The Very Best Butternut Squash Soup Everrr
Cozy up with a bowl of "The Very Best Butternut Squash Soup Everrr," a velvety, flavor-packed autumn favorite that’s as nutritious as it is delicious. This creamy soup starts with roasted butternut squash, which brings a rich and caramelized depth of flavor, complemented by sautéed onions, carrots, and garlic. Infused with warming spices like cinnamon and nutmeg, it’s finished with a luxurious swirl of unsweetened coconut milk and a touch of maple syrup for natural sweetness. Quick to prepare and simmered to perfection in under an hour, this vegan, dairy-free soup is perfect for weeknight dinners or elegant holiday appetizers. Garnish with crunchy pumpkin seeds and aromatic fresh thyme for a stunning presentation and added texture. Your taste buds will thank you!
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Recipe Information
Ingredients
- 1 medium (about 2.5 lbs) butternut squash
- 2 tablespoons olive oil
- 1 large yellow onion
- 2 medium carrots
- 3 garlic cloves
- 4 cups vegetable broth
- 1 cup unsweetened coconut milk
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 tablespoon maple syrup
- 2 tablespoons pumpkin seeds (optional, for topping)
- 1 teaspoon fresh thyme (optional, for topping)
Instructions
Preheat your oven to 400°F (200°C).
Cut the butternut squash in half lengthwise. Scoop out the seeds and discard. Drizzle 1 tablespoon of olive oil over the cut sides of the squash and place them face down on a baking sheet. Roast in the oven for 30-35 minutes, or until the flesh is tender and easily pierced with a fork.
While the squash is roasting, dice the onion and carrots. Mince the garlic cloves.
Heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the onion and carrots, and sauté for 6-8 minutes, or until softened. Add the minced garlic and cook for an additional 1 minute.
Remove the roasted squash from the oven and let it cool slightly. Scoop out the flesh and add it to the pot with the sautéed vegetables.
Pour in the vegetable broth, followed by the cinnamon, nutmeg, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10 minutes.
Use an immersion blender or transfer the soup in batches to a high-speed blender to puree until smooth and creamy.
Stir in the coconut milk and maple syrup, and simmer for another 2-3 minutes to combine and heat through. Taste and adjust seasonings as needed.
Serve the soup warm, garnished with pumpkin seeds and fresh thyme, if desired.
Nutrition Facts
Calories |
1390 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.2 g | 64% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4791 mg | 208% | |
| Total Carbohydrate | 227.2 g | 83% | |
| Dietary Fiber | 55.9 g | 200% | |
| Total Sugars | 63.5 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1165 mg | 90% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 5751 mg | 122% | |
*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.
