How to Make the Best Butternut Squash Soup

There’s something so comforting about a warm, creamy bowl of butternut squash soup on a chilly fall evening, isn’t there? This recipe is a game-changer for anyone looking to cozy up with a delicious, comforting dish that’s also packed with nutrients. Whether you’re planning a quick family dinner or just want a hearty meal to warm your soul, this butternut squash soup is a perfect choice. Plus, it’s one of those easy pasta recipes that you can whip up in no time, making it a great addition to your weeknight dinner ideas.

Why You’ll Love This Recipe

• Creamy and comforting, perfect for fall and winter nights
• Packed with nutrients from the butternut squash
• Easy to make and ready in about 45 minutes
• Can be made ahead of time for meal prep
• Vegan-friendly with the use of coconut milk

Ingredients

Here’s what you’ll need to make this delicious butternut squash soup:

• 2 pounds butternut squash
• 1 medium onion
• 3 garlic cloves
• 4 cups low-sodium vegetable broth
• 1 can (13.5 oz) full-fat coconut milk
• 2 tablespoons olive oil
• Salt and pepper to taste

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Let’s walk through how to make this creamy butternut squash soup step by step:

1. Roast the Squash: Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise, remove the seeds, and place it cut-side down on a parchment-lined baking sheet. Roast for 30-40 minutes until tender. Let it cool slightly.
2. Sauté Aromatics: In a large pot over medium heat, sauté chopped onion and minced garlic in olive oil for about 5 minutes until fragrant.
3. Add Squash and Broth: Scoop out the flesh of the roasted squash and add it to the pot along with the vegetable broth. Simmer for 10 minutes.
4. Blend: Puree the mixture using an immersion blender or in batches until smooth. Stir in the full-fat coconut milk and adjust seasoning as needed.
5. Serve: Serve warm, garnished with pumpkin seeds or fresh herbs if desired.

Pro Tips for Making the Recipe

Here are some tips to ensure your butternut squash soup turns out perfectly every time:

• Use a high-quality vegetable broth for the best flavor.
• Don’t over-roast the squash; it should be tender but not caramelized.
• For an extra creamy texture, use full-fat coconut milk.
• Adjust the seasoning generously to bring out the natural sweetness of the squash.

How to Serve

This soup is versatile and can be served in various ways to suit your taste:

• Garnish with toasted pumpkin seeds for a crunchy texture.
• Add a sprinkle of fresh herbs like parsley or cilantro.
• Serve with a side of crusty bread or a green salad for a complete meal.

Make Ahead and Storage

This butternut squash soup is a great option for meal prep:

• Make ahead: Prepare the soup up to 3 days in advance and store it in the fridge.
• Freeze: Freeze for up to 3 months. Reheat gently over low heat, adding a splash of water or broth if needed.

There you have it—a simple, comforting, and delicious butternut squash soup recipe that’s perfect for any occasion. Whether you’re looking for quick family dinners, easy pasta recipes, or just a hearty meal to warm your soul, this soup is sure to become a favorite. Don’t forget to share your thoughts in the comments below and let me know how it turns out for you!

Butternut Squash Soup

A creamy and comforting soup made with roasted butternut squash, coconut milk, and aromatic spices.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Soup

Cuisine vegetarian

Servings 4 servings

Calories 250 kcal

Ingredients

  

• 2 pounds butternut squash
• 1 medium onion
• 3 cloves garlic
• 4 cups low-sodium vegetable broth
• 1 can full-fat coconut milk (13.5 oz)
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

 

• Preheat oven to 400°F (200°C). Cut butternut squash in half lengthwise, remove seeds, and place cut-side down on a parchment-lined baking sheet.
• Roast squash for 30-40 minutes until tender. Let cool slightly.
• In a large pot over medium heat, sauté chopped onion and minced garlic in olive oil for about 5 minutes until fragrant.
• Scoop out the flesh of the roasted squash and add it to the pot along with vegetable broth. Simmer for 10 minutes.
• Puree the mixture using an immersion blender or in batches until smooth. Stir in coconut milk and adjust seasoning as needed.
• Serve warm, garnished with pumpkin seeds or fresh herbs if desired.

Notes

For a smoother texture, use an immersion blender directly in the pot. If using a regular blender, puree in batches and return to the pot before adding coconut milk.

Keyword squash