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Butternut Squash Soup

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A creamy, comforting butternut squash soup blended with warm spices, vegetables, and a silky finish—perfect for cozy meals.

Ingredients

Scale
  • 1 large butternut squash, peeled and cubed
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, sliced
  • 4 cups vegetable or chicken broth
  • 1/2 cup coconut milk or heavy cream
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • Salt and pepper to taste
  • Fresh herbs (thyme or parsley) for garnish

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Sauté onion and garlic until fragrant and softened.
  3. Add carrots and squash; cook for 5 minutes, stirring occasionally.
  4. Pour in broth, cinnamon, nutmeg, salt, and pepper. Bring to a boil.
  5. Reduce heat and simmer for 20–25 minutes until squash is very tender.
  6. Use an immersion blender to puree the soup until smooth (or transfer in batches to a blender).
  7. Stir in coconut milk or heavy cream and simmer 2 more minutes.
  8. Adjust seasoning and serve warm, garnished with herbs.

Notes

  • Roast the squash beforehand for extra caramelized flavor.
  • Add ginger for a brighter, spiced twist.
  • Use vegetable broth and coconut milk to keep it vegan.

Nutrition

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

Find it online: https://yumcove.com/butternut-squash-soup/