Description
This Butternut Squash Soup recipe offers a comforting, creamy, and flavorful bowl of warmth perfect for any season. Roasting the squash enhances its natural sweetness, complemented by aromatic spices and a smooth coconut milk finish, making it both dairy-free and delicious.
Ingredients
Scale
Vegetables
- 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
Liquids and Oils
- 4 cups vegetable broth (or chicken broth for a richer flavor)
- 1 cup coconut milk (full-fat recommended)
- 2 tablespoons olive oil
Spices
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper (optional, for a little heat)
- Salt and freshly ground black pepper to taste
Instructions
- Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the peeled and cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper, then spread it out on a baking sheet. Roast for 30-40 minutes until the squash is tender and slightly caramelized. Once done, set it aside to cool slightly.
- Sauté the Base Vegetables: While the squash roasts, chop the onion, carrots, and celery. Heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped vegetables and sauté for 5-7 minutes, until they are softened. Then add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
- Combine and Simmer: Add the roasted butternut squash to the pot with the sautéed vegetables. Pour in the vegetable broth, making sure all the vegetables are immersed. Stir in the ground ginger, cinnamon, nutmeg, and cayenne pepper if you’re using it. Bring the mixture to a gentle simmer, then reduce heat, cover, and let it simmer for 15-20 minutes to allow flavors to meld.
- Blend the Soup: Carefully puree the soup using an immersion blender until smooth and creamy. If using a regular blender, blend in batches and vent the lid to allow steam to escape safely.
- Add Coconut Milk and Adjust Seasoning: Stir the coconut milk into the pureed soup. Season with additional salt and freshly ground black pepper to taste. Warm the soup gently for a few minutes, making sure not to bring it to a boil to preserve the coconut milk’s flavor and texture.
- Serve: Ladle the hot soup into bowls and garnish with your preferred toppings like fresh herbs, toasted seeds, or a drizzle of olive oil. Serve immediately and enjoy your creamy, flavorful butternut squash soup.
Notes
- For a richer flavor, use chicken broth instead of vegetable broth.
- If you prefer a thicker soup, reduce the amount of broth slightly.
- Adjust the cayenne pepper to taste or omit for no heat.
- This soup is naturally dairy-free and can be made vegan by using vegetable broth.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
