Print

Print Recipe

A creamy, velvety butternut squash soup infused with warm spices and aromatic vegetables — perfect for a cozy, comforting meal.

Ingredients

Scale
  • 1 large butternut squash, peeled, seeded, and cubed
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, chopped
  • 1 celery stalk, chopped
  • 4 cups vegetable broth
  • 1/2 cup coconut milk or heavy cream
  • 1/2 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp salt (or to taste)
  • 1/4 tsp black pepper

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, cooking until softened, about 5 minutes.
  2. Stir in garlic and cook for 30 seconds.
  3. Add the cubed butternut squash, vegetable broth, cinnamon, nutmeg, salt, and pepper.
  4. Bring to a boil, then reduce the heat and simmer for 20–25 minutes, or until squash is very tender.
  5. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
  6. Stir in coconut milk or cream and simmer for 2–3 more minutes.
  7. Taste and adjust seasoning as needed. Serve warm with crusty bread or a drizzle of cream.

Notes

  • Roasting the squash before simmering adds extra depth of flavor.
  • Use coconut milk for a dairy-free version.
  • Add a pinch of cayenne for a spicy kick.

Nutrition

Keywords: butternut squash soup, creamy soup, fall soup, vegan soup

Find it online: https://yumcove.com/87333-2/