Ultimate Butternut Squash Soup
Comforting, creamy, and bursting with fall flavors, the Ultimate Butternut Squash Soup is the perfect recipe to cozy up with on a chilly day. Made with two pounds of roasted butternut squash, sweet carrots, aromatic garlic, and a touch of warming spices like cinnamon and nutmeg, this velvety soup packs a delightful balance of savory and subtly sweet notes. Enhanced with creamy coconut milk or heavy cream and an optional drizzle of maple syrup for added depth, this hearty dish is both dairy-free and gluten-free, making it a versatile choice for various dietary needs. Ready in just 45 minutes, this easy-to-make soup is ideal for meal prepping or serving at gatherings. Garnish with a swirl of coconut milk, a dash of cinnamon, or crunchy roasted pumpkin seeds for an elegant finish your guests will savor.
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Recipe Information
Ingredients
- 2 pounds butternut squash (peeled, seeded, and cubed)
- 1 large yellow onion (chopped)
- 1 medium carrot (peeled and chopped)
- 3 cloves garlic (minced)
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 cup unsweetened coconut milk (or heavy cream)
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 1 teaspoon salt
- 0.25 teaspoons black pepper
- 1 tablespoon maple syrup (optional, for sweetness)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and carrot to the pot, cooking for 5-6 minutes until softened.
Stir in the minced garlic and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
Add the cubed butternut squash to the pot, followed by the vegetable broth. Bring the mixture to a boil.
Once boiling, reduce the heat to low and let the soup simmer for 20-25 minutes or until the squash is completely tender.
Remove the pot from the heat and let it cool slightly. Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend until smooth, being cautious with the hot liquid.
Return the pureed soup to the pot. Stir in the coconut milk, ground cinnamon, ground nutmeg, salt, black pepper, and maple syrup (if using).
Reheat the soup over low heat, adjusting the seasoning to taste.
Serve the soup warm, garnished with a drizzle of coconut milk, a sprinkle of cinnamon, or roasted pumpkin seeds, if desired.
Nutrition Facts
Calories |
1201 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.6 g | 53% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4701 mg | 204% | |
| Total Carbohydrate | 201.9 g | 73% | |
| Dietary Fiber | 34.8 g | 124% | |
| Total Sugars | 49.6 g | ||
| Protein | 28.6 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 666 mg | 51% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 5407 mg | 115% | |
*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.
