Butternut Squash Soup
User Reviews
4.9
Butternut Squash Soup
Description
The recipe for Butternut Squash Soup uses a combination of fresh ingredients including garlic, ginger, onion, carrots, apple, and butternut squash sautéed with olive oil and seasoned with turmeric, black pepper, nutmeg, and optional cayenne pepper. These flavors blend through simmering in vegetable broth and coconut milk, resulting in a velvety texture once pureed. Sage enhances the aromatic profile while the coconut milk provides richness without dairy.
After cooking until vegetables are soft, the soup is blended smooth using an immersion or standard blender. It can be garnished with additional coconut milk and roasted pepitas which add both visual appeal and textural contrast. The moderate spice mix offers warmth along with subtle sweetness from the apple and squash.
This soup is suitable for storing in the refrigerator for several days or freezing for longer-term use. Gently reheat leftovers on the stove or microwave, stirring occasionally for even warming. Using pre-cut or frozen squash can help reduce prep time.
Ingredients
- 2 Tablespoons olive oil
- 5 cloves garlic minced
- 3 teaspoons ginger minced, fresh
- 1 medium yellow onion about 1 ½ cups, chopped
- 5 medium carrot peeled and chopped
- 1 medium apple peeled and chopped
- 5 cups butternut squash peeled and chopped (1 medium-sized squash)
- 1 Tablespoon sage chopped, fresh
- 32 oz vegetable broth
- 1 cup coconut milk I used full-fat, canned
- 1 teaspoon salt sea salt
- ½ teaspoon Turmeric
- ½ teaspoon black pepper
- pinch nutmeg ground
- pinch cayenne pepper optional
- coconut milk for serving, additional, pepitas roasted, sage fresh
- pepita
- sage
Instructions
- Add olive oil to a large dutch oven or stockpot over medium heat. Add garlic, ginger, onion, carrots and apple to the pot. Cook, stirring occasionally, until everything begins to soften, about 7 minutes.
- Add salt, turmeric, pepper, nutmeg and cayenne (if using). Cook another minute, stirring constantly.
- Add squash, sage, vegetable broth and coconut milk to the pot. Bring mixture to a boil. Reduce to a simmer, and cook until vegetables are very soft, about 30-40 minutes.
- Use an immersion blender to puree soup to a smooth consistency. If you do not have an immersion blender you can transfer the soup in batches to a blender and blend until smooth. This method will require a bit of cooling time and caution. If you let the soup cool down before blending, place it back on the stove on low heat for a few minutes to warm it up before serving.
- To serve, ladle into bowls and drizzle with additional coconut milk (if desired), pepitas and black pepper.
Notes
- Use pre-cut or frozen butternut squash to save preparation time.
- Store leftovers in the refrigerator for up to 5 days or freeze up to 3 months.
- Thaw frozen soup overnight in the fridge before reheating slowly on the stove or in the microwave.
- Garnish with roasted pepitas and fresh sage for added texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 194 kcal
% Daily Value*
| Serving | 1/4 of recipe | |
| Calories | 194kcal | 10% |
| Carbohydrates | 28g | 9% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Sodium | 798mg | 33% |
| Fiber | 7g | 28% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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