Butternut Squash Soup
User Reviews
4.6
30 reviews
Excellent
Butternut Squash Soup
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🍁🧡🍂 Made with roasted butternut squash, sweet potatoes, carrots, sage, thyme, and more to create a gorgeous, creamy, fall-inspired soup that everyone LOVES! Great as a healthy main dish or a perfect side dish for Thanksgiving or the holidays! Serve it in acorn squash bowls for an even more festive look!
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Ingredients
Squash Bowls for Serving (optional but recommended)
- 2 acorn squash halved and seeded, medium
- 1 tablespoon olive oil
- 1 tablespoon granulated sugar
- salt to taste
- black pepper to taste, freshly ground
Soup
- 1 pound butternut squash peeled and cubed into 1-inch pieces*
- 4 carrot peeled and cubed into 1-inch pieces, medium to large
- 1 sweet potato peeled and cubed into 1-inch pieces, large
- 4 tablespoons olive oil divided
- 1 yellow onion finely diced, small to medium
- 3 to 5 cloves garlic finely minced
- 4 cups vegetable broth reduced sodium
- 4 sage finely chopped (or 1 teaspoon dried sage, or to taste, fresh leaves
- 2 bay leaf
- 1 thyme or 1/2 teaspoon dried thyme, or to taste, sprig, fresh
- 1 teaspoon cinnamon
- 1 teaspoon salt or to taste
- 1 teaspoon black pepper or to taste, freshly ground
- 1 cup coconut milk or as desired for consistency, full fat
Toppings and Serving, optional and as desired
- kale made into chips
- pomegranate arils
- pumpkin seeds
- sage leaves toasted or fried
Instructions
Acorn Squash Bowls (Optional)
- Preheat oven to 400F, line a baking sheet with nonstick foil if desired for easier cleanup, spray with cooking spray; set aside.
- Halve the squash, scoop out the seeds, brush the flesh side with olive oil, evenly sprinkle with sugar (to help caramelize it and cut the bitterness), salt, pepper, and place on the prepared baking sheet flesh side facing upwards.
- Roast for 20 minutes. Tip - While roasting, start chopping the butternut squash, carrots, and sweet potato, and have them ready and waiting. See step 5.
- Remove from the oven, and using hot mitts, flip over the acorn squash, and roast for about 25 minutes more, or until done. It should be fork-tender so that a spoon can easily scoop out the flesh. Make sure not to overcook or the squash will be mushy, collapse, and won't hold the soup.
Soup
- At the same time that you are roasting the acorn squash halves the second time around after they've been flipped, to a separate large baking sheet lined with nonstick foil and sprayed with cooking spray for easier clean, add the cubed butternut squash, carrots, sweet potatoes, drizzle with 2 tablespoons olive oil, and season with salt and pepper, to taste. Roast for about 25 minutes, or until everything is fork-tender; toss once midway through to ensure even cooking. While you're waiting for both the acorn squash and sheet pan of vegetables to roast, move on to the next steps.
- To a large Dutch oven or large pot, add 2 tablespoons olive oil, onions, and saute over medium-high heat for about 5 minutes, or until onions are beginning to soften; stir frequently.
- Add the garlic and saute for 1 minute, or until fragrant; stir nearly constantly. Set pot aside and wait for the roasted vegetables to finish.
- Add the roasted butternut squash, carrots, sweet potatoes, broth, sage, bay leaves, thyme, cinnamon, salt, and pepper to the sautéed onions, bring to a boil, and simmer for 15 minutes.
- Add the coconut milk and stir to combine.
- Remove the bay leaves and thyme sprig if you used fresh in place of dried thyme.
- Pour half the soup into the canister of a high-speed electric blender, and using caution making sure to leave a place for steam to escape (I cover the hole of my Vitamix with an old kitchen towel that I hold in place), puree the soup until as smooth as combined. Start on a low speed to make sure it doesn't go flying, just in case.
- Pour the blended portion into a separate large pot, and repeat the process with the second half soup and blend it. If you want a chunkier soup or soup with more texture, it's okay to only puree and not all of it; or puree none if you want a really chunky soup. You can also use a handheld immersion blender for the pureeing task, noting they aren't as powerful and your soup won't likely get as smooth.
- Make sure to taste the soup and if it needs additional salt or pepper, add it. Additional cinnamon, sage, thyme, or ground nutmeg are also welcome.
Toppings and Serving
- Pour the soup into the roasted acorn squash bowls or bowls of your choice and serve with your favorite toppings including kale chips, pomegranate arils, pumpkin seeds, or additional coconut milk,
Notes
- *Use pre-chopped butternut squash that you can find in the produce section of most grocery stores or in bags in Trader Joe's or your favorite market. Butternut squash is an incredibly hard squash and this is a time where I strongly recommend going with a convenience produce like previously cleaned and cubed squash rather than putting in the elbow grease yourself.
- **When selecting coconut milk, it can be a little confusing. You want shelf-stable canned coconut milk, not in a carton, not anything that’s a refrigerated coconut milk, make sure it’s unsweetened, and don’t confuse cream of coconut or coconut cream (it’s super sweet, and best in a pina colada and not in soup) for the canned coconut milk you want for your roasted squash and carrot soup.
- I suggest full fat coconut milk for the best deliciously creamy results. As I mentioned already, you can swap it with heavy cream or half-and-half or cashew milk to keep the soup vegan.
- Storage: Soup will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Store or freeze in individually portioned containers for faster reheating or thawing.
Nutrition Information
Show Details
Serving
1serving
Calories
393kcal
(20%)
Carbohydrates
48g
(16%)
Protein
6g
(12%)
Fat
23g
(35%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
12g
(71%)
Sodium
646mg
(27%)
Fiber
11g
(44%)
Sugar
14g
(28%)
Nutrition Facts
Serving: 6cups
Amount Per Serving
Calories 393 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 393kcal | 20% |
| Carbohydrates | 48g | 16% |
| Protein | 6g | 12% |
| Fat | 23g | 35% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 12g | 71% |
| Sodium | 646mg | 27% |
| Fiber | 11g | 44% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
30 reviews
Excellent
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