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If you’re craving a comforting, velvety bowl of warmth that feels like a hug in a bowl, this Simple Butternut Squash Soup Recipe is your new best friend. It’s the perfect balance of naturally sweet butternut squash paired with warm spices and creamy coconut milk, coming together in a smooth, luscious texture that’s incredibly satisfying. Whether you want to cozy up on a chilly evening or impress guests with gentle flavors that speak volumes, this soup will soon become a staple you turn to again and again.
Ingredients You’ll Need
The magic of this soup lies in its simplicity; every ingredient is carefully chosen not just for flavor but also for texture and color. Each plays an essential role, from the hearty butternut squash to the silky coconut milk, making this soup wholesome yet effortlessly elegant.
- 1 tablespoon olive oil: Adds a fruity richness and helps soften the veggies.
- 1 tablespoon butter: Brings an indulgent creaminess and depth to the sautéed onions.
- 1/2 medium onion (chopped): Provides a subtle sweetness and aromatic base.
- 3 cloves garlic (minced): Offers a gentle pungency that lifts the flavors.
- 4 pounds butternut squash (peeled, seeded, & cut into 1.5″ pieces): The star ingredient, sweet and smooth when cooked.
- 1 large carrot (peeled & sliced): Adds natural sweetness and vibrant color.
- 1 large Russet potato (peeled & diced): Helps thicken the soup and adds creaminess.
- 3 cups chicken or veggie broth (and more if needed): Forms the flavorful liquid base that brings the soup together.
- 1/2 teaspoon ground cinnamon: Adds a warm, inviting spice note that complements the squash.
- 1/4 teaspoon ground nutmeg: Enhances the cozy flavor profile subtly.
- 1 (13.5 ounce) can full fat coconut milk: Gives the soup its luscious, creamy texture with a hint of tropical richness.
- Salt & pepper (to taste): Essential for balancing all the flavors perfectly.
How to Make Simple Butternut Squash Soup Recipe
Step 1: Sauté the Aromatics
Start by warming the olive oil and butter in a large soup pot over medium-high heat. When fragrant, toss in the chopped onion and let it soften for about five minutes. You’ll know it’s ready when the onions turn translucent and smell sweet, forming a beautiful flavor base for your soup.
Step 2: Combine the Veggies and Spices
Next, stir in the minced garlic, then add your cubed butternut squash, sliced carrot, diced potato, broth, cinnamon, and nutmeg. This colorful medley of ingredients creates a fragrant and inviting mixture that’s about to become magic. Don’t worry if the broth doesn’t cover all the veggies completely; as they cook, they’ll release moisture and soften beautifully.
Step 3: Simmer Until Tender
Bring everything to a boil on high heat, then lower it to a gentle simmer with the lid slightly ajar. Let the soup cook until the vegetables are tender enough to pierce easily with a knife—around 20 minutes depending on your chopping size. Stir it halfway through to ensure even cooking and prevent anything from sticking.
Step 4: Blend the Soup
When the veggies are perfectly soft, it’s time to transform this hearty mixture into a silky soup. Use an immersion blender right in the pot for convenience, or carefully transfer to a regular blender in batches. If the pot is too hot, let the soup cool a bit before blending – this makes it safer and helps prevent splatters.
Step 5: Add Coconut Milk and Season
Once smooth, stir in the creamy coconut milk and start seasoning with salt and pepper. I recommend beginning with about half a teaspoon of salt; this soup loves a good seasoning so don’t be shy to adjust to taste. If the soup seems a little thick after the coconut milk goes in, simply add more broth, a half cup at a time, until it feels just right—whether that’s thick and velvety or a bit lighter.
How to Serve Simple Butternut Squash Soup Recipe
Garnishes
Once your soup is ready, the garnishes are your chance to add personality and texture. Roasted pumpkin seeds add a delightful crunch, a drizzle of extra coconut milk creates a beautiful swirl, and a sprinkle of fresh chopped herbs like parsley or chives adds freshness. A dusting of smoked paprika or a dash of chili flakes can add a captivating kick for those who like a bit of heat.
Side Dishes
This soup pairs exceptionally well with crusty bread or a warm grilled cheese sandwich for a satisfying meal. A fresh green salad with tangy vinaigrette balances out the richness, making this a perfect lunch or dinner option. If you want a more substantial meal, consider serving alongside roasted vegetables or quinoa for extra heartiness.
Creative Ways to Present
For a fun twist, serve the soup in mini pumpkin bowls or hollowed-out butternut squash for a stunning fall presentation. Alternatively, drizzle a flavored oil like basil or chili oil before serving to add a gourmet touch. Imagine bringing this to a dinner party to wow your guests both in flavor and style—simple and elegant!
Make Ahead and Storage
Storing Leftovers
This soup holds up beautifully in the fridge for up to four days. Store it in an airtight container and you’ll find the flavors only deepen overnight, making it even more delicious the next day.
Freezing
If you want to enjoy this Simple Butternut Squash Soup Recipe on busier days, it freezes wonderfully. Pour the cooled soup into freezer-safe containers or bags, leaving some room for expansion. It will keep well for up to three months, making meal prep a breeze when time is tight.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally to prevent sticking. If the soup has thickened in the fridge or freezer, add a splash of broth or water to bring it back to your preferred consistency. A gentle reheat preserves the luscious creaminess and brings back that fresh-from-the-pot feel.
FAQs
Can I use frozen butternut squash instead of fresh?
Absolutely! Frozen butternut squash can save you time without sacrificing flavor. Just skip the peeling and cutting step, and adjust the cooking time slightly since frozen squash is softer.
Is this soup vegan?
Yes, as long as you use vegetable broth instead of chicken broth, this Simple Butternut Squash Soup Recipe is entirely plant-based thanks to the coconut milk and wholesome veggies.
Can I make this soup spicy?
Definitely! Adding cayenne pepper, chili flakes, or a splash of hot sauce to the soup during seasoning creates a warm spicy kick that pairs beautifully with the natural sweetness of the squash.
What can I substitute for coconut milk?
If you’re not a fan of coconut milk, heavy cream or a cashew cream can be excellent alternatives to maintain the creamy texture. Just be aware the subtle coconut flavor will be missing.
How do I store leftovers to avoid losing flavor?
Store soup in airtight containers promptly after it cools to preserve freshness and flavor. Avoid reheating multiple times to keep the soup tasting vibrant and delicious.
Final Thoughts
This Simple Butternut Squash Soup Recipe is pure comfort in a bowl—easy to make, full of flavor, and loaded with good-for-you ingredients. It’s one of those classics that feels special every time you make it, yet is approachable enough to whip up on any weeknight. I can’t wait for you to try it and see just how effortless homemade soup can be!
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Simple Butternut Squash Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Simple Butternut Squash Soup is a creamy, comforting blend of roasted butternut squash, carrot, and potato simmered in fragrant spices and enriched with full-fat coconut milk for a luscious finish. Perfect for an easy weeknight meal, it’s naturally creamy without any cream and packed with autumnal warmth.
Ingredients
Base
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 medium onion, chopped
- 3 cloves garlic, minced
Vegetables
- 4 pounds butternut squash, peeled, seeded, and cut into 1.5 inch pieces
- 1 large carrot, peeled and sliced
- 1 large Russet potato, peeled and diced
Liquids & Spices
- 3 cups chicken or vegetable broth, plus more if needed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 (13.5 ounce) can full fat coconut milk
- Salt and freshly ground black pepper, to taste
Instructions
- Sauté aromatics: Heat olive oil and butter in a large soup pot over medium-high heat. Add the chopped onion and sauté for 5 minutes until the onion is soft and translucent.
- Add vegetables and spices: Stir in the minced garlic, then add the butternut squash, carrot, and potato pieces. Pour in the broth and sprinkle in the cinnamon and nutmeg. Increase heat to high to bring the mixture to a boil, even though the liquid may not fully cover the vegetables.
- Simmer the soup: Partially cover the pot with the lid slightly ajar and reduce the heat to maintain a simmer. Cook until the vegetables are tender and can be easily pierced with a knife, about 20 minutes. Stir occasionally to ensure even cooking.
- Blend the soup: Using an immersion blender—or carefully transferring to a regular blender—purée the soup until smooth. It may help to let the soup cool slightly before blending.
- Finish and season: Stir in the full-fat coconut milk for creaminess, then season generously with salt and pepper, starting with about 1/2 teaspoon of salt and adjusting to taste. If the soup is too thick, add additional broth 1/2 cup at a time until the desired consistency is reached.
Notes
- Using full-fat coconut milk adds richness without dairy, making this soup suitable for those avoiding lactose.
- If you prefer a vegan version, use vegetable broth and the recipe is vegan-friendly.
- For a thinner consistency, adjust broth amounts before blending.
- The cinnamon and nutmeg add a warm spice note but can be adjusted or omitted based on preference.
- Leftovers store well in the refrigerator for up to 3 days and also freeze nicely.
