Creamy & Comforting Butternut Squash Soup

Why Make This Recipe

Creamy & Comforting Butternut Squash Soup is an enjoyable dish perfect for chilly days. It combines the natural sweetness of butternut squash with creamy richness, making it a tasty choice for lunch or dinner. This soup is not only comforting but also nutritious, packed with vitamins and minerals. Plus, it’s easy to prepare, allowing you to create a homemade meal that warms the heart.

How to Make Creamy & Comforting Butternut Squash Soup

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 carrot, chopped (optional)
• 1 butternut squash (about 2-3 lb), peeled, seeded, and cubed
• 4 cups vegetable or chicken broth
• 1/2 cup heavy cream or coconut milk
• 1/2 tsp ground cumin
• 1/4 tsp ground nutmeg
• Salt and pepper to taste
• Optional garnishes: roasted pumpkin seeds, fresh thyme

Directions:

1. Heat olive oil in a large pot over medium heat.
2. Sauté onion and carrot (if using) until softened, about 5 minutes.
3. Add garlic and cook for 1 minute more.
4. Add cubed squash, broth, cumin, and nutmeg; bring to a boil.
5. Lower the heat and simmer for 20-25 minutes, until the squash is tender.
6. Purée the soup with an immersion blender until smooth, or in batches in a blender.
7. Stir in cream or coconut milk; season with salt and pepper.
8. Serve hot, garnished with pumpkin seeds or thyme if desired.

How to Serve Creamy & Comforting Butternut Squash Soup

Serve this soup hot in bowls. You can add roasted pumpkin seeds or fresh thyme on top for extra flavor and presentation. It pairs well with warm crusty bread or a simple salad to complete your meal.

How to Store Creamy & Comforting Butternut Squash Soup

You can store leftover soup in an airtight container in the fridge for up to 3 days. To keep it longer, you can freeze the soup for up to 3 months. Just make sure to let it cool before transferring it to a freezer-safe container.

Tips to Make Creamy & Comforting Butternut Squash Soup

• Make sure to peel the butternut squash carefully, as the skin can be tough.
• You can adjust the spices according to your taste; more cumin can add extra warmth.
• If you prefer a thicker soup, reduce the amount of broth you use.

Variation

For a spicier version, consider adding a pinch of cayenne pepper or some chopped jalapeños during the cooking process. You can also swap out the heavy cream for almond milk for a lighter version suitable for dairy-free diets.

FAQs

Can I use frozen butternut squash?
Yes, you can use frozen butternut squash. Just make sure to adjust the cooking time as needed.

Is this soup vegan?
To make it vegan, use coconut milk for cream and vegetable broth instead of chicken broth.

Can I add other vegetables to this soup?
Absolutely! You can add vegetables like potatoes or sweet potatoes for added creaminess and flavor.

Creamy & Comforting Butternut Squash Soup

A deliciously creamy butternut squash soup that combines natural sweetness with richness, perfect for chilly days.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Appetizer, Soup

Cuisine: American

Calories: 250

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

Main Ingredients

• 2 tbsp olive oil For sautéing
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 medium carrot, chopped (optional) Adds sweetness and texture
• 1 medium butternut squash (about 2-3 lb), peeled, seeded, and cubed
• 4 cups vegetable or chicken broth
• 1/2 cup heavy cream or coconut milk For a lighter version, use coconut milk
• 1/2 tsp ground cumin
• 1/4 tsp ground nutmeg
• Salt and pepper to taste

Optional Garnishes

• roasted pumpkin seeds For garnish
• fresh thyme For garnish

Method

 

Cooking

1. Heat olive oil in a large pot over medium heat.
2. Sauté onion and carrot (if using) until softened, about 5 minutes.
3. Add garlic and cook for 1 minute more.
4. Add cubed squash, broth, cumin, and nutmeg; bring to a boil.
5. Lower the heat and simmer for 20-25 minutes, until the squash is tender.
6. Purée the soup with an immersion blender until smooth, or in batches in a blender.
7. Stir in cream or coconut milk; season with salt and pepper.
8. Serve hot, garnished with pumpkin seeds or thyme if desired.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 6gSodium: 500mgFiber: 4gSugar: 5g

Notes

Store leftover soup in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Peel butternut squash carefully; the skin can be tough. You can adjust the spices according to your taste and prefer a thicker soup by using less broth.

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