Description
This silky-smooth, subtly sweet butternut squash soup is the ultimate fall comfort food. Roasted squash, gentle spices, and a splash of coconut milk create a cozy, nourishing bowl perfect for chilly evenings.
Ingredients
Scale
- 1 large butternut squash (about 2–2.5 lbs), peeled, seeded, and cubed
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil (or melted butter)
- 4 cups vegetable broth (or chicken broth)
- 1 large carrot, peeled and sliced
- 1 medium apple, peeled and cubed (optional)
- 1/2 cup full-fat coconut milk (or heavy cream, or half-and-half)
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon sea salt, plus more to taste
- 1/4 teaspoon ground cinnamon (optional)
- Roasted pumpkin seeds (pepitas), for garnish
- Drizzle of coconut milk or cream, for garnish
- Chopped fresh parsley or chives, for garnish
- Crusty bread, for serving
Instructions
- Preheat oven to 400°F (200°C). Toss butternut squash cubes with 1 tablespoon olive oil, a pinch of salt, and pepper. Spread on a baking sheet in a single layer and roast for 25–30 minutes, turning once, until golden and fork-tender.
- Heat remaining tablespoon olive oil in a large soup pot over medium heat. Add diced onion and cook for 5 minutes until translucent. Stir in garlic, carrot, and apple (if using); sauté another 3–4 minutes until fragrant and slightly softened.
- Add roasted squash to the pot, followed by vegetable broth. Sprinkle in nutmeg, black pepper, cinnamon (if using), and sea salt. Bring to a gentle boil, then reduce to a simmer. Cook uncovered for 15–20 minutes, until all veggies are very soft.
- Remove pot from heat. Carefully blend the soup in batches (or use an immersion blender) until completely smooth and creamy. If too thick, add more broth as needed.
- Stir in coconut milk or heavy cream. Heat gently, but do not boil. Taste and adjust seasoning. Ladle soup into bowls, garnish with roasted pumpkin seeds, a swirl of coconut milk, and fresh herbs. Serve hot with crusty bread.
Notes
Roasting the squash first deepens the flavor. For vegan or dairy-free, use coconut milk and vegetable broth. Adjust spices to taste and add fresh herbs for extra aroma. Soup can be made ahead and freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240ml)
- Calories: 170
- Sugar: 7
- Sodium: 600
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 28
- Fiber: 5
- Protein: 3
Keywords: butternut squash soup, creamy soup, fall recipes, gluten-free, vegetarian, comfort food, easy soup, autumn, coconut milk, roasted squash