Simple Butternut Squash Soup
User Reviews
4.9
117 reviews
Excellent
Simple Butternut Squash Soup
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This butternut squash soup recipe is thick, healthy, and naturally sweet. There's no roasting necessary, so this perfectly cozy and warming fall soup is on the table fast!
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Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 medium onion chopped
- 3 cloves garlic minced
- 4 pounds butternut squash peeled, seeded, & cut into 1.5" pieces
- 1 large carrot peeled & sliced
- 1 large russet potato peeled & diced
- 3 cups chicken or veggie broth (and more if needed)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 (13.5 ounce) can full fat coconut milk see note
- salt & pepper to taste
Instructions
- Add the oil and butter to a large soup pot over medium-high heat. Add the onion to the pot and sauté for 5 minutes.
- Stir in the garlic, followed by the squash, carrot, potato, broth, cinnamon, and nutmeg. Increase the heat to high and bring the soup to a boil. The liquid likely won't completely cover everything, and that's fine.
- Once it's boiling, cover the pot with the lid slightly open. Reduce the heat so it's simmering but not boiling furiously. Cook until the veggies are soft and easily pierced with a knife, about 20 minutes depending how large you cut everything. You may want to stir halfway through to ensure it's cooking evenly.
- Blend the soup using either an immersion blender (that's what I use) or a regular blender. You may want to let the soup cool for a while first.
- Stir in the coconut milk and season with salt & pepper to taste (I am pretty generous with both - I start with 1/2 teaspoon of salt and add more if needed). If you find the soup is still too thick after adding the coconut milk, stir in an additional 1/2 cup of broth at a time until your desired consistency is reached.
Notes
- To easily peel the squash, I cut it into quarters and carefully use a knife to cut the peel off since it's thick, and I find potato peelers don't do the best job.
- To easily peel the squash, I cut it into quarters and carefully use a knife to cut the peel off since it's thick, and I find potato peelers don't do the best job.
- I add a whole can of coconut milk to this soup, but feel free to add half a can, or you can leave it out entirely if you wish. I like the added silkiness and the subtle coconut flavor.
- I usually end up buying two smaller squashes because I can't always find one that's around 4 pounds. If using pre-cut squash, aim for closer to 3 lbs. than 4.
- Want to make this in your Instant Pot? Here's the recipe.
- You can also find this recipe on page 157 of the Salt & Lavender: Everyday Essentials cookbook.
Nutrition Information
Show Details
Calories
366kcal
(18%)
Carbohydrates
51g
(17%)
Protein
7g
(14%)
Fat
19g
(29%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.1g
Cholesterol
7mg
(2%)
Sodium
483mg
(20%)
Potassium
1542mg
(44%)
Fiber
7g
(28%)
Sugar
9g
(18%)
Vitamin A
34211IU
(684%)
Vitamin C
70mg
(78%)
Calcium
181mg
(18%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 366 kcal
% Daily Value*
| Calories | 366kcal | 18% |
| Carbohydrates | 51g | 17% |
| Protein | 7g | 14% |
| Fat | 19g | 29% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 7mg | 2% |
| Sodium | 483mg | 20% |
| Potassium | 1542mg | 33% |
| Fiber | 7g | 28% |
| Sugar | 9g | 18% |
| Vitamin A | 34211IU | 684% |
| Vitamin C | 70mg | 78% |
| Calcium | 181mg | 18% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
117 reviews
Excellent
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