Butternut Squash Soup
User Reviews
5
Butternut Squash Soup
Description
"Butternut Squash Soup" is made by roasting diced butternut squash and sweet potato to tender perfection, which concentrates their naturally sweet flavors and adds a gentle caramelized note. The softened vegetables are then cooked with sautéed onions and garlic together with a mix of dried thyme, ground ginger, nutmeg, and cinnamon. These spices lend a mild warmth and aromatic depth without overpowering the base flavors.
The ingredients are combined with broth to simmer briefly before blending smooth with an immersion blender. Coconut milk is stirred in at the end to introduce a luscious creaminess and subtle tropical undertone. The resulting soup is both thick and velvety, balancing sweet vegetable notes with warm spices and rich coconut.
This soup can be served alone as a warm starter or alongside crusty bread for a simple meal. For texture contrast, roasted pepitas can be sprinkled on top. The recipe notes note that pre-weighing the squash before preparation accounts for loss of weight after peeling and seeding. The soup stores well refrigerated for up to five days and can also be frozen for up to three months without loss of flavor or texture.
Ingredients
- 3 lb butternut squash peeled, seeded, and diced into 1” pieces
- ½ lb sweet potato peeled and diced into 1” pieces
- 2 Tablespoons olive oil
- salt
- black pepper
- ⅓ cup butter salted
- 1 yellow onion diced, medium
- 1 Tablespoon garlic minced
- ½ teaspoon table salt plus additional for seasoning veggies and to taste
- ½ teaspoon thyme dried
- ¼ teaspoon ground ginger
- ⅛ ground nutmeg heaping teaspoon
- ⅛ teaspoon ground cinnamon
- 4 cups chicken broth or vegetable broth
- 1 cup coconut milk
- salt to taste
- Pepitas optional, roasted, for serving
Instructions
- Roast the veggies: Preheat oven to 425F. Once preheated, scatter diced squash and sweet potato over a large baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat with oil. Transfer to center rack of oven and cook until tender when pierced with a fork, about 30 minutes.
- Once squash and sweet potato are cooked, melt butter in a large pot over medium heat. Once melted, add onion and cook until softened and translucent.
- Add garlic and cook until fragrant.
- Add roasted veggies, salt, thyme, ginger, nutmeg, and cinnamon and stir well.
- Slowly drizzle in broth and stir. Bring to a simmer and simmer 5 minutes, stirring occasionally.
- Reduce heat and use an immersion blender to blend ingredients until completely smooth.
- Drizzle coconut milk into the soup and stir well. Season with salt to taste.
- Serve, topped with roasted pepita and an extra drizzle of coconut cream, if desired.
Notes
- Weigh the butternut squash before peeling and seeding as it loses weight once prepared.
- Store leftover soup in an airtight container in the refrigerator for up to 5 days.
- Soup can be frozen for up to 3 months for convenient future use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings (1 cup each)
Amount Per Serving
Calories 270 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 270kcal | 14% |
| Carbohydrates | 29g | 10% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 23mg | 8% |
| Sodium | 669mg | 28% |
| Potassium | 806mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 22345IU | 447% |
| Vitamin C | 38mg | 42% |
| Calcium | 109mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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