Description
This Butternut Squash Soup recipe is a creamy, flavorful, and comforting dish perfect for fall or any chilly day. Roasting the squash intensifies its natural sweetness, while the blend of warm spices like ginger, cinnamon, and nutmeg add depth. Coconut milk provides a rich, dairy-free creaminess that makes the soup both delicious and vegan-friendly.
Ingredients
Scale
Main Ingredients
- 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
Liquids & Spices
- 4 cups vegetable broth (or chicken broth for a richer flavor)
- 1 cup coconut milk (full-fat recommended)
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper (optional, for a little heat)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
Instructions
- Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 30 to 40 minutes until tender and slightly caramelized. Once done, set aside to cool.
- Sauté Aromatics: While the squash roasts, chop the onion, carrots, and celery. Heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the chopped vegetables and sauté for 5 to 7 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.
- Add Squash and Broth: Add the roasted butternut squash to the pot with the sautéed vegetables. Pour in the vegetable broth, ensuring that all the vegetables are submerged. Stir in ground ginger, ground cinnamon, ground nutmeg, and cayenne pepper if using. Bring to a gentle simmer.
- Simmer the Soup: Reduce the heat to low, cover the pot, and let the soup simmer for 15 to 20 minutes to allow flavors to meld and vegetables to become fully tender.
- Puree the Soup: Carefully puree the soup using an immersion blender directly in the pot, or transfer in batches to a regular blender, venting the lid to release steam. Blend until smooth and creamy.
- Finish with Coconut Milk: Stir in the full-fat coconut milk, and season with additional salt and black pepper to taste. Heat gently for a few minutes without boiling to combine the flavors perfectly.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with your favorite toppings, such as toasted pumpkin seeds, fresh herbs, or a swirl of extra coconut milk. Serve immediately and enjoy.
Notes
- For a richer soup, substitute vegetable broth with chicken broth if not strictly vegan.
- Adjust cayenne pepper according to your preferred spice level or omit for a milder flavor.
- To peel butternut squash easily, use a sharp vegetable peeler and cut off both ends first for stability.
- This soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
- If you prefer a thinner consistency, add more broth or water when pureeing.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Soup
- Method: Roasting, Stovetop
- Cuisine: American
