squash, aromatic vegetables, and rich coconut milk creates a satisfying meal that’s both healthy and indulgent. Whether you’re meal prepping for the week or hosting a dinner party, this soup will impress everyone at your table.
Give this recipe a try and discover why it’s become a favorite in kitchens everywhere. Your family will be asking for seconds!
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📖 Recipe Card
Creamy Butternut Squash Soup
- Total Time: 45 minutes
- Yield: 4 days or freeze for up to 3 months. reheat gently and stir well before serving 1x
Description
A delicious and easy recipe for Creamy Butternut Squash Soup that you’ll love making at home.
Ingredients
- 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
