Go Back
–+ servings
Butternut Squash Soup Recipe

Butternut Squash Soup

Rahat
This velvety Butternut Squash Soup is a comforting bowl of autumn warmth, blending sweet, nutty flavors with a hint of savory richness. Whether served as a starter or a main, it’s a dish that’s as easy to love as it is to prepare.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 minute
Servings 8 servings (1 cup each)
Calories 270 kcal

Ingredients
  

  • 3 lb butternut squash peeled, seeded, and diced into 1” pieces 1.4 kg
  • 1/2 lb sweet potato peeled and diced into 1” pieces 226 g
  • 2 Tablespoons olive oil
  • Table salt and ground black pepper
  • 1/3 cup salted butter 75 g
  • 1 medium yellow onion diced
  • 1 Tablespoon minced garlic
  • 1/2 teaspoon table salt plus additional for seasoning veggies and to taste
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground ginger
  • 1/8 heaping teaspoon ground nutmeg
  • 1/8 teaspoon ground cinnamon
  • 4 cups chicken broth or vegetable broth 946 ml
  • 1 cup coconut milk 236 ml
  • Salt to taste
  • Roasted pepitas for serving optional

Instructions
 

  • Roast the veggies: Preheat oven to 425F. Once preheated, scatter diced squash and sweet potato over a large baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat with oil. Transfer to center rack of oven and cook until tender when pierced with a fork, about 30 minutes.
  • Once squash and sweet potato are cooked, melt butter in a large pot over medium heat. Once melted, add onion and cook until softened and translucent.
  • Add garlic and cook until fragrant.
  • Add roasted veggies, salt, thyme, ginger, nutmeg, and cinnamon and stir well.
  • Slowly drizzle in broth and stir. Bring to a simmer and simmer 5 minutes, stirring occasionally.
  • Reduce heat and use an immersion blender to blend ingredients until completely smooth.
  • Drizzle coconut milk into the soup and stir well. Season with salt to taste.
  • Serve, topped with roasted pepita and an extra drizzle of coconut cream, if desired.

Nutrition

Calories: 270kcalCarbohydrates: 29gProtein: 4gFat: 18gSaturated Fat: 11gCholesterol: 23mgSodium: 669mgPotassium: 806mgFiber: 5gSugar: 6gVitamin A: 22345IUVitamin C: 38mgCalcium: 109mgIron: 3mg
Keyword autumn dish, butternut squash, creamy soup, healthy comfort food, soup recipe
Tried this recipe?Let us know how it was!