Butternut Squash Soup

Cozy Butternut Squash Soup: A Comforting Bowl for Any Season

There’s something magical about a silky, golden bowl of butternut squash soup. It’s naturally sweet, creamy without dairy overload, and full of nutrients that nourish your body and soul. Whether you’re looking for a light lunch, a comforting dinner starter, or a make-ahead meal for busy days, this recipe ticks all the boxes.

With the natural sweetness of roasted butternut squash, the earthy flavor of carrots, and the subtle warmth of spices like cumin, cinnamon, and nutmeg, every spoonful is pure comfort. Plus, the coconut milk adds a velvety richness that keeps it 100% plant-based.

Ingredients You’ll Need

  • 1 large butternut squash, peeled, seeded, and cubed
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, peeled and sliced
  • 1 medium potato, peeled and cubed
  • 4 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup coconut milk
  • Salt and pepper to taste
  • Fresh parsley or cilantro for garnish

Step-by-Step Instructions

1. Roast the Butternut Squash
Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle with half the olive oil, and season with salt and pepper. Roast for 25–30 minutes until tender and slightly caramelized.

2. Build the Flavor Base
In a large pot, heat the remaining olive oil over medium heat. Add chopped onion and minced garlic, sautéing for 3–4 minutes until fragrant and soft.

3. Add the Vegetables
Stir in the carrots and potato, cooking for another 5 minutes.

4. Simmer the Soup
Pour in the vegetable broth and bring to a boil. Lower the heat, cover, and simmer for 15 minutes until all vegetables are tender.

5. Spice It Up
Add the roasted squash, cumin, cinnamon, and nutmeg. Stir well and simmer for an additional 5 minutes to let the flavors blend.

6. Blend Until Creamy
Use an immersion blender to puree the soup until smooth. If you’re using a regular blender, work in batches and be careful with the hot liquid.

7. Finish & Serve
Stir in the coconut milk, season to taste, and heat for another 2 minutes. Ladle into bowls, garnish with parsley or cilantro, and serve hot.

Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Servings: 6
Calories: 210 per serving

Serving Suggestions

This soup pairs beautifully with crusty bread, a side salad, or a grilled vegetable sandwich. For extra crunch, top with roasted pumpkin seeds.

Storage & Freezing

  • Refrigerator: Store in an airtight container for up to 4 days.
  • Freezer: Freeze in portions for up to 3 months. Reheat gently on the stove.

This butternut squash soup isn’t just a meal, it’s a hug in a bowl. Whether you make it for a cozy night in or as part of your weekly meal prep, it’s sure to become a staple in your kitchen.

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