Creamy Butternut Squash Soup Recipe – Cozy Comfort Food

Butternut squash soup is like a warm hug in a bowl, with its velvety texture and sweet, nutty flavor that dances on your tongue. The aroma alone is enough to make you feel cozy, as the spices mingle with the earthy scent of roasted squash. Picture yourself wrapped in a blanket, spooning this golden goodness into your mouth while the world outside gets chilly.

This delightful dish isn’t just for cold winter nights; it’s perfect for any occasion when you want something comforting yet sophisticated. Whether you’re hosting a dinner party or just enjoying a quiet night in, butternut squash soup promises to elevate your taste buds to new heights. Get ready for an explosion of flavor that will have you coming back for seconds!

When I first made butternut squash soup for my friends, their eyes lit up like kids on Christmas morning. They couldn’t stop raving about how creamy and delicious it was—definitely a hit!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Butternut Squash: Look for firm squashes with smooth skin; they’ll give you the sweetest flavor.

• Onion: A yellow onion works best here; it adds depth and sweetness when sautéed.

• Garlic: Fresh garlic cloves will enhance the soup’s aroma; don’t skimp on this!

• Vegetable Broth: Use low-sodium broth for better control over saltiness.

• Coconut Milk: Adds creaminess and a hint of tropical flavor; look for full-fat coconut milk.

• Spices (Cumin, Nutmeg): These spices add warmth and complexity; adjust according to taste.

• Olive Oil: A splash of olive oil helps sauté the veggies and adds richness.

• Salt & Pepper: Essential for seasoning; don’t forget to taste as you go!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare the Squash: Start by preheating your oven to 400°F (200°C). Slice your butternut squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and sprinkle some salt before placing cut-side down on a baking sheet.

Roast Away!: Roast the squash in the oven for about 40-50 minutes until fork-tender and caramelized. The sweet aroma will fill your kitchen—trust me, it’s worth the wait!

Sauté the Base Flavors: While the squash roasts, chop your onion and garlic. In a large pot over medium heat, sauté them in olive oil until translucent and fragrant—about 5 minutes.

Add Broth & Cook Down: Once your squash is done roasting, scoop out the flesh into your pot along with vegetable broth. Bring to a simmer for about 10 minutes so all those flavors can meld beautifully.

Puree Until Smooth!: Remove from heat and let cool slightly before blending until silky smooth using an immersion blender or transferring to a regular blender in batches.

Add Creaminess & Seasoning: Stir in coconut milk and spices like cumin and nutmeg. Blend again until combined. Taste and season with salt and pepper as needed.

Now ladle that gorgeous butternut squash soup into bowls! Top with some toasted pumpkin seeds or a swirl of coconut milk for extra flair if you’re feeling fancy.

Enjoy this comforting bowl of joy while basking in compliments from family or friends—it’s bound to become a favorite!

Perfecting the Cooking Process

Start by roasting the butternut squash until caramelized, then blend with sautéed onions and garlic for depth of flavor.

Add Your Touch

Feel free to swap in coconut milk for cream, or add curry powder for an exotic twist on classic flavors.

Storing & Reheating

Store the soup in airtight containers in the fridge for up to five days. Reheat gently on the stove or in the microwave.

Sometimes cooking feels like a little magic show. One moment you have plain old vegetables, and then—poof! You transform them into something comforting and delicious that brings smiles around the table.

FAQ

What spices enhance butternut squash soup?

Cinnamon, nutmeg, and cumin elevate the flavors beautifully in butternut squash soup.

Can I freeze leftover butternut squash soup?

Yes, freeze it in portions for quick meals later; just thaw and reheat.

Is butternut squash soup gluten-free?

Absolutely! Butternut squash soup is naturally gluten-free, making it safe for many diets.

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Butternut Squash Soup

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Butternut squash soup is a velvety, comforting dish that combines sweet, nutty flavors with aromatic spices. Perfect for cozy nights or elegant gatherings, this easy-to-make soup elevates any meal. With its vibrant orange color and creamy texture from coconut milk, it promises to warm your soul while impressing friends and family alike.

• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x

Ingredients

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• 2 cups butternut squash, roasted and scooped
• 1 medium yellow onion, chopped
• 3 garlic cloves, minced
• 4 cups low-sodium vegetable broth
• 1 cup full-fat coconut milk
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp ground nutmeg
• Salt and pepper to taste

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Instructions

1. Preheat your oven to 400°F (200°C). Halve the butternut squash, scoop out the seeds, drizzle with olive oil, sprinkle salt, and place cut-side down on a baking sheet. Roast for 40-50 minutes until fork-tender.
2. While roasting, sauté chopped onion and minced garlic in olive oil over medium heat until translucent (about 5 minutes).
3. Once roasted, scoop the squash flesh into the pot with sautéed onions and garlic. Add vegetable broth and simmer for 10 minutes.
4. Blend the mixture until smooth using an immersion blender or regular blender in batches.
5. Stir in coconut milk, cumin, nutmeg, and season with salt and pepper to taste before serving.

• Author: James
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Soup
• Method: Baking and Blending
• Cuisine: American

Nutrition

• Serving Size: Approximately 1 cup (240g)
• Calories: 180
• Sugar: 5g
• Sodium: 360mg
• Fat: 9g
• Saturated Fat: 6g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 4g
• Protein: 3g
• Cholesterol: 0mg