Creamy Butternut Squash Soup Recipe

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

This creamy butternut squash soup is a delightful addition to your Thanksgiving recipe lineup. With its smooth texture and rich flavor, it’s perfect for warming up on chilly autumn days.

The recipe is simple and utilizes fresh butternut squash, onions, and spices, making it a comforting choice for any occasion.

Easy Butternut Squash Soup Recipe

This butternut squash soup features roasted squash blended with sautéed onions and garlic, creating a velvety texture. It takes about 45 minutes from start to finish and serves 4 people.

Ingredients

1 medium butternut squash, peeled, seeded, and cubed
1 medium onion, chopped
2 cloves garlic, minced
4 cups vegetable or chicken broth
1 cup coconut milk or heavy cream
2 tablespoons olive oil
1 teaspoon salt, adjust to taste
1/2 teaspoon black pepper
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
Chopped fresh parsley for garnish (optional)

Instructions

Prep the Squash: Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper, and spread it on a baking sheet. Roast for 25-30 minutes until tender.
Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened and fragrant (about 5 minutes).
Combine Ingredients: Add the roasted butternut squash and broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
Blend the Soup: Use an immersion blender to puree the soup until smooth, or transfer it in batches to a blender.
Add Creaminess: Stir in the coconut milk or heavy cream, and heat gently over low heat. Adjust seasoning with salt, pepper, nutmeg, and cinnamon.
Serve: Ladle the soup into bowls and garnish with chopped parsley, if desired. Serve hot with crusty bread.