This Creamy Butternut Squash Soup is a cozy, velvety dish that brings warmth and comfort to any table. Made with simple ingredients like fresh butternut squash, aromatic herbs, and creamy coconut milk, this soup is naturally rich, slightly sweet, and perfectly spiced. The addition of nutmeg or cinnamon gives it a gentle warmth that complements the squash beautifully, making it ideal for chilly days or special fall gatherings. Serve it with your favorite garnishes for an extra touch of elegance and flavor!
Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
- 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
- 1 tablespoon olive oil or butter
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 large carrot, chopped
- 1 celery stalk, chopped
- 4 cups vegetable broth (or chicken broth for added richness)
- 1 cup of this creamy coconut milk for extra richness
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- Salt and black pepper to taste
- Optional: 1/2 teaspoon ground nutmeg or cinnamon for extra warmth
- Garnish: Fresh parsley, roasted pumpkin seeds, or a drizzle of coconut milk
Instructions
Sauté the Vegetables: Heat the olive oil or butter over medium heat in a large pot. Add the chopped onion, carrot, and celery. Sauté for about 5 minutes until the vegetables soften. Add the minced garlic and cook for another minute until fragrant.
Cook the Squash: Add the cubed butternut squash to the pot, stirring to combine with the other vegetables. Pour in the vegetable broth, ensuring the squash is fully covered. Add thyme, salt, and pepper. Bring the mixture to a boil, then reduce to a simmer. Cover and cook for 20-25 minutes or until the squash is fork-tender.
Blend the Soup: Once the vegetables are soft, use an immersion blender to blend the soup directly in the pot until smooth and creamy. Alternatively, you can use an immersion blender for best results
in batches (be cautious of the hot liquid) and blend until smooth.
Add Creaminess: Stir in the coconut milk or heavy cream and simmer for 5 minutes to heat through. Taste and adjust seasoning, adding nutmeg or cinnamon if desired.
Serve and Garnish: Ladle the creamy soup into bowls and garnish with these roasted pumpkin seeds for an extra crunch
, or a drizzle of coconut milk for an elegant touch.
Tips
- For a thicker texture, reduce the broth slightly.
- To enhance the flavors, roast the butternut squash cubes in the oven at 400°F (200°C) for 20-25 minutes before adding them to the soup.
This creamy butternut squash soup is packed with nutrients, especially beta-carotene, and makes for a comforting, nutritious meal. Enjoy!
Conclusion
There’s nothing quite like a bowl of creamy butternut squash soup to bring comfort and nutrition together in one spoonful. This recipe is easy to make and packed with vitamins, antioxidants, and satisfying flavors. For an even creamier and more flavorful soup,
check out this recommended coconut milk that takes the taste to the next level. Whether you’re making it as a starter or enjoying it as a wholesome meal, this soup is a delightful way to warm up and savor the season’s best produce. Enjoy the rich, creamy texture and savor each bite!
