Creamy Butternut Squash Soup
This creamy butternut squash soup is cozy, healthy, and full of flavor. With tender butternut squash, garlic, onion, and warm spices, it’s smooth, velvety, and comforting. Perfect for fall dinners, holiday gatherings, or a quick weeknight meal.
Ingredients
- 1 large butternut squash peeled and cubed
- 1 medium onion chopped
- 3 cloves garlic minced
- 4 cups vegetable or chicken broth
- 2 tbsp olive oil or butter
- Salt and pepper to taste
- Optional: ½ cup coconut milk or cream
- Optional: pinch of nutmeg or cinnamon
- Optional toppings: pumpkin seeds fresh herbs, chili flakes, cream swirl
Instructions
- Heat olive oil or butter in a large pot over medium heat.
- Sauté onion until softened, then add garlic and cook 1 minute.
- Add cubed butternut squash and stir to coat.
- Pour in broth until squash is just covered. Bring to a boil.
- Reduce heat, cover, and simmer 20–25 minutes, until squash is tender.
- Blend soup with immersion blender (or carefully in batches in a blender) until smooth.
- Season with salt, pepper, and optional spices.
- Stir in coconut milk or cream if desired. Serve warm with toppings.
Notes
- Roast squash before adding for deeper caramelized flavor.
- Frozen squash works well as a shortcut.
- Add apple or carrot for extra natural sweetness.
- For a spicy kick, add cayenne or red pepper flakes.
- Freezer-friendly for up to 3 months.