Creamy Butternut Squash Soup Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
204 kcal
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Course
Main Course
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Cuisine
American
Creamy Butternut Squash Soup Recipe
Description
Creamy Butternut Squash Soup Recipe highlights a medley of vegetables and fruit, including butternut squash, carrot, apple, bell pepper, onion, and celery, sautéed in olive oil to build flavor. The addition of garlic and optional smoked paprika gives the base a savory warmth. After cooking these ingredients in stock until tender, the soup is blended with canned coconut milk for a creamy, smooth texture. The natural sweetness of the squash and apple balances the savory vegetables and seasoning. Garnishes like dried cranberries, sunflower seeds, pepitas, herbs, and Parmesan Cheese add varied textures and a bright finish.
The soup's texture is velvety and pleasantly thick, making it satisfying without heaviness. Its flavor profile can be adjusted with salt, pepper, and the optional smoked paprika, which imparts a mild smoky note. It serves well as a starter or light lunch and pairs nicely with crusty bread or a simple salad.
A suggested variation from the notes includes stirring in yellow curry powder for a Thai-inspired twist, adding a layer of aromatic spice. Adjust seasoning after blending to maintain the desired balance. Leftovers keep well refrigerated for a few days and can be reheated gently, adding a splash of stock or water to restore smoothness if needed.
Ingredients
- 3 pounds butternut squash cubed
- 3 tablespoons olive oil
- 2 cups vegetable stock more as needed, or chicken stock
- 1 carrot peeled and chopped, large
- 1 green apple peeled and chopped
- 1 red bell pepper seeded and chopped
- 1 white onion diced, or yellow onion
- 1 celery chopped, stalk
- 1 tablespoon garlic minced
- 1 teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- ½ teaspoon smoked paprika optional
- 2 ounce coconut milk unsweetened, canned
- dried cranberries optional garnishes
- sunflower seeds
- parsley
- thyme
- Pepitas
- black pepper
- Parmesan Cheese
- smoked paprika
Instructions
- In a large stockpot over medium-high heat, combine olive oil, butternut squash, carrot, apple, bell pepper, garlic, onion, and celery. Saute 3-4 minutes until garlic fragrant and onions are translucent.
- Add stock, salt and pepper, and smoked paprika (if using) and bring to a boil. Cook for 5-10 minutes over medium heat until veggies and squash are very tender.
- Stir in the coconut milk. Use an immersion blender to blend until smooth OR transfer in batches to a high powered blender and puree until smooth and creamy.
- Taste, add salt and pepper to taste if needed. Add a little more stock or water to thin if needed. Garnish as desired and serve.
Notes
- For a spicy variation, mix in 1 teaspoon of yellow curry powder to the soup after blending.
- Taste and adjust salt and pepper after blending to suit your preference.
- Leftover soup can be refrigerated for a few days and reheated gently with added stock or water as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 204 kcal
% Daily Value*
| Calories | 204kcal | 10% |
| Carbohydrates | 36g | 12% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 720mg | 30% |
| Potassium | 944mg | 20% |
| Fiber | 6g | 24% |
| Sugar | 11g | 22% |
| Vitamin A | 26697IU | 534% |
| Vitamin C | 77mg | 86% |
| Calcium | 123mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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