Butternut Squash Soup Recipe
This creamy butternut squash soup is cozy, naturally sweet, and incredibly easy to make. Roasted squash blended with broth and aromatics creates a rich, velvety soup perfect for fall and winter. Includes vegan and freezer-friendly options.
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Servings: 4 Servings
Calories: 180kcal
Cost: $6
Equipment
- 1 Large sheet pan For roasting squash
- 1 Large soup pot Dutch oven or deep pot
- 1 Blender or immersion blender For pureeing soup
- 1 Sharp knife For peeling and chopping squash
- 1 Cutting Board
Ingredients
- 1 large butternut squash peeled seeded, and cubed (~3 lbs)
- 1 yellow onion chopped
- 3 cloves garlic smashed or chopped
- 2 carrots chopped optional for sweetness
- 2 tbsp olive oil divided
- 4 cups vegetable broth or chicken broth if not vegan
- ½ cup coconut milk or heavy cream
- ¼ tsp ground nutmeg or curry powder optional spice boost
- salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Toss cubed butternut squash with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet.
- Roast squash for 25–30 minutes.
- Roast until soft and caramelized at the edges, flipping once halfway through.
- Sauté aromatics.
- In a large pot, heat 1 tbsp olive oil. Add onion, garlic, and carrots (if using). Sauté until softened, about 5–7 minutes.
- Combine and simmer.
- Add roasted squash to the pot along with broth. Simmer for 10–15 minutes to meld flavors.
- Blend until smooth.
- Use an immersion blender (or standard blender in batches) to puree the soup until velvety.
- Finish the soup.
- Stir in coconut milk or cream. Season with nutmeg, curry powder (if using), and adjust salt to taste.
- Serve warm.
- Garnish with toasted pepitas, a swirl of coconut milk, and freshly cracked black pepper.
Notes
For a spicier version, add a pinch of cayenne or chili flakes.
This soup freezes well for up to 3 months.
You can make it oil-free by roasting squash dry and sautéing with water.
Nutrition
Calories: 180kcal | Carbohydrates: 22g | Sodium: 480mg