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
Scale
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.
