Print

Butternut Squash Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Butternut Squash Soup is a smooth, creamy, and nourishing dish made with butternut squash, aromatic vegetables, and warm spices. Naturally gluten-free and vegetarian, it’s cozy enough for weeknights and elegant enough for special occasions.

Ingredients

  • 1 large butternut squash, peeled, seeded, and cubed (about 6 cups)
  • 2 tablespoons olive oil or butter
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth (or chicken broth)
  • 2 teaspoons fresh thyme or 1 teaspoon dried thyme
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper
  • 1/2 cup coconut milk or cream (optional, for extra richness)

Instructions

  1. In a large pot, heat olive oil or butter over medium heat. Add chopped onion, carrot, and celery. Sauté for 5–7 minutes until softened.
  2. Add garlic and cook for 1 minute until fragrant.
  3. Stir in cubed butternut squash, thyme, salt, pepper, and nutmeg. Cook for 2–3 minutes to develop flavor.
  4. Pour in broth and bring to a boil. Reduce heat and simmer for 20–25 minutes until squash is very tender.
  5. Remove from heat. Use an immersion blender to puree the soup in the pot, or transfer in batches to a blender until smooth.
  6. If desired, stir in coconut milk or cream for extra richness.
  7. Taste and adjust seasoning as needed. Serve hot.

Notes

Add cayenne or chili for a spicy version.Stir in a chopped apple for natural sweetness.For a coconut curry twist, add curry powder and finish with coconut milk.Roast the squash before cooking for a deeper, caramelized flavor.Use frozen squash cubes for a quicker option.Stores in fridge up to 4 days or freeze up to 3 months.

Nutrition

Find it online: https://cookibly.com/butternut-squash-soup/