Creamy Butternut Squash Soup: Cozy Fall Comfort Recipe

The aroma of creamy butternut squash soup wafts through the air like a warm hug on a chilly day, inviting you into its cozy embrace. The rich, velvety texture paired with the sweet and slightly nutty flavor makes every spoonful feel like a celebration. hearty Tuscan white bean soup This is not just soup; it’s a bowl of happiness that warms your soul and tickles your taste buds.

Picture this: it’s a crisp autumn evening, leaves are falling like confetti, and you’re bundled up in your favorite blanket. You scoop up a bowl of this delightful creamy butternut squash soup, and suddenly all is right with the world. It’s perfect for family dinners, gatherings with friends, or just those nights when you want to pamper yourself with something extraordinary. Get ready for an amazing flavor experience that will have you coming back for seconds.

Ingredients for Creamy Butternut Squash Soup

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

• Butternut Squash: Look for firm, heavy squash with smooth skin. It’s the star ingredient that gives the soup its creamy texture.
• Onion: A medium yellow onion adds sweetness and depth to the soup’s flavor profile.
• Garlic: Fresh garlic cloves bring in aromatic flavors that elevate the dish.
• Vegetable Broth: Use low-sodium vegetable broth to control saltiness while adding richness.
• Coconut Milk: Full-fat coconut milk gives the soup its signature creaminess without dairy.

For seasoning:

• Ground Cinnamon: A pinch enhances the sweetness of the squash and adds warmth.
• Nutmeg: Just a dash brings out the earthy notes in the soup.

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

How to Make Creamy Butternut Squash Soup

Follow these simple steps to prepare this delicious dish:

Step 1: Prepare Your Ingredients

Start by peeling and dicing the butternut squash into small cubes. Dice your onion and mince the garlic. The smaller you cut them, the quicker they cook – plus it’s easier for your blender later!

Step 2: Sauté Vegetables

In a large pot over medium heat, add a splash of olive oil. Toss in your diced onion and sauté until translucent (about 5 minutes). Add minced garlic and cook for another minute until fragrant.

Step 3: Cook the Squash

Add the cubed butternut squash into the pot along with vegetable broth (about four cups). Bring everything to a boil before reducing heat to simmer. Let it bubble away for about 20-25 minutes until the squash is tender enough to fork.

Step 4: Blend It Up

Once cooked, remove from heat and let cool slightly. Using an immersion blender (or transferring in batches to a regular blender), blend until completely smooth—no one wants chunky soup unless you’re going for an avant-garde look!

Step 5: Add Creaminess

Return your blended mixture back to low heat and stir in full-fat coconut milk along with ground cinnamon and nutmeg. Adjust seasoning with salt and pepper according to taste.

Step 6: Serve & Enjoy

Transfer into bowls and garnish with a drizzle of coconut milk or even some roasted pumpkin seeds if you’re feeling fancy! Grab some crusty bread on the side because who can resist dipping?

Now you’re ready to serve this creamy butternut squash soup that captures all things cozy! You’ll have everyone at your table asking for this delightful recipe again—just don’t forget who brought it into their lives!

Perfecting the Cooking Process

Start by roasting the butternut squash until it’s tender and caramelized. While that’s happening, sauté onions and garlic in a pot. Once everything is ready, blend it all together with broth and spices for a creamy finish.

Add Your Touch

Feel free to swap the butternut squash for pumpkin or sweet potatoes if you’re feeling adventurous. Add a pinch of nutmeg for warmth or toss in some crispy bacon bits for texture. The possibilities are endless!

Storing & Reheating

Store any leftover creamy butternut squash soup in an airtight container in the refrigerator for up to five days. When you’re ready to enjoy it again, simply reheat on the stovetop over medium heat until warmed through.

Sometimes, I whip up this creamy butternut squash soup when friends come over unannounced. It never fails to impress them, and their compliments make me feel like a culinary genius!

FAQs :

What ingredients do I need for Creamy Butternut Squash Soup?

To make a delicious Creamy Butternut Squash Soup, you will need fresh butternut squash, onion, garlic, vegetable or chicken broth, coconut milk, and spices like nutmeg and cinnamon. You can also add salt and pepper to taste. chicken and wild rice soup For a garnish, consider using toasted pumpkin seeds or a swirl of cream for an extra touch. This combination of ingredients creates a rich and flavorful soup that is perfect for any occasion.

How long does it take to make Creamy Butternut Squash Soup?

Preparing Creamy Butternut Squash Soup typically takes about 30 minutes from start to finish. You will spend around 10-15 minutes peeling and chopping the squash and other vegetables. Then, simmer everything in broth for 20 minutes until the squash is tender. Finally, blend the mixture until smooth and creamy. This quick cooking time makes it an ideal dish for busy weeknights or cozy gatherings.

Can I freeze Creamy Butternut Squash Soup?

Yes, you can freeze Creamy Butternut Squash Soup! Make sure to let the soup cool down completely before transferring it into airtight containers or freezer bags. The soup can be stored in the freezer for up to three months. When you’re ready to enjoy it again, simply thaw overnight in the refrigerator and reheat on the stove or in the microwave. Freezing is a great way to preserve leftovers!

What can I serve with Creamy Butternut Squash Soup?

Creamy Butternut Squash Soup pairs wonderfully with various accompaniments. Consider serving it with crusty bread or a warm baguette for dipping. A simple green salad with vinaigrette also complements the richness of the soup well. For those looking for added protein, grilled cheese sandwiches make an excellent choice as they balance beautifully with the creamy texture of the soup.

Conclusion for Creamy Butternut Squash Soup :

In summary, making Creamy Butternut Squash Soup is both simple and rewarding. With just a few key ingredients like butternut squash, onion, and coconut milk, you can create a rich and flavorful dish that warms the soul. The cooking process is quick, taking only about 30 minutes from preparation to serving. miso glazed Brussels sprouts Plus, this soup freezes well, allowing you to enjoy its comforting flavors any time you desire. Whether served alone or with delicious sides, this recipe is sure to become a favorite!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Creamy Butternut Squash Soup

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Clare Schmidt
• Total Time: 40 minutes
• Yield: Serves 6

Print Recipe

Pin Recipe

Description

Creamy butternut squash soup is the ultimate comfort dish for autumn, delivering a rich, velvety texture and a delightful mix of sweet and savory flavors. Infused with aromatic spices like cinnamon and nutmeg, this soup warms your soul with every spoonful. Perfect as a starter or main dish, it’s easy to prepare and guaranteed to impress at any gathering.

---

Ingredients

Scale 1x2x3x

• 1 medium butternut squash (about 2 lbs), peeled and diced
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 4 cups low-sodium vegetable broth
• 1 cup full-fat coconut milk
• 1 tsp ground cinnamon
• 1/4 tsp nutmeg
• Salt and pepper to taste
• 2 tbsp olive oil

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare your ingredients by peeling and dicing the butternut squash, onion, and mincing the garlic.
2. In a large pot over medium heat, add olive oil. Sauté the onion until translucent (about 5 minutes). Add minced garlic and cook for an additional minute.
3. Add diced butternut squash and vegetable broth to the pot. Bring to a boil, then reduce heat to simmer for about 20-25 minutes until the squash is tender.
4. Remove from heat and let cool slightly. Blend until smooth using an immersion blender or regular blender.
5. Return the blended mixture to low heat. Stir in coconut milk, cinnamon, nutmeg, salt, and pepper. Heat through.
6. Serve warm, garnished with a drizzle of coconut milk or roasted pumpkin seeds.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Blending
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 220
• Sugar: 5g
• Sodium: 350mg
• Fat: 12g
• Saturated Fat: 10g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 4g
• Protein: 3g
• Cholesterol: 0mg