This creamy butternut squash soup is like a warm hug in a bowl! It’s made with tender butternut squash, onion, and a touch of spice for extra flavor.
I love enjoying this soup on chilly days. Pair it with some crusty bread and you’re in for a real treat—just remember to save some for seconds! 😊
Key Ingredients & Substitutions
Butternut Squash: The star of the soup, butternut squash gives it a creamy texture and rich flavor. If it’s not available, sweet potatoes or pumpkin can be a good substitute that brings a similar sweetness.
Onion: A medium onion adds depth to the soup. You can swap it for shallots or leeks for a milder taste. Onions are fundamental, so try to use some form of it!
Broth: Use vegetable or chicken broth depending on your preference. Homemade broth is always better, but store-bought works too. You can switch it up with low-sodium broth for a healthier option.
Coconut Milk/Heavy Cream: Coconut milk gives a tasty creaminess with a slight coconut flavor. If you’re looking for a non-dairy option, try almond milk or cashew cream for a different flair. For a richer flavor, heavy cream is fantastic!
Spices: Ground cumin warms up the flavors, while red chili flakes add a little heat. Feel free to leave out or adjust these based on your taste. A sprinkle of paprika can work nicely too!
How Do I Get the Smoothest Soup Possible?
Blending is key for a silky soup. You can use an immersion blender for convenience, but if using a traditional blender, let the soup cool slightly first to avoid splashes.
- Blend in small batches, filling the blender halfway to allow steam to escape.
- For an extra smooth finish, strain the blended soup through a fine sieve or cheesecloth. This step is optional but can make a big difference!
Cook your soup at low heat after blending—boiling can change the texture and flavor. Keep it warm gently, stir often, and you’re set!
Butternut Squash Soup Recipe
Ingredients You’ll Need:
For the Soup:
- 1 medium butternut squash (about 2-3 lbs), peeled, seeded, and cubed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 cups vegetable or chicken broth
- 1 cup coconut milk or heavy cream (plus extra for drizzling)
- 2 tbsp olive oil or butter
- Salt and freshly ground black pepper, to taste
- 1/2 tsp ground cumin (optional, for warmth)
- 1/4 tsp red chili flakes (optional, for heat)
For Garnish:
- 1/4 cup toasted pine nuts
- Fresh thyme leaves
- Crusty bread, for serving
How Much Time Will You Need?
This delicious butternut squash soup takes about 10 minutes to prep and around 30-40 minutes of cooking time. So, you’ll need about 50 minutes total before you can dig into a warm bowl of goodness!
Step-by-Step Instructions:
1. Sauté the Onion and Garlic:
In a large pot, heat 2 tablespoons of olive oil or butter over medium heat. Once the oil is hot, add the chopped onion. Cook for about 5-7 minutes, stirring occasionally, until the onion is softened and translucent. Next, add the minced garlic and cook for another minute until it’s fragrant, but be careful not to let it burn!
2. Add the Butternut Squash:
Stir in the cubed butternut squash, mixing it well with the onion and garlic. Cook for about 5 minutes, stirring occasionally, allowing the squash to absorb some flavor from the oil, onion, and garlic.
3. Add Broth and Cook:
Now it’s time to add the broth! Pour in the vegetable or chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer. Cook until the squash is very tender, which should be around 20 minutes.
4. Blend the Soup:
After the squash is cooked, carefully remove the pot from heat. Now you’re going to blend the soup until smooth! If you have an immersion blender, just blend it right in the pot. Otherwise, you can work in batches with a regular blender. Be sure to let the soup cool slightly before blending to avoid any hot splashes!
5. Add Cream and Season:
Return the pureed soup to low heat and stir in the coconut milk or heavy cream. Season with ground cumin, red chili flakes (if you like a bit of heat), and add salt and pepper to taste. Heat gently until it’s warmed through, but don’t let it boil.
6. Serve & Garnish:
Ladle the warm soup into bowls and add a drizzle of extra cream or coconut milk on top. Sprinkle with toasted pine nuts and fresh thyme leaves for a beautiful finish. Enjoy with slices of crusty bread on the side!
This soup not only looks beautiful but also tastes wonderful with a velvety texture and a hint of spice. It’s fantastic for uplifting your spirits on cozy days!
Can I Use Frozen Butternut Squash for This Recipe?
Absolutely! If you have frozen butternut squash, just thaw it in the fridge or microwave before using. You can directly add it to the pot without needing to sauté it first; just adjust your cooking time slightly to ensure it’s heated through.
Can I Make This Soup Vegan?
Yes, you can easily make this soup vegan by using vegetable broth and coconut milk. Just ensure that any added garnishes like toasted pine nuts are also vegan-friendly.
How Long Can I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3-4 days. You can also freeze it for longer storage—just make sure to let it cool completely before transferring to freezer-safe containers.
What Can I Use Instead of Pine Nuts?
If you don’t have pine nuts, you can replace them with toasted seeds (like pumpkin or sunflower seeds) or chopped nuts (such as walnuts or almonds) for added texture and flavor. You could even skip the nuts altogether if you prefer!
