Creamy Butternut Squash Soup Recipe for Cozy Evenings

There’s something magical about a warm bowl of butternut squash soup, especially on a chilly autumn evening. Imagine the rich, velvety texture, the sweet nuttiness wafting through your kitchen, and the vibrant orange hue that seems to capture the essence of fall. As you spoon in that creamy goodness, each bite feels like a cozy hug from an old friend.

Butternut squash soup is not just a dish; it’s a delightful experience that warms your soul and sparks joy. I remember the first time I made this soup; my house smelled like a pumpkin spice latte had exploded in there. My friends gathered around, eagerly awaiting their bowls, and the laughter flowed as freely as the soup.

I vividly recall serving this dish at a dinner party where everyone raved about how delicious it was.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Butternut Squash: Choose a firm squash with smooth skin for the best flavor and texture.

• Onion: A sweet onion will caramelize nicely, adding depth to the soup.

• Garlic: Fresh garlic cloves provide aromatic richness that’s hard to resist.

• Vegetable Broth: Use low-sodium broth to control the saltiness while still packing in flavor.

• Coconut Milk: For a creamy finish, opt for full-fat coconut milk; it adds subtle sweetness and richness.

• Spices (Cinnamon and Nutmeg): These warm spices elevate the flavor profile, making it feel extra comforting.

• Olive Oil: A splash of olive oil helps sauté your vegetables, enhancing their natural flavors.

• Salt and Pepper: Essential for seasoning throughout the cooking process to taste.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prep Your Ingredients: Start by peeling and dicing your butternut squash into 1-inch cubes—don’t worry if they’re not perfect! Dice one onion and mince three garlic cloves.

Sauté Aromatics: Heat two tablespoons of olive oil over medium heat in a large pot. Add onions first until they become translucent and fragrant—about five minutes—then toss in minced garlic for another minute.

Add Squash and Broth: Stir in those lovely cubed butternut squash pieces along with four cups of vegetable broth. Bring this mixture to a gentle boil then reduce to simmer for about 20 minutes until the squash is tender.

Blend Until Smooth: Once you’ve reached tender perfection, carefully use an immersion blender—or transfer to a blender—to puree until silky smooth. If using a blender, allow some cooling before blending; nobody wants hot soup explosions!

Add Creaminess and Spice**: Return the blended soup back into the pot over low heat. Stir in one cup of coconut milk along with half a teaspoon each of cinnamon and nutmeg for warmth—taste and adjust seasoning as needed.

Serve Warm**: Ladle out hearty portions into bowls. Optional: drizzle some coconut milk on top or sprinkle with fresh herbs for an Instagram-worthy finish!

And there you have it—a luscious bowl of butternut squash soup ready to warm your heart! Enjoy with crusty bread or even grilled cheese sandwiches for that ultimate comfort meal experience.

Now go grab those ingredients from your kitchen—it’s time to unleash your inner chef!

You Must Know

• Butternut squash soup is not just comfort food; it’s a creamy hug in a bowl
• The rich, velvety texture and warm spices can transform any gloomy day into a cozy feast
• Plus, it’s an excellent way to sneak in some veggies!

Perfecting the Cooking Process

Start by roasting the butternut squash until caramelized. Sauté onions and garlic, then blend everything for a smooth finish. This method maximizes flavors while ensuring a creamy texture.

Add Your Touch

Feel free to swap in different spices like ginger or curry powder for added warmth. You can also stir in coconut milk or cream for extra richness.

Storing & Reheating

Store leftover butternut squash soup in airtight containers for up to five days. Reheat on the stovetop over low heat, stirring gently to keep it creamy.

Chef's Helpful Tips

• To achieve a sweeter flavor, roast your butternut squash longer until caramelized
• Be cautious with salt; always add gradually to avoid overpowering flavors
• Using an immersion blender yields the best texture without messy transfers

Memories of my first attempt at butternut squash soup still make me laugh—my friends raved about it until I admitted I nearly burned the house down!

FAQ

Can I use frozen butternut squash for this recipe?

Yes, frozen butternut squash works well and saves you prep time.

How can I make this soup spicy?

Add cayenne pepper or red pepper flakes while cooking for a kick.

What should I serve with butternut squash soup?

Pair it with crusty bread or a light salad for a delicious meal!

Print

Butternut Squash Soup

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• Author: Ethan Brooks
• Total Time: 45 minutes
• Yield: Serves 6

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Description

Warm up your chilly evenings with this creamy and flavorful butternut squash soup. Bursting with the rich sweetness of roasted squash, aromatic garlic, and warming spices, each spoonful envelops you in comfort. Perfect for cozy nights or festive gatherings, this easy-to-make soup is sure to impress your family and friends while filling your kitchen with delightful autumn aromas.

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Ingredients

Scale 1x2x3x

• 1 medium butternut squash (about 2 lbs), peeled and diced
• 1 large sweet onion, diced
• 3 garlic cloves, minced
• 4 cups low-sodium vegetable broth
• 1 cup full-fat coconut milk
• 2 tbsp olive oil
• ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• Salt and pepper to taste

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Instructions

1. Prepare ingredients by peeling and dicing the butternut squash into 1-inch cubes, dicing the onion, and mincing the garlic.
2. In a large pot, heat olive oil over medium heat. Sauté onions until translucent (about 5 minutes), then add garlic and sauté for an additional minute.
3. Add diced butternut squash and vegetable broth to the pot. Bring to a gentle boil, then reduce heat and simmer for 20 minutes until squash is tender.
4. Blend the mixture until smooth using an immersion blender or a countertop blender (let it cool if using a blender).
5. Return the blended soup to low heat; stir in coconut milk, cinnamon, nutmeg, salt, and pepper to taste.
6. Serve warm with optional coconut milk drizzle or fresh herbs on top.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Blending
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 250
• Sugar: 6g
• Sodium: 200mg
• Fat: 14g
• Saturated Fat: 10g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 31g
• Fiber: 6g
• Protein: 3g
• Cholesterol: 0mg

Keywords: For extra flavor, roast the butternut squash before adding it to the soup. Customize the spice profile by adding ginger or curry powder. Store leftovers in airtight containers for up to five days; reheat gently on the stovetop.