Easy to Make Butternut Squash Soup
Creamy, comforting, and packed with wholesome goodness, this Easy to Make Butternut Squash Soup is the perfect go-to recipe for cozy nights or quick weekday meals. Featuring a velvety blend of roasted butternut squash, sweet carrots, and aromatic garlic and onions, this soup is brought to life with the subtle richness of coconut milk or heavy cream. Ready in just 45 minutes, it’s a simple yet elegant dish that’s naturally gluten-free, dairy-optional, and endlessly customizable with your favorite garnishes, like crunchy pumpkin seeds or a dash of cinnamon. Whether you’re looking for a nutritious starter or a satisfying main course, this flavorful soup hits all the right notes for fall and beyond!
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Recipe Information
Ingredients
- 4 cups butternut squash (peeled, seeded, and cubed)
- 1 large carrot (peeled and chopped)
- 1 medium yellow onion (chopped)
- 2 pieces garlic cloves (minced)
- 4 cups vegetable broth
- 1 cup coconut milk (or heavy cream for a creamier soup)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon ground cinnamon (optional, for garnish)
- 2 tablespoons pumpkin seeds or fresh herbs (optional, for topping)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and cook for 3-4 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for another 1 minute, being careful not to let it burn.
Add the cubed butternut squash, chopped carrot, vegetable broth, salt, and black pepper to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for 20-25 minutes, or until the squash and carrots are tender when pierced with a fork.
Remove the pot from heat and let it cool slightly. Using an immersion blender, puree the soup in the pot until smooth. Alternatively, blend the soup in batches using a countertop blender. Be cautious with hot liquids to avoid spills.
Once smooth, stir in the coconut milk or heavy cream. Taste the soup and adjust seasoning with additional salt and pepper if needed.
Return the soup to low heat to warm through for 2-3 minutes, but do not let it boil.
Ladle the soup into bowls and garnish with a sprinkle of ground cinnamon, pumpkin seeds, or fresh herbs if desired. Serve immediately.
Nutrition Facts
Calories |
1762 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.6 g | 130% | |
| Saturated Fat | 57.7 g | 288% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4750 mg | 207% | |
| Total Carbohydrate | 212.2 g | 77% | |
| Dietary Fiber | 41.4 g | 148% | |
| Total Sugars | 49.8 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 714 mg | 55% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 6305 mg | 134% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
